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Beef, potato, onion, and swede wrapped in pastry half-moons and baked — Cornwall's traditional meat pie.
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The Cornish pasty is a specialty of Cornwall in southwest England, said to have developed as lunch for tin miners. They held it by the thick crimped edge, and one theory says the edge, touched by dirty hands, was thrown away. Raw beef, potato, swede, and onion are wrapped and baked, and the juices of the filling steaming inside are the key to its flavor.
Rub cubes of cold butter into the bread flour and salt, add cold water to bring together, and rest in the fridge for 30 minutes.
Cut the beef into small cubes, slice the potato and turnip thinly, and slice the onion.
Divide the dough into 4 and roll into 20cm circles.
Layer the vegetables and meat over half of each circle and season well with salt and pepper.
Fold in half, crimp the edges by twisting, brush with beaten egg, and cut a steam hole.
Bake at 180°C for 50 minutes until golden.