Cornish Pasties

For the pastry, combine the flour and salt. Rub in the cold suet and butter until the mixture resembles breadcrumbs, then add cold water and knead into a firm dough. Cover and chill in the refrigerator for 3 hours.

Cut the beef skirt, potato, swede and onion into small, evenly sized pieces; the filling should remain raw.

Divide the dough into 4 portions and roll each one out into a circle about 20 cm in diameter.

On one half of each circle, layer the potato, swede, onion and beef, seasoning generously with salt and black pepper. Leave a clear border of pastry around the edge.

Fold the other half of the pastry over the filling, press the edges firmly together and crimp them into the classic wavy pattern along one side to form a D-shape.

Beat the egg and brush it over the pasties, then cut a small slit on top to let the steam escape.

Bake on a tray in an oven preheated to 165°C for 50–55 minutes, until the pastry is golden brown and the filling is piping hot throughout. Let rest briefly before serving.