Cornish Pasty

Place plain flour and salt into a large bowl. Add chilled butter and suet cut into cubes and rub with your fingertips until the mixture resembles coarse breadcrumbs.

Gradually add ice-cold water and use a spatula to bring the dough together into a cohesive mass. Mix briefly, shape into a disk, wrap, and chill for 30 minutes.

Cut the beef (rump or round) into small cubes about 0.5-1 cm. Peel the potato and swede and cut into the same small dice, and finely chop the onion.

Mix the vegetables and meat in a bowl. Season with salt and pepper so the seasoning is evenly distributed throughout the filling.

Preheat the oven to 200 °C and line a baking sheet with parchment paper.

Divide the rested dough into 4 portions. Roll each into a circle about 20 cm in diameter and work quickly so the dough doesn't soften.

Place a quarter of the filling on one half of each circle. Lightly wet the edges with water, fold into a half-moon, and press firmly to seal.

Crimp the edge along the length in the traditional rippled fashion to ensure a good seal, and make a small steam vent on top with a knife.

Beat the egg with the milk and brush this mixture all over the pasties. Then transfer them to the prepared baking sheet.

Bake for 20 minutes at 200 °C, then reduce the temperature to 180 °C and bake for a further 25-30 minutes until golden. After removing from the oven, let rest for 10 minutes.

Serve warm or lukewarm as a hearty snack or a light main course. The flaky pastry should crack on cutting and release the juices from the meat and vegetables.