How to make Cornish Pasty?

Preheat your oven to 210C. Put the flour, mustard, and butter in a bowl and rub in the butter until it resembles breadcrumbs. Add 3 tbsp of cold water and mix with a knife until the mixture forms a ball. You may need to add more cold water. Try not to knead the pastry too much – as soon as it forms a ball, cover it with plastic wrap and put it in the fridge. To make the filling mix together the finely chopped steak, potato, swede, onion, and parsley. Then add the stock, mustard and horseradish and season with salt and pepper. Mix together well. Roll the pastry out evenly on a floured bench to 5mm thick. Using a saucer cut out six or seven circles. Beat the egg, and with a brush paint it onto the inside edges of the circle before placing a mound of the filling in the middle. Bring the edges up to meet in the middle and crimp with your fingers to form a seal. Place on a greased oven tray and use the rest of the beaten egg to glaze the pasties. Put in the oven for 10 minutes before reducing the heat to 180C. Cook for another 20 minutes until the pastry is golden and crisp.

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