Cornish Pasties

Ingredients

• 1 quantity shortcrust pastry
• beaten egg to glaze

Filling:

• 225 g braising steak
• 1 potato
• 1 onion
• 225 g swede
• 2 tbsp beef stock
• salt and pepper

Cooking Process

1. Make the shortcrust pastry and chill while preparing the filling.
2. Cut the meat and potato into small cubes .
3. Chop the onion and swede.
4. Mix the meat and vegetables with the stock and season generously.
5. Grease a baking tray. Divide the pastry into 4 pieces and roll each piece out to a 15 cm/6 inch circle.
6. Divide the meat mixture between the pastry circles and dampen the edges with water.
7. Bring the edges together over the middle of the filling and seal , making a fluted pattern with your fingertips , to form an enclosed pasty.
8. Place on the baking tray and brush with beaten egg.
9. Bake in a moderately hot oven for 1 hour.
10. Serve hot or cold, with a salad and pickles.

Bon Apetite!