BRITISH MEAT PASTIES RECIPES

Steps:

• Tip the flour into the bowl and add the shortening, a pinch of salt, the margarine or butter and all of the water.
• Use a spoon to gently combine the ingredients. Then use your hands to crush everything together, bringing the ingredients together as a fairly dry dough.
• Turn out the dough onto a clean work surface (there’s no need to put flour or oil onto the surface because it’s a tight rather than sticky dough).
• Knead the dough to combine the ingredients properly. Use the heel of your hand to stretch the dough. Roll it back up into a ball, then turn it, stretch and roll it up again. Repeat this process for about 5-6 minutes. The dough will start to become smooth as the shortening breaks down. If the dough feels grainy, keep working it until it’s smooth and glossy. Don’t be afraid to be rough – you’ll need to use lots of pressure and work the dough vigorously to get the best results.
• When the dough is smooth, wrap it in cling film and put it in the fridge to rest for 30–60 minutes.
• While the dough is resting, peel and cut the potato, swede and onion into cubes about 1cm/½in square. Cut the beef into similar sized chunks. Put all four ingredients into a bowl and mix. Season well with salt and some freshly ground black pepper, then put the filling to one side until the dough is ready.
• Lightly grease a baking tray with margarine (or butter) and line with baking or silicone paper (not greaseproof).
• Preheat the oven to 170C (150C fan assisted)/325F/Gas 3.
• Once the dough has had time to relax, take it out of the fridge. The margarine or butter will have chilled, giving you a tight dough. Divide the dough into four equal-sized pieces. Shape each piece into a ball and use a rolling pin to roll each ball into a disc roughly 25cm/10in wide (roughly the same size as a dinner plate).
• Spoon a quarter of the filling onto each disc. Spread the filling on one half of the disc, leaving the other half clear. Put a knob of butter or margarine on top of the filling.
• Carefully fold the pastry over, join the edges and push with your fingers to seal. Crimp the edge to make sure the filling is held inside – either by using a fork, or by making small twists along the sealed edge. Traditionally Cornish pasties have around 20 crimps. When you’ve crimped along the edge, fold the end corners underneath.
• Put the pasties onto the baking tray and brush the top of each pasty with the egg and salt mixture. Bake on the middle shelf of the oven for about 45 minutes or until the pasties are golden-brown. If your pasties aren't browning, increase the oven temperature by 10C/25F for the last 10 minutes of cooking time.

Steps:

• To make the pastry, put the flour and salt in a mixing bowl. Rub in the cubed butter between your thumbs and forefingers until the mixture resembles fine breadcrumbs. Stir in the egg, milk, and vinegar using a table knife. Using your hands, work the mixture until it comes together to form a dough – it should be soft but not sticky. Shape the dough into a ball on a flour-dusted work surface, flatten into a disc and cover in cling film. Set aside in the fridge for at least 30 minutes to rest (see Make Ahead).
• For the filling, melt the butter in a heavy-bottomed pan over medium heat. Add the onions and cook, covered for 10 minutes until softened. Stir regularly and add a little water if they start to look dry. Add the potato to the onions and continue to cook for 5-10 minutes. Remove from the heat and set aside to cool.
• Heat the oven to 180ºC fan/gas 6. Divide the pastry into 4 equal pieces. Roll out one piece on a lightly floured surface to form a circle roughly 4-5mm thick (keep the rest of the pastry wrapped in the fridge).
• Stir the cheddar and cream (if using) through the cooled potato mixture, season with a good pinch of salt and lots of freshly ground black pepper (you want the mix to be heavily seasoned). Pile a quarter of the cooled filling on one half of the pastry, leaving a 3cm border around the edge. Brush the edges with a little beaten egg, then fold the other half over and press to enclose the filling. Crimp the edges of the pastry and place on a large, lined baking sheet. Repeat with the remaining pastry and filling. Brush the pasties with the egg, poke with a fork so steam can escape, then bake for 25-30 minutes until golden (see Make Ahead)
• Serve the pasties, hot from the oven with chips and baked beans, or your favourite pickle if you like.