Cornish Pasties

Instructions

1. Prepare the pastry
   In a large bowl, rub the butter into the flour and salt until the mixture resembles breadcrumbs. Gradually add cold water, mixing until the dough just comes together. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
2. Prepare the filling
   In a large bowl, combine the diced beef, potato, swede, onion, and thyme. Season generously with salt and pepper, ensuring all ingredients are evenly mixed.
3. Roll and cut the pastry
   On a floured surface, roll out the pastry to about 3mm thickness. Using a plate or bowl (approximately 20cm in diameter) as a guide, cut out circles of pastry. You should get 4-6 circles depending on size.
4. Assemble the pasties
   Place a generous portion of filling slightly off-center on each pastry circle. Add a few small pieces of butter on top of the filling. Moisten the edges of the pastry with water, then fold the pastry over to create a semi-circle and crimp the edges to seal completely.
5. Prepare for baking
   Transfer the pasties to baking sheets lined with parchment paper. Cut a small steam vent in the top of each pasty. Brush generously with beaten egg for a golden finish.
6. Bake the pasties
   Preheat the oven to 180°C (350°F). Bake the pasties for 50 minutes until golden brown and the filling is completely cooked through. If they start to brown too quickly, cover loosely with foil.
7. Rest and serve
   Allow the pasties to rest for 10 minutes before serving. This helps the flavors meld and prevents the filling from being too hot. Serve warm or at room temperature.