Cornish Pasty

Ingredients

• •Flour
• •Butter
• •Beef skirt steak
• •Potato
• •Swede (rutabaga)
• •Onion
• •Egg

Steps

1. 1Rub cold cubed butter into flour with a pinch of salt until the mixture resembles coarse crumbs, then bind it with cold water into a firm dough and chill it for at least thirty minutes.
2. 2Roll the dough out and cut it into large rounds using a plate as a guide.
3. 3Dice beef skirt steak, potato, swede, and onion into small even pieces and toss them together with a good amount of salt and pepper.
4. 4Pile the raw filling onto one half of each pastry round, leaving a border clear around the edge.
5. 5Brush the border with water, fold the other half of the pastry over the filling, and press the edges together firmly.
6. 6Crimp the sealed edge by folding it over on itself in a rope pattern along the curve, which was traditionally done so tin miners could hold the pasty by its edge without touching the filling with dirty hands.
7. 7Brush the top of each pasty with beaten egg for a shiny finish.
8. 8Bake in a hot oven for the first twenty minutes, then reduce the heat and continue baking for another forty minutes, until the pastry is deep golden and the filling inside is tender.