Cornish pasty
Ingredients:
For the pastry:
2 ½ cups (320g) all-purpose flour
1 teaspoon salt
1 cup (225g) unsalted butter (cold and cut into small pieces)
4-5 tablespoons cold water
For the filling:
1 cup (200g) potatoes (peeled and diced into small cubes)
1 cup (150g) swede (rutabaga), peeled and diced
1 cup (150g) onions (finely chopped)
1 cup (250g) beef skirt steak or chuck (diced into small cubes)
Salt and black pepper to taste
1 teaspoon dried thyme (optional)
1 tablespoon beef gravy granules or a splash of beef stock (optional)
To finish:
1 egg (beaten, for egg wash)
Instructions:
1. Prepare the Pastry:
In a large bowl, mix the flour and salt.
Add the cold butter pieces and use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse breadcrumbs.
Gradually add the cold water, one tablespoon at a time, mixing until the dough comes together. You may not need all the water.
Wrap the dough in plastic wrap and chill
