Cornish Pasty

Rub the cold butter into the flour with a pinch of salt, then add about 100ml cold water to bring together into a firm dough. Chill for 30 minutes.

Finely dice the beef, potato, swede and onion and mix together with plenty of salt and pepper.

Roll out the pastry and cut four circles about 20cm across.

Pile the filling onto one half of each circle, leaving a border.

Brush the edge with water, fold over and crimp the seam tightly to seal.

Heat the oven to 200C. Brush the pasties with beaten egg and bake for 45-50 minutes until deep golden. Cool slightly before eating.