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"