Bramasole

Cornish pastie

1 pkt savoury shortcrust pastry (ready- rolled)
400g rump steak
2 large boiling potatoes
1 swede
1 small onion
Salt and pepper
A walnut-sized piece of butter
2 tbsp flour

Cut the steak into small pieces but do not mince. Slice potato and swede into thin, small pieces. Chop onion finely. Dust the work surface with flour. Thaw pastry sheets and place on the bench. Using a small plate cut out circles.

Moisten the edge with milk or water and support half of the pastry nearest to you over the rolling pin On the other half, put a small layer of prepared vegetables then a layer of beef . Repeat this once but be careful not to have too much filling which would cause the pastry to burst during the cooking process

Sprinkle sparingly with salt and pepper then add a small bit of the butter Sprinkle a dusting of flour over the filling (this helps to make the gravy). Fold the other half of pastry which has been resting on the rolling pin over the filling and squeeze the half circle edges firmly together

Starting at the right side whilst supporting the left side with other hand, using first finger and thumb turn the edge over to form a crimp. Repeat this process all along the edge .This will come with practice but you must get a good seal.

Brush pasty with beaten egg wash to help with browning process and put a small cut in the centre of the top to allow steam to escape. Bake in a hot oven 220 degrees centigrade for about 20 minutes then reduce temperature to 160 degrees centigrade for a further 40 minutes. Smaller pasties need less time. If they are browning too quickly cover loosely with foil.