Cornish Pasty

I always enjoy a good pasty when on holiday but they seem to drop out of favor when at home. Here is a recipe that makes the perfect lunch wherever you are.

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   1. Prepare the Pastry, this is done by:
   *rubbing the fat into the flour (it helps to soften the fat and then cut it into small pieces)
   *add cold water until the dough can be rolled into a ball but not too much as to make the dough sticky.
   2. Dice the steak into small, cleanly cut pieces but do not mince.
   3. Thinly slice the potato, swede or sweet potato and finely dice the onion.
   4. Mix all the vegetables together in a large bowl
   5. Roll the pastry out on a clean and dusted surface and cut 3-4 circles out roughly the same size as a side plate.
   6. place a large spoonful of the vegetable mixture in the centre of each circle.
   7. Tip the diced steak into the remainder of the vegetable mixture and mix so that the steak is even.
   8. Support the nearest side of one of the cut outs with your rolling pin and spread the steak and vegetable mixture evenly over the surface of he existing filling.
   7. place a small knob of butter on top of the filling and dust the surface of the filling with flour, this will encourage a gravy to form.
   8. move the pastry supported by the rolling pin into the centre of the filling and then bring the other side of the pastry on top to meet it.
   9. where the pastry meets on top of the pasty crimp the two sides together with your fingers,do this all along the top of the pasty to form the traditonal ridge.
   10. brush the pasty with beaten egg (one egg should do the whole bath of pasties) ad prick two or three holes on each side of the pasty to release steam during cooking. Repeat the preceding processes with all the pastry cut outs.
   11. Place on a lightly buttered baking tray in an oven at 200 degrees for approximately 20 mins before reducing the heat to 160 degrees for 40 mins.
   Enjoy!