Cornish Pasties (Hand Pies) - cooking recipe

Ingredients

1 None large onion, diced
1 None large potato, peeled, diced
14 oz sirloin steak, trimmed, diced
3 1/2 cups all-purpose flour, sifted
1 cup butter, plus 3 tbsp diced
1 None large egg yolk, mixed with 1 tbsp water

Preparation

Preheat oven to 400\u00b0F.
Combine onion, potato and steak in a large bowl. Season then set aside.
In a large bowl, combine flour and a pinch of salt. In a medium saucepan, combine 1/2 cup water and 1 cup butter. Bring to a boil then pour over dry ingredients and stir vigorously until combined. Turn out onto a lightly floured work surface and knead until smooth. Divide into 4 equal portions. Working quickly, roll each piece of dough into a circle about 8 inches in diameter and 1/8 inch thick.
Divide filling between center of pastry rounds. Dot a little butter on top of filling. Bring edges together above filling and crimp together to seal. Arrange on a lightly greased baking tray and pierce a small steam vent in the center of each. Brush with egg wash and bake for 50-60 mins, or until golden brown and filling is cooked through.