Ingredients

Step by step

1. To begin, remove the puff pastry from the fridge to take the chill off, and line 2 large baking sheets with baking paper.
2. Finely chop the potatoes, swede, onion and beef so that they are no larger than the size of a fingernail, and no thicker than 5mm. Tumble into a bowl along with the salt and pepper and mix well.
3. Roll the pastry out (one block at a time) on a flour-dusted surface to 3-4mm thick. Using a small side plate or bowl (15cm diameter), stamp out nine circles of pastry. You can re-use any scraps by stacking them before rolling them out again – don’t squeeze them into a ball as you will lose the wonderful flaky layers.
4. Divide the meat and vegetable mixture evenly between each pastry disc, piling it up on one side of the disc and leaving a 2cm border. Add a knob of butter on top of the filling.
5. Brush the beaten egg all around the border of the pastry and fold the bare half over the filling, into a half-moon shape. To crimp and seal, press two fingers down at one end of the curved edge to press the pastry layers together, then push the back of a knife into the pastry between your fingers, making an indent towards the filling. Continue working around until the pasty is suitably crimped. Transfer to the prepared baking sheets and brush the tops with more egg. Chill for 15 minutes; preheat the oven to 200°C, fan 180°C, gas 6.
6. Bake for 15 minutes initially, then reduce the oven to 180°C, fan 160°C, gas 4 and bake for a further 45-50 minutes. Let the pasties cool for 10-15 minutes before tucking in.

More Cornish treats

Cornish saffron buns

Scones and clotted cream trifle pots

Cornish rock cakes