Cornish Pasty

Ingredients

• 260 g Plain Flour
• 125 g Butter
• 2.25 tsp Salt
• 90 ml Water
• 250 g Beef Skirt
• 1 pcs Potato
• 1 pcs Swede
• 1 pcs Onion
• 1.25 tsp Black Pepper
• 1 pcs Egg

Method

1. Rub cold {butter} into {plain_flour} with {salt} in a mixing bowl until sandy, then stir in {water} to form a firm dough. Knead briefly until smooth, flatten into a disc, wrap, and chill so the pastry stays short and bakes crisp.
2. Leave the dough in the fridge until firm and relaxed; this prevents shrinkage and keeps the crimp neat.
3. Dice {beef_skirt}, {potato}, {swede}, and {onion} very finely for even cooking. Toss together in a bowl with {salt} and {black_pepper}, seasoning each element well so the filling stays savoury inside the pastry.
4. Roll the chilled dough on a lightly floured surface into rounds, pile the {beef_skirt}, {potato}, {swede}, and {onion} filling onto one side, then brush the edges with {egg}. Fold over, press out excess air, and crimp firmly along the side to seal in the juices.
5. Set the pasties on a lined tray, brush the tops with remaining {egg}, and bake in a hot oven until deep golden. Lower the heat and continue baking until the pastry is crisp and the {beef_skirt} is tender and steaming inside.
6. Rest the baked pasties briefly so the juices settle, then serve hot with a final pinch of {black_pepper}.