How to make the perfect Cornish pasty

Have you ever wanted to make and bake a perfect Cornish pasty at home but are not sure how to achieve this? Well look no further than this pasty recipe, which should make 4 large , perfect pasties

Ingredients

 shortcrust pastry (recipe below)

500 grams of beef skirt

swede

paoatoe

onion

salt and pepper

Pastry recipe

500 grams of strong plain flour

250 grams lard

250 ml of very cold water

• Roughly rub the lard into the flour. Do not worry if there are some larger lumps, this makes the pastry a little flaky.
• add the water and form the dough as quickly and with minimal hadling. It doesnt matter if your pastry is not all smooth looking.
•  Make the pastry an hour or two before you want to make the pasties and put it to rest in the fridge
• Peel and slice all the veg and meat, making sure the meat is cut into nice tiny pieces.
• Roll the pasty out so it is about 4-5 mm thick then us a side plate, or dinner plate if you like them huge, to cut around.
•  Start with a good layer of potato, then add a layer of swede, followed by onion and then top off with the beef
• Lastly season with salt and pepper. We use half a teaspoon of salt and quater of a teaspoon of pepper, evenly sprinkled. 
• Now it is time to crimp your pasty, choose your style, top or side. Please see the video below on how to crimp.
• glaze your pasty with an egg wash.
• preheat your oven to 210 C
• Place pasties in the pre-heated oven and cook for 20 minutes
• Turn down the oven to 170 C and cook for a further 45 mins  or 60 mins if  a dinner plate was used as the template.
• Remove from oven and let rest for 10 to fifteen minutes. Eat and enjoy your home made pasty.