Name: Cornish Pasty
Cook time: 45 min
Yield: 4
Cuisine: British
Ingredients: For the Pastry; 300g strong plain flour (bread flour); 1 tsp salt; 250g butter, at room temperature but not soft; 175-225ml cold water; For the Filling; 1 medium swede, peeled, cut into quarters and thinly sliced; 1 medium potato, peeled and cut in very small dice; 100g minced beef (good fat content); 350-400g rib-eye of beef, cut into finger-sized strips; 1 medium onion, peeled and chopped; Salt and white pepper; 2 egg yolks, beaten, for brushing pastry