Cornish pasty (fresh pastry)

1. The dough can be made in a food processor by mixing the flour, butter and salt in the bowl of the processor on a pulse setting. When the mixture resembles breadcrumbs, add the water, slowly, through the funnel until the dough comes together in a ball.

2. Wrap the dough in Saran wrap/Clingfilm and chill for a minimum of 15 minutes, up to 30 minutes.

3. Divide the pastry into 4 and roll each piece into rounds the size of a tea plate (approx 6 - 7 inches).

4. Place the onion, potato, swede and meat into a large mixing bowl and mix thoroughly. Season well with salt and pepper.

5. Divide the meat mixture between each pastry circle and place to one side of the circle. Brush the edges with a little beaten egg.

6. Fold the circle in half over the filling so the two edges meet. Crimp the two edges together to create a tight seal. Brush each pasty all over with the remaining beaten egg.

7. Place the pasties on a greased baking sheet and bake for 45 minutes until golden brown.