A satisfying Cornish tradition

The cornish pasty is a satisfying and hearty meal in itself, encased in a thick pastry shell

Makes 4

150g unsalted butter, plus 50g cubed 300g plain flour, plus extra for dusting 1 tsp salt 500g skirt steak, cut into 1cm cubes 2 waxy potatoes, peeled and finely diced 1 medium onion, peeled and chopped ½ small swede, peeled and finely diced 1 medium egg, beaten together with 1 tbsp water 4 tbsp clotted cream sea salt and freshly ground black pepper

Place the 150g of butter in the freezer for at least 1 hr before making the pastry. Chill the 50g of cubed butter in the fridge. Sift the flour and salt into a bowl and stir briefly to combine. Rub the chilled butter cubes into the flour until the mixture resembles breadcrumbs. Add just enough cold water to form a pliable dough, then knead very briefly. Wrap in cling film and leave to chill for 30 mins. On a lightly floured surface, roll out the pastry into a large rectangle. Coarsely grate half of the frozen butter over two thirds of the surface of the dough, then fold the bottom third of the pastry over the top. Fold it over again to completely enclose the butter. Turn the pastry 90° clockwise, then roll out and repeat using the rest of the butter. Leave to chill for 30 mins. Preheat the oven to 200°C/gas mark 6. Divide the pastry into four and roll out each piece to make a circle 6in (15cm) in diameter, approximately 2.5mm thick. Toss the steak with the potato, onion and swede, and season liberally with salt and pepper. Divide between the pastry circles. Brush the edges of the pastry with a little beaten egg wash. Top each pastry circle filling with a scant tablespoon of clotted cream, then bring the two sides of the pastry together to enclose the filling, crimping around the top to seal. Transfer the pasties to a lined baking sheet and brush the tops with more beaten egg wash. Make a couple of holes on top of each pasty so that steam can escape. Bake for 40-45 mins, turning the oven down to 170°C/ gas mark 3 halfway through, until golden brown and piping hot in the middle. Remove from the oven and allow to cool briefly before serving.