Traditional Cornish Pasty

Prepare a shortcrust pastry using flour, suet (or butter), and cold water; chill for 30 minutes.

Dice beef steak, potatoes, swede (yellow turnip), and onions into small, uniform cubes.

Mix the raw filling together and season generously with salt and plenty of black pepper.

Roll out circles of pastry and place the filling on one side.

Fold the pastry over and 'crimp' the edges firmly to seal (traditionally along the side).

Brush with beaten egg for a golden finish.

Bake at 180°C for about 45-50 minutes until the pastry is crisp and the meat is cooked through.