Traditional Cornish pasties

Serves 4

Prep time: 20 mins

Cooking time: 40 mins

A delicious pastry turnover filled with chopped meat and potatoes - just add veggies to make a hearty meal.

Recipe by: New World

250 grams rump steak, cut into small cubes
2 waxy potatoes (such as Nadine or Jersey Benne), peeled and cut into small cubes
1 onion, peeled and finely diced
4 sheets of pre-rolled savoury shortcrust pastry
1 egg, lightly beaten for egg glaze

Preheat the oven to 190°C.
In a bowl, place the cubed rump steak, potatoes and onion.
Add salt and pepper and mix well to combine.
On a lightly floured bench, place 1 pastry sheet.
Using a small plate as a guide, cut out a circle.
Repeat with remaining 3 pastry sheets.
Divide the filling between each pastry round.
Brush the edges with a little of the egg glaze.
Fold over the pastry to cover the filling, forming a half-moon shape.
Secure the edges by crimping together.
Place pasties on a baking tray lined with baking paper and brush evenly with the egg glaze.
Make a small slit in the pastry to allow the steam to escape.
Bake in the preheated oven for 40 minutes or until the pasties are golden brown and crisp.

Serve hot with Branston pickle.