Cornish Pasties refers to Cornwall, England, or to the Celtic language spoken there. The first syllable of oepasties is like that of the word past rather than that of the glue kids use on paper. I think its one of the worlds best finger foods, and im sure that Friar Tuck would agree with me.

Ingredients:

For the pastry

400g plain flour

100g butter, chilled and cubed

100g lard, chilled and cubed

Milk or beaten egg, to glaze

For the filling

1 medium potato, about 150g, peeled and cut into 1cm dice

150g swede, peeled and cut into 1cm dice

450g Aberdeen Angus braising steak, cut into 1cm cubes

1 large onion, finely chopped

Freshly ground white pepper

Method

Method:

Make the pastry first.

Season the flour and sift into a large bowl. Add the butter and lard and rub them into the flour using your fingertips until the mixture resembles fine breadcrumbs. Sprinkle with 6-7 tablespoons of chilled water (enough to just bind the dough) and draw the mixture together with a round-bladed knife.

Turn onto a floured work surface and knead gently to bring together then wrap the pastry in clingfilm and chill for at least 30 minutes in the fridge.

Divide the pastry into 4 equal pieces and roll each one out on a lightly floured work surface using short sharp strokes, always rolling in one direction. Give the pastry a quarter-turn, then roll it again to form a round about 20cm in diameter and about as thick as a £1 coin. Cut into a circle using a plate as a guide. Reserve the trimmings to make pastry initials, if you wish.

Divide the ingredients into 4. Arrange half a portion of potato and swede along the centre of a pastry circle. Top with steak then onion, then the rest of the potato and swede. Season each layer with white pepper.

Lightly brush the edge of the pastry with water then carefully bring up the edges to the centre to cover the filling. Pinch or crimp between the forefinger and thumb of one hand and forefinger of the other to create a sealed crest over the top of the pasty.

Add your initials cut from the trimmings. Repeat with the other pastry circles, place on a baking sheet and chill for 30 minutes.

Preheat the oven to 180°C, gas mark 4. Brush the pasties with milk or beaten egg and cook for 1 hour until the pastry is golden and the filling cooked through. Serve hot or cold.