Cornish Pasty (Beef and Vegetable Pastry Parcel)

• 250 g Plain flour
• 1 tsp Fine sea salt
• 125 g Unsalted butter, cold
• 90 ml Whole milk, cold
• 1 Egg
• 250 g Beef stew meat
• 200 g Yukon Gold potato
• 150 g Fresh swede
• 120 g Yellow onion
• ½ tsp Black pepper

1. Heat the oven to 200°C (390°F) and put a baking tray inside to heat up. Cut the butter into small cubes. Beat the egg in a small bowl and set aside.
2. Put the plain flour and fine sea salt in a mixing bowl, then rub in the butter until it looks like coarse crumbs with a few pea-sized pieces left. Add the whole milk a little at a time, mixing just until a firm dough forms. Shape into a disc and chill in the fridge until firm.
3. Meanwhile, cut the beef into small dice. Peel the potato and swede, then cut both into small dice; finely chop the onion. Put everything in a bowl and season with the black pepper and a pinch more fine sea salt.
4. On a lightly floured surface, roll the pastry into two rounds about 22 to 24 cm wide. Divide the filling between the rounds, piling it slightly off-centre and leaving a 2 cm border. Brush the border with a little beaten egg, then fold the pastry over to enclose the filling and press to seal.
5. Crimp the sealed edge firmly along one side to make the classic pasty shape, then cut 2 small steam holes in the top of each. Brush the tops with the remaining beaten egg. Carefully transfer to the hot baking tray.
6. Bake for 15 minutes, then reduce the oven to 170°C (340°F) and bake for a further 45 minutes, until deep golden and the filling is tender when a skewer is inserted through a steam hole. Rest for 10 minutes before serving so the juices settle. Serve warm.

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