METHOD

1. Put the flour, salt and pepper in a large bowl and add the cubes of butter. Using a food processor, pulse until the butter and flour resembles breadcrumbs.
2. With the motor running, gradually add the water through the funnel until the dough comes together. Only add enough water to bind it and then stop.
3. Wrap the dough in cling film as before and chill for 10–15 minutes before using.
4. Pre heat your oven to 200°c/ gas mark 7
5. Put the small diced vegetables and beef in a bowl and mix with salt and pepper you will need plenty of pepper
6. Roll out the pasty to about 5mm thick, cut around a dinner plate.
7. Add a cup full of the filling into the middle of your pastry with 1tsp of clotted cream (this helps keep the pasty moist), egg wash the edge of one half and fold the pastry in half making sure the filling stays away from the edges. Make sure the pastry is sealed, now its time to crimp.
8. Push down on the edge of the pasty and using your index finger and thumb twist the edge of the pastry over to form a crimp. Repeat this process along the edge of the pasty.
   When you’ve crimped along the edge, tuck the end corners underneath.
9. Egg wash the top of your pasties and place your pasties in the oven and bake for 45 minutes until golden brown

INGREDIENTS

Makes 3 large pasties

Pastry

600g plain flour
250g cubed fridge cold butter
Pinch of salt and pepper
4tbsp water

Filling (all diced small)

1 swede
3 potatoes
1 medium size onion
300g beef skirt of chuck
Salt and pepper
3 tsp clotted cream