Cornish Pasty

Method

1. 1

   Rub the butter and lard into the flour with a pinch of salt until crumbly; bind with ice water into a firm dough and rest in the fridge.

2. 2

   Toss the diced beef, potato, rutabaga and onion together and season well.

3. 3

   Roll out the dough and cut into four large rounds.

4. 4

   Pile the filling onto one half of each round, brush the edge with water, and fold over to seal.

5. 5

   Crimp the sealed edge firmly by hand into a tight rope.

   💡 The crimp isn't decoration — it's the handle miners once held while eating with dirty hands.

6. 6

   Brush with the beaten egg and cut a small steam vent in the top of each.

7. 7

   Bake at 190°C/375°F until deep golden.