Cornish Pasties

300g beef eg skirt or chuck, chopped fairly small 

25g beef suet

275g diced potato

275g diced swede

250 chopped onion (about 2 medium onions)

Salt and pepper 

3 x 300g packs puff pastry (ready rolled)

Beaten egg

Preheat the oven to 190c.

Prepare all the veg and meat, stir it all together, with the suet and plenty of black pepper and salt.

Roll out the pastry and cut into circles about 20cm diameter (small plate). This should make 9 pasties. 

Pile a ninth of the filling onto one half of each circle, leaving about a centimetre in front of it. Fold the pastry over the filling to form a semicircle, then crimp the edges to seal it completely. You don't want any holes or gaps to let the steam out.

Place on a baking tray. The pasties can be frozen at this point. Freeze on trays, the transfer to freezer bags.

Brush the pasties with egg wash and bake at 190 c for about 40 minutes, until golden brown.

20cm diameter 8"

Blondies

Like a brownie but not chocolaty. Should have a nice crust on top but be gooey underneath, not cakey.

325g self raising flour 

1/2 tsp salt

200g butter 

300g dark brown sugar 

3 eggs, beaten 

120g chopped nuts eg mixture of hazelnuts, walnuts and pecans

170g butterscotch chips (can substitute white chocolate or peanut butter chips but the flavour will be different, I had some chipits butterscotch chips left over from when we were in Canada, but you could try crumbling up some caramac maybe)

Melt the butter and heat it until it just starts to turn goldy  brown; don't burn it!

Stir in the sugar and let it melt into the butter until combined into a thick paste.

Leave to cool for about 15 minutes.

Meanwhile, grease a brownie tin (about 30 x 20cm) preferably non stick. If not non stick, line with baking parchment.

Preheat the oven to 180c fan.

Once the sugar and butter mixture has cooled to around body temperature (test carefully with your finger) beat in the beaten eggs. If you do it too soon the hot sugar will scramble the eggs so be patient.

Fold the flour and salt into the mixture, then stir in the nuts and chips until combined.

Tip the mixture into the baking tray and spread it evenly.

Bake for around 20 mins, spinning it round halfway through if your oven is uneven like mine. A skewer stuck in should come out clean, but the middle of the Blondies will seem quite soft.

Leave for a few minutes then turn out carefully onto a cooling rack.

Cut into squares.