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Cornish pasties

Make the pastry dough

300g plain flour

Pinch of salt

Sift the flour into a large bowl

150g cold butter, margarine, lard, cookeen or a combination of either

Cut the fat into small pieces and add to the flour, rub into the flour to resemble fine breadcrumbs.

Cold water

Add a tablespoon at a time, until the mixture begins to come together. Bring to a ball, wrap in clingfilm and chill for half an hour.
Pre-cook the filling

1 tbsp olive oil

Heat the oil in a saucepan

350g rump steak cut into small cubes

Sear the beef on all sides, then remove from the pan and set aside.

1 onion finely chopped

Saute the onions for 5 minutes until soft.

1 medium potato, finely chopped

1 medium carrot, finely chopped

175g swede or turnip, finely chopped

1 tbsp worcester sauce

1 tsp mixed dried herbs

Salt and ground white pepper

Stir well, cover with a lid and cook gently until the vegetables are just tender, about 10 mins. Add a little water if the mixture gets too dry

Seared beef from above

Add the beef back to the pan, stir well and remove the pan from the heat and allow to cool.
Assemble the pasties

Above pastry divided into four pieces

Roll out the pastry on a floured surface to 3 mm thick, and cut out to 8 inch circles around a small saucer or plate.

Above filling

Pile the filling in the centre of each pastry circle

1 beaten egg in a small bowl

Brush the pastry rims with the beaten egg, bring up the pastry from either side to meet in the middle, then pinch the edges to seal.
Bake the pasties in the oven

Above pasties

Lay pasties on a non stick baking tray and brush with the beaten egg. Make 3 small slits in each pastie to allow the steam to escape during baking. Bake in the oven at 200° C for 20 minutes or until crisp and golden brown