Cornish pasty

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a food processor, combine the flour, butter and salt. With the motor running, add the water and egg yolk and mix until the dough comes together.

Step 2

Knead the dough quickly on a floured surface then shape into a ball, wrap in cling film and refrigerate for 1 hour.

Step 3

Take two large baking trays and sprinkle them with flour. Take the pastry out of the fridge and roll out to 5 mm thickness. Cut eight 20 cm circles out of the dough.

Step 4

In a large bowl mix together the potato, onion, steak, nutmeg, salt and pepper.

Step 5

Place one pastry circle onto the work surface and add 3 tablespoons of the filling onto half of the circle, leaving a 1 cm border around the edge. On top of each filling put a teaspoon of butter.

Step 6

Brush the pastry border with a little beaten egg and then close the lid of the pasty, making sure that the edges meet. Press together firmly and crimp the edges together by pinching with your fingers.

Step 7

Preheat the oven to 180℃.

Step 8

Place the pasties onto the baking trays and cut 2 small slits in the middle of each one. Brush the remaining egg wash over the top of the pasties and place in the oven for 50 minutes until golden brown.

Step 9

Take out of the oven and leave to cool for 10 minutes before serving.