Cornish Pasties

This is a recipe that comes from 'The Cookery Year'. I haven't made it yet, but it looks a very authentic recipe. The pasty was the midday meal for the Cornish tin miners.

• Ready In: 1 hr 10 mins
• Serves: 4
• Yields: 4 pasties

Ingredients

• 8  ounces  shortcrust pastry
• 6  ounces stewing beef
• 2  coarsely grated potatoes
• 1  small turnip, coarsely grated
• 1  finely chopped onion
•  salt and black pepper
• 1⁄2 ounce unsalted butter
• 1  egg

Directions

1. Trim off any excess of fat from the beef.
2. Cut or scrape the meat into paper-thin slices.
3. Mix the meat well with the vegetables.
4. Roll out the pastry to about 1/4" thick on a lightly floured board.
5. Using a large saucer as a guide, cut out four circles.
6. Pile the filling in the centre of each pastry circle.
7. Season with the salt and pepper and top with a knob of butter.
8. Dampen the pastry edges with cold water and carefully draw up two edges to meet on top of the filling.
9. Pinch and twist the pastry firmly together to form a neat fluted and curved pattern.
10. Cut a small air vent in the side of each pasty.
11. Brush the pasties with the lightly beaten egg.
12. Place them on a greased baking tray.
13. Bake in the centre of a preheated oven at 425°F (Mark 7) for 10 minutes.
14. Reduce the heat to 350°F (mark 4) for 30 minutes.