Cornish Pasties - cooking recipe

Ingredients

8 oz. short crust pastry
6 oz. stewing beef or top round steak
2 potatoes, peeled and coarsely grated or diced small
1 small turnip, peeled and coarsely grated or diced small
1 large carrot, scraped and coarsely grated or diced small
1 onion, skinned and finely chopped
salt and freshly ground pepper
1 to 1 1/2 oz. butter, divided into 4 pieces
1 egg

Preparation

Roll out the pastry on a lightly floured board and using a large saucer as a guide, cut out 4 circles.
Trim any fat from the beef and cut or scrape the meat into paper-thin slices with a sharp knife.
Mix the meat with the vegetables.