Cornish Pasty

Method

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1. 1Mix the flour and salt in a large bowl, add the cold butter and rub it in with your fingertips until it looks like coarse breadcrumbs. Add the cold water gradually and mix until it just comes together, without kneading.
2. 2Shape the pastry into a flat disc, wrap and chill for at least 1 hour. Cold pastry rolls without tearing and bakes up crisper.
3. 3Heat the oven to 200 °C. Divide the pastry into 4 and roll each piece on a floured surface to 3-4 mm thick, then cut a 22-23 cm circle (a side plate makes a good guide).
4. 4Layer potato, swede, onion and beef in the centre of each circle, seasoning every layer generously with salt and pepper, and finish with a little more potato. Everything goes in raw and cooks in its own juices.
5. 5Brush the pastry edge with water, fold into a half-moon and press to seal. Crimp the edge by folding small sections over each other along its length so it stays sealed during baking.
6. 6Place the pasties on a lined tray, brush with beaten egg and cut a small steam hole in the top of each.
7. 7Bake at 200 °C for 20 minutes, then lower to 170 °C and bake for another 30-35 minutes, until deep golden and a skewer pushed through the steam hole slides easily into the potato.
8. 8Rest for 10 minutes before eating, as the filling is very hot. Eat by hand or on a plate with pickles or a salad.