Cornish Pasties

Ingredients

 * Potato - 1 medium cut into 0.5 cm dice,
 * Onion, 1 medium chopped,
 * Blade of beef or rump steak - 225g (8 oz) cut into 1 cm cubes,
 * Plain flour - 225g (8 oz),
 * Butter - 50g (2 oz) diced,
 * Lard - 50g (2 oz) diced
 * Cold water - to mix,
 * Beaten egg or milk - to glaze.

Directions
1. Pre-heat oven to 220C / 425F / Gas 7.

2. Place the potato, onion and meat in a basin and mix well.

3. Place the flour in a bowl. Add the butter and lard, rub in until the mixture resembles fine breadcrumbs. Add about 2 tablespoons of water and mix to form a firm dough. Turn out onto a floured surface and knead lightly.

4. Divide the pastry into 4. Roll out each piece to about 15-18 cm (6-7 inches). Trim by cutting round the edge of a small plate.

5. Divide the filling between each round. Brush the edges with water and draw up the pastry on each pasty, in a line over the centre of the filling. Seal well. Flute the edge with your fingers.

6. Place the pasties on a baking sheet, fluted edges uppermost. Brush each with a little beaten egg or milk. Bake for 40-45 minutes, until golden brown.

7. Serve hot or cold.