Classic Cornish Pasty

1.Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper.

2.To make the pastry, place the plain flour and salt in a large mixing bowl. Add the chilled, diced butter and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs.

3.Gradually add the cold water, one tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking the dough. Form the dough into a ball, wrap in cling film, and chill in the refrigerator for at least 30 minutes.

4.Meanwhile, prepare the filling by combining the diced beef, potato, onion, and swede in a bowl. Season with salt and freshly ground black pepper, then mix thoroughly to distribute the seasoning evenly.

5.On a lightly floured surface, roll out the chilled pastry dough into a circle about 25cm (10 inches) in diameter and approximately 3-4mm thick.

6.Place the filling mixture onto one half of the pastry circle, leaving a 2.5cm (1 inch) border around the edge to allow for sealing.

7.Brush the pastry border with a little beaten egg to help seal the pasty.

8.Fold the pastry over the filling to create a half-moon shape. Press the edges together firmly, then crimp the edges by folding and pinching to create the traditional Cornish pasty seal.

9.Transfer the pasty carefully onto the prepared baking tray. Brush the entire surface with the remaining beaten egg to achieve a golden, glossy finish when baked.

10.Bake in the preheated oven for 45-50 minutes or until the pastry is golden brown and crisp, and the filling is cooked through. The beef should be tender and the vegetables soft.

11.Remove the pasty from the oven and allow it to cool slightly on a wire rack before serving. This helps the filling to set and makes it easier to handle.