Recipe for Cornish pasties

Sure! Here’s a traditional recipe for Cornish meat pies, also known as Cornish pasties:

For the Pastry:

250g unsalted butter, chilled and cubed

500g plain flour

1 tsp salt

5-6 tbsp cold water

For the Filling:

350g beef skirt or chuck steak, finely diced

1 small swede (rutabaga), peeled and finely diced

1 large potato, peeled and finely diced

1 onion, finely chopped

Salt and pepper, to taste

1 egg, beaten (for glazing)

Make the Pastry:
In a large bowl, combine the flour and salt.
Add the cubed butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add cold water, a tablespoon at a time, and mix until the dough comes together. You may not need all the water.
Knead the dough lightly, then wrap it in cling film and chill in the refrigerator for at least 30 minutes.
Prepare the Filling:
In a bowl, combine the diced beef, potato, swede, and onion. Season generously with salt and pepper.
Assemble the Pasties:
Preheat the oven to 200°C (180°C fan)/400°F/Gas Mark 6.
Divide the pastry into 4 equal portions and roll each portion into a circle about 20cm (8 inches) in diameter.
Place a quarter of the filling mixture in the center of each pastry circle.
Brush the edges of the pastry with a little beaten egg, then fold the pastry over the filling to create a semi-circle. Crimp the edges to seal.
Place the pasties on a baking sheet lined with parchment paper.
Brush the tops with the remaining beaten egg to glaze.
Bake the Pasties:
Bake in the preheated oven for 45-50 minutes, or until the pastry is golden brown and the filling is cooked through.
Serve:
Allow the pasties to cool slightly before serving.

Enjoy!