Cornish Pasty

For the Pastry:

• 1 cup all-purpose flour
• 1 pinch salt
• 2 ounces cold butter (or half lard and half butter), cubed
• 2 to 3 tablespoons cold water

For the Filling:

• 1/2 cup cubed skirt steak or rump steak
• 1/2 cup 1/4-inch-diced potato
• 1/2 cup chopped carrot
• 1/4 cup finely chopped onion
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 large egg, lightly beaten

Make the Crust

1. Place the flour, salt, and butter in a large bowl.
2. Using your fingertips, rub the butter into the flour and salt until the mixture resembles fine breadcrumbs. Work as quickly as possible to prevent the dough from becoming warm.
3. Add 2 tablespoons of cold water to the mixture and, using a cold knife, stir until the dough binds together. Add more cold water, 1 teaspoon at a time, if the mixture is too dry.
4. Wrap the dough in plastic wrap and chill for a minimum of 15 minutes or up to 30 minutes.

Make the Filling and Form the Pasties

1. Place the steak, potato, swede, and onion in a large mixing bowl and combine. Season well with salt and pepper.
2. Place the steak, potato, carrot, and onion in a large mixing bowl and combine. Season well with salt and pepper.
3. Heat the oven to 220C/425 F. Divide the pastry into four equal pieces and roll each piece into rounds the size of a tea plate—approximately 6 to 7 inches in diameter.
4. Divide the meat mixture evenly among each pastry circle and place it on one side. Brush the edges with the beaten egg.
5. Fold the circle in half over the filling so the two edges meet. Crimp the edges together to create a tight seal. Brush each pasty all over with the remaining beaten egg.
6. Place the pasties on a greased baking sheet and bake for 20 minutes. Lower the oven temperature to 350 F (177 C/Gas Mark 4) and bake another 20 minutes until golden brown. Serve hot or cooled.