Cornish Pasty

GB, savoury, baked

Pastry

• 4 ozs of plain flour
• 2 ozs of fat
• 1 pinch of salt

Filling

• 1 potato, finely sliced
• 1 onion, finely cut
• some turnip, finely cut
• 4 ozs of steak, cut into little pieces
• salt and pepper to taste

Mix pastry ingredients with just enough cold water to make a firm pastry dough.

Roll pastry into a round. On one half put some sliced potato, then some onion and a little turnip, which can be left out if not to your taste.

Put meat on top and add seasoning. A few thin slices of potato will save meat from drying.

Wet edges of pastry and fold it over three quarters of the way, bringing up other edge to meet it. Crimp these together by pinching with left hand and folding it over with right. Thus you have made a rope-like edge to your pasty.

Put it on baking sheet and bake in oven at 425°F mark 7 for 10 minutes. Now lower heat to 350°F mark 4 for 30 minutes more.