Cornish pastie

Pastry.

12 ounces plain flour

1 tsp salt

3 ounces shredded suet

3 ounces lard or dripping

6 Tabs water

Beaten egg to glaze.

 

Savoury filling

½ pound chuck steak diced

4 large potatoes diced or a mixture of other seasonable root vegetables

2 onions finely chopped

3 sage leaves chopped fine

Salt and pepper

 

Fruit filling

½ pound cooking apples, peeled and diced

1/12 ounce brown sugar

 

Sift flour with salt, rub suet and lard, add water to mix to a dough. Keep small piece of dough aside and cut the remainder into four.

Roll out each piece to about 8 inches diameter.

Roll out small piece and cut into strips 1 inch wide; place a strip across the centre of each large piece of pastry.

Make the two separate fillings by mixing all the ingredients together.

Put the savoury filling on to one half of the pastry and the fruit filling on the other half.

Brush edges with beaten egg, fold over edges to close, sealing the edges to form one large half-moon pastie, pinching the centre down to ensure fillings do not mix.

Glaze pasties with beaten egg.

Bake in oven at 200C for 20 minutes.

Reduce temperature to 180C and cook for a further 40 minutes.