Traditional cornish pasties
- 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 in 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.
Tip: If you can’t find fresh horseradish leave it out, but it does add a really nice flavour.