Make proper Cornish pasties this St. George’s Day

To celebrate St. George’s Day, try these traditional cornish pasty recipe from Roz Denny – serve with a cup of tea.

Cornish Pasty Recipe

500g (1lb 2oz) Shortcrust pastry
1 small onion, finely chopped
250g (9oz) chopped swede, turnip or carrot
400g (14oz) lean braising steak (skirt or chuck), diced small
500g (1lb 2oz) potatoes, finely sliced
1 egg yolk, beaten with 1 tsp cold water
sea salt and freshly ground white pepper

1. Divide the pastry into 4 rounds. Roll each of these into circles, about 23cm (9in), and cut out using a small dinner plate as a template.

2. Lay one on a board and arrange a quarter of the onion and swede down the centre. Top with a quarter of the diced meat, season well and top with a quarter of the potato. Season again.

3. Dampen the edges with water and gather two sides of the pastry together, pressing firmly to seal. Crimp by folding the pastry over in waves and tuck the ends in to seal. Place on a non-stick baking sheet.

4. Repeat with the remaining pastry and filling. Chill and rest for 20 minutes while you preheat the oven to 200°C (400°F, Gas Mark 6). Glaze the pasties evenly and make a small nick in each for a steam hole. Bake for 15 minutes, then reduce the temperature to 160°C (325°F, Gas Mark 3) and cook a further 25–30 minutes. Remove and cool for 20 minutes before eating, although they do keep warm for a long time.