Step 1

Sift the flour into a bowl with a pinch of salt. Cut the butter into small pieces and spread over the flour. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs.

Step 2

Sprinkle over the water and mix to form a firm dough. Shape into a ball, cover with plastic and chill for about 30 minutes before rolling.

Step 3

Cut the meat into tiny piece and place into a large mixing bowl.

Step 4

Peel and finely dice the onions, potatoes and carrot and add to the bowl with the meat.

Step 5

Season the meat and vegetable mixture with salt and pepper and add the beef stock, mix well and put aside.

Step 6

Preheat the oven to 200°C (400°F) Line two baking trays with baking paper.Divide the dough into 8 even portions and shape each into a ball.

Step 7

Roll each ball on a lightly floured surface to a thickness of about 5 mm (1/4 inch) thick. Using a plate, cut each rolled out piece of dough into a round about 18 cm (7 inches) in diameter.

Step 8

Divide the filling between the rounds, placing the filling in the centre line of the circle.

Step 9

Bring the opposite sides of the pastry above the filling and pinch the pastry edges together.

Step 10

Place the Cornish pasties onto a lined baking tray, with the seam side up. Lightly beat the egg, then brush the egg over the pastry using a pastry brush. Then use the tip of a sharp pointed knife to make a small cut on one side of the pastry, this will allow steam to escape when baking.Note: if you don’t have a pastry brush, spread the egg over the pastry with clean hands.

Step 11

Place in pre heated 200°C (400°F) oven and bake for 20 min then reduce oven temp to 180°C (360°F) bake for 40 more minutes.

Step 12

Remove from the oven and allow to cool slightly before serving. These can be eaten hot or at room temperature.