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If you've ever visited Cornwall then you'll know why we got so excited by this recipe. It's a traditional dish, perfect hand-held food for the beach, although with some very strict guidelines. Well this is our version, as tasty as the original but made in the SORTED kitchen and to your liking.
preheat the oven to 160°C.
cut up the butter and lard and put into a food processor with the flour.
blitz for a few seconds until it resembles breadcrumbs then add the salt and a few drops of water. Blitz again until a dough forms, keep adding a few drops of water until it comes together.
mould the dough into one ball, wrap in clingfilm and chill in the fridge for half an hour. (N.B. The pastry can be made by hand by rubbing the fat into the flour lightly with your fingertips, then bringing together with a table knife and water until you have a smooth dough.)
peel and finely dice all of the veg and mix it together in a bowl with finely cubed beef.
stir through the salt, pepper, mustard powder and parsley then splash in the water.
roll the pastry out onto a lightly floured surface to the thickness of 1cm.
cut around a small plate to get a perfect circle.
pile the raw meat and veg filling in the centre of the pastry disc.
bring the edges from either side together to meet at the top and crimp neatly right along to the end. use a dab of water to act as glue if required.
position the pasties on a baking ray and brush them with the beaten egg.
bake for 1 hour, then remove and leave on a wire rack to cool slightly before eating.