Cornish Pasties

Makes 4 pasties

• 1 pound pastry, frozen or homemade
• 6 oz rump or sirloin steak
• 6 TB peeled cubed potato
• 2 TB chopped onion
• Salt and freshly ground black pepper to taste
• 1 egg yolk 
• 1 TB milk

1. Preheat the oven to 400 F.
2. Cut the steak into small cubes, and cut the peeled potato into similar-sized cubes.
3. Chop the onion fine.
4. Mix all together in a bowl adding plenty of salt and pepper, and 1 tsp water.
5. Roll out the pastry into a square about 1/8 inch thick.
6. Using a large saucer as a guide, cut 4 circles about 6 inches across.
7. Divide the filling in 4 parts, and lay one on one half each circle.
8. Fold the other half across, and seal by dampening the inner side of the edges and pinching together.
9. Make crimped edges with the edge of a narrow wooden spoon, or a pencil.
10. Brush them over with the egg yolk beaten with the milk.
11. Lay the pasties on an oiled baking sheet and bake in the hot oven for 15 minutes.
12. Then turn down the oven to 250 F and cook for a further 45 minutes.