Ingredients - Pastry

• 1 cup all-purpose flour
• 1 pinch salt
• 4 tbsp. cold butter
• 2 - 3 tbsp. cold water

Ingredients - Filling

• 1/2 cup cubed skirt or rump steak
• 1/2 cup 1/4-inch diced potato
• 1/2 cup 1/4-inch diced rutabaga
• 1/4 cup finely chopped onion
• salt, to taste
• black pepper, to taste
• 1 large egg, lightly beaten

Directions

1. Combine flour, salt, and butter in a large bowl. Before dough warms, rub together with fingers until it resembles fine breadcrumbs.
2. Stir in 2 tbsp. cold water with a cold knife until the dough binds together. Add another 1 tbsp. if needed.
3. Wrap dough in plastic wrap and chill in fridge for 15 - 30 minutes.
4. Combine cubed steak, potato, rutabaga, onion, salt, and pepper in a large mixing bowl.
5. Divide the pastry into four pieces and roll into rounds 6 - 7 inches across.
6. Spoon meat mixture onto one side of each pastry. Add a pinch of grated suet if the meat is lean. Brush pastry edges with a beaten egg.
7. Fold each circle in half and crimp the edges together. Brush each pasty all over with egg and place on a greased baking sheet.
8. Bake in a pre-heated oven at 425°F for 20 minutes. Lower temperature to 350°F and cook another 20 minutes.

Attribution: The Perfect Traditional Cornish Pasty by Elaine Lemm