Perfect Cornish Pasties - makes 4 large

Pastry:

500g strong white bread flour

5g salt

150g butter, unsalted cold and cubed

175g cold water

Method:

1. Place the flour and salt into a large mixing bowl

2. Rub in the cold cubed butter with your fingertips until it becomes crumb-like

3. Add the cold water to just bring the dough together and no more

4. Wrap in clingfilm and chill for one hour in a cold fridge

5. Once chilled, divide the pastry into four 200g equal pieces, rolling out round on a lightly floured surface to a thickness of around 5mm

6. Divide the filling between the pastry leaving space around the edges

7. Add a good dollop of double cream or a knob of butter to make it extra special

8. Brush around the edges with egg wash, fold over and pinch the edges together to seal in well

9. Crimp as desired to create a tight seal. Place onto a greased baking tray and egg wash the pasties all over

10. Bake in a preheat hot oven 200C / Gas Mark 6 for 20 minutes until golden brown. Then turn the oven down to 180C / Gas Mark 4 to cook through the beef and vegetables for further 20 -25 minutes

Serve hot from the oven or ideal as a cold picnic snack

Filling:

400g beef skirt, rump or braising steak

300g waxy potatoes (Maris pier)

200g swede

150g onions

Salt and white pepper to season as desired (2/1 ratio)

Clotted cream or butter (recommended optional fillings)

1 egg for egg washing

Handy hints for preparation of meat and vegetables

Cut the beef and freshly prepared vegetables into evenly sized small dice, ensuring you peel the vegetables. Season well with salt and white pepper mixing well, with the options of butter or double cream being placed on top of each pile of filling. This creates lovely gravy. Never attempt to use carrot, this is sacrilege!