Cornish Pasties

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• 8 ounces shortcrust pastry
• 6 ounces stewing beef
• 2 coarsely grated potatoes
• 1 small turnip, coarsely grated
• 1 finely chopped onion
• salt and black pepper
• 1/2 ounce unsalted butter
• 1 egg

Recipe

• 1 trim off any excess of fat from the beef.
• 2 cut or scrape the meat into paper-thin slices.
• 3 mix the meat well with the vegetables.
• 4 roll out the pastry to about 1/4" thick on a lightly floured board.
• 5 using a large saucer as a guide, cut out four circles.
• 6 pile the filling in the centre of each pastry circle.
• 7 season with the salt and pepper and top with a knob of butter.
• 8 dampen the pastry edges with cold water and carefully draw up two edges to meet on top of the filling.
• 9 pinch and twist the pastry firmly together to form a neat fluted and curved pattern.
• 10 cut a small air vent in the side of each pasty.
• 11 brush the pasties with the lightly beaten egg.
• 12 place them on a greased baking tray.
• 13 bake in the centre of a preheated oven at 425°f (mark 7) for 10 minutes.
• 14 reduce the heat to 350°f (mark 4) for 30 minutes.