Traditional Cornish Pasties

Instructions

1. 1

   Make the pastry: Mix flour and salt in a large bowl. Cut cold butter and lard into small cubes and rub into flour until mixture resembles breadcrumbs.

2. 2

   Add cold water gradually, mixing until dough comes together. Knead briefly, wrap in plastic, and refrigerate for 30 minutes.

3. 3

   Prepare the filling: Cut beef into small 1cm cubes. Peel and dice potato and rutabaga into similar sized pieces. Finely dice the onion.

4. 4

   Mix all filling ingredients in a bowl, season generously with salt and pepper. The raw vegetables will release moisture during cooking.

5. 5

   Divide pastry into 4 equal portions. Roll each into a circle about 20cm (8 inches) diameter and 5mm thick.

6. 6

   Place 1/4 of the filling on one half of each pastry circle, leaving a 2cm border. Add a small knob of butter on top of each filling.

7. 7

   Brush edges with beaten egg, fold pastry over filling to create a half-moon shape. Press edges together firmly.

8. 8

   Crimp the edges by folding and pinching to create the traditional rope pattern along the curved edge. Stand pasties upright if possible.

9. 9

   Place on a lined baking sheet, brush with beaten egg, and cut a small steam hole in each.

10. 10

    Bake at 200°C (400°F) for 20 minutes, then reduce to 180°C (350°F) and bake for another 30 minutes until golden brown.

11. 11

    Let cool for 10 minutes before serving - the filling will be extremely hot.