Best Cornish Pasties
450g/1lb stewing steak or beef skirt, diced
300g/11oz potatoes, diced
300g/11oz swede (rutabaga), peeled and diced
1 onion, finely chopped
1 tbsp chopped fresh parsley
500g/1lb 2oz shortcrust pastry,
flour to dust
1 medium (US large) egg, beaten
salt and ground black pepper
1 Preheat the oven to 220°C/425°F/Gas 7.
2 Put the steak in a bowl with the potato, swede and onion. Add the chopped parsley and seasoning, then mix well.
3 Divide the pastry into six and roll out each piece on a lightly floured surface to a 20cm/8in round. Spoon the filling on to one half of each round.
4 Brush the edges of the pastry with water, then fold the uncovered side over to make pasties. Press the edges firmly together to seal and crimp them. Put on a baking sheet.
5 Brush the pasties with beaten egg to glaze and bake in the oven for 15 minutes. Reduce the oven temperature to 170°C/325°F/Gas 3 and bake for 1 hour.
6 Serve the pasties warm or cold.