Cornish Pasties

[Supper Dishes]

225g/8oz flour quantity shortcrust pastry

110g/4oz chuck steak, very finely diced

1 large onion, finely chopped

1 large potato, finely chopped

2 tablespoons water

salt and freshly ground black pepper

beaten egg to glaze

1. Chill the pastry in the refrigerator.

2. Prepare the filling by mixing together the meat, onion and potato. Add the water, salt and pepper and mix well.

3. Preheat oven to 200°C/400°F/Gas mark 6.

4. Divide pastry into 4 equal pieces and roll out to the thickness of a £1 coin. Cut out a 20cm/8in diameter circle, using a plate as a template.

5. Spoon meat and vegetable mixture into the centre of each circle. Brush around the edge with water. Carefully bring the sides up and over the filling so the pasties look like closed purses, crimp the edges. Place on a baking sheet. Brush with the beaten egg and chill for 5-10 minutes.

6. Brush again with egg. Bake near the top of the oven for 10-15 minutes. Turn oven down to 180°C/350°F/Gas mark 4 and bake for a further 45-50 minutes. Check occasionally, if they show signs of over browning, move to a lower shelf.