Cornish Pasties with Beef Skirt, Swede and Potato

What you need

• 250 g (2 cups) strong white bread flour, plus extra for rolling
• 125 g (1 stick) cold butter, cut into cubes
• 1/4 tsp salt, plus more for the filling
• 90 ml (1/3 cup) cold water
• 225 g (8 oz) beef skirt, trimmed
• 225 g (8 oz) potato, peeled
• 125 g (4 1/2 oz) swede (rutabaga), peeled
• 100 g (1 medium) onion, peeled
• black pepper, freshly ground, to taste
• 1 egg, lightly beaten

Method

Restated from the original video

1. 1

   Rub the butter into the flour and salt with your fingertips until the mix looks like coarse crumbs.

2. 2

   Trickle in the water a little at a time, mixing, until a dough forms. Knead briefly until smooth and slightly stretchy.

3. 3

   Wrap the dough and chill it for 3 hours so it relaxes and is easy to roll.

4. 4

   Cut the beef into small chunks about 1 cm (1/2 in) across. Slice the potato, swede and onion into thin, small pieces.

5. 5

   Heat the oven to 165 °C (325 °F) and line a baking tray with baking paper.

6. 6

   Divide the dough into 3 and roll each piece on a floured surface into a round about 20 cm (8 in) across.

7. 7

   On one half of each round, layer the potato, then the swede, then the onion, and finish with the beef on top so its juices run down into the vegetables. Season each layer well with salt and black pepper.

8. 8

   Dampen the edge with a little water, fold the empty half over the filling and press the edges together.

9. 9

   Crimp the edge by folding it over on itself in small twists all the way round, so the seam sits on the side.

10. 10

    Set the pasties on the tray and brush them all over with the egg.

11. 11

    Bake until deep golden and the filling is tender when tested through the seam with a skewer, 50-55 min.

12. 12

    Rest for 10 min before serving, as the filling stays very hot.

Imported from cakieshq.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.