Cornish Pasties

Ingredients

• 500g strong white bread flour
• 125g butter, cold and cubed
• 125g lard or vegetable shortening, cold and cubed
• 1 tsp salt
• 150ml cold water
• 400g beef skirt or chuck steak, diced into 1cm pieces
• 300g potatoes, peeled and diced into 1cm pieces
• 200g swede (rutabaga), peeled and diced into 1cm pieces
• 150g onion, finely chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 egg, beaten for egg wash
• 2 tbsp butter, cut into small pieces

Instructions

1. Make the pastry by rubbing the flour, butter, lard, and salt together until it resembles breadcrumbs. Gradually add cold water until a firm dough forms. Wrap and chill for 30 minutes.
2. Preheat oven to 220°C (200°C fan).
3. Mix the diced beef, potatoes, swede, onion, salt, and pepper in a large bowl.
4. Divide the pastry into 6 equal portions and roll each into a circle about 20cm diameter.
5. Place filling on one half of each circle, leaving a 2cm border. Dot with small pieces of butter.
6. Brush the pastry edges with beaten egg, then fold over and crimp the edges firmly with a fork or by hand to seal.
7. Place on a baking tray, brush tops with egg wash, and cut a small steam hole in each pasty.
8. Bake for 15 minutes at 220°C, then reduce to 180°C (160°C fan) and bake for 35 minutes until golden brown.
9. Cool for 10 minutes before serving.