Cornish pasties recipe

Pastry
500g plain flour
pinch of salt
150g butter (or lard)
water to mix
Filling
500g best quality lean beef
250g peeled potatoes
250g peeled turnip
1 peeled onion
Salt and Pepper
knob of Butter
Beaten egg to glaze

Method:
Set oven to 200 degrees
Grease & flour a baking sheet

To make the pastry, sift the flour & salt into a bowl
Rub in the butter / lard until the mixture resembles breadcrumbs Then mix in just sufficient water until the pastry leaves the side of the bowl cleanly

Divide the pastry into 4 equal pieces & roll each piece into a round about 7 to 8 inches diameter on a lightly floured surface
For the filling cut the beef into small cubes about 1 / 4 inch, removing all fat
Cut up the potatoes into small irregular pieces & similarly the turnip and onion
On each round of pastry put a share of the vegetables & season well with salt/pepper

Then add a share of the vegetables and season well with salt and pepper. Then add a share of the meat with a good knob of butter & another sprinkle of pepper.
Dampen the edge of the pastry and bring up from both sides with floured hands to envelop the filling.

Pinch the edges together & crimp firmly to seal
Brush with beaten egg & cook the baking sheet for about 45 minutes until golden brown.