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Recipe: For the Pastry, 1lb Plain Four, 1/2 lb Butter, Pinch of Salt, Cold Water for the filling, 3/4 lb beef, Medium Potato, Raw Swede (cut to size of potato), Onion (small), Butter, Salt and Pepper, 1 egg beaten
	Gather together all your ingredients
	Sift flour into a mixing bowl, then cut the butter into small cubes, this will make mixing quicker and easier
	Gently rub the butter in with the flour, this can take some time, use your fingertips, don't squeeze to hard. Once this resembles fine breadcrumbs add some cold water, 1 tablespoon at a time, keep mixing together until the mixture becomes like a soft piece of plasticine
	Roll into a ball, then wrap in Clingfilm and put in the fridge for 20 min's until you have prepared the ingredients for the filling
	Cut your beef into small cubes no bigger than 1/2 an inch, smaller if you prefer but not mincemeat size
	Do the same with your onion, suede and potatoes, should look like this. Make sure the the slices are nice and small
	Take your pastry mix out of the fridge and divide into 4 portions, roll flat using a rolling pin, making sure you flour the surface finely to avoid sticking
	Using a plate with a diameter of 6 inches, no less. Place the plate on the mixture, cut around the edges with a sharp knife, don't discard the excess you may be able to make a few more
	Using a pastry brush (or you finger if you haven't got one) brush the edge with water, this helps stick the edges together
	Rest the pastry on your rolling pin 1/2 way as illustrated, it's also not a bad idea to lightly flour the rolling pin, so the pastry doesn't stick to it
	Put a small layer of onions on the bottom, keeping away from the edges, then potato, then a bit of beef. After that sprinkle salt and pepper over the beef, then put a thin layer of butter on top of the beef, finally sprinkle a little flour. Try not to overfill the pasty as it may spit when cooking
	Use the rolling pin close the pasty as follows', treat this gently, pinch together the edges making sure their is a good seal, this is vital as the mixture could leak out while cooking. Then finally brush the top with a beaten egg, this will ensure a nice brown cooked top
	Put into the oven for 15/20 min's, at 200 degrees, this is really to brown the top. Once they have browned nicely reduce to about 150 degrees and cook for a further 30/40 mins, keep your eye on them, if their getting to brown place some greaseproof paper on top while in oven
	I would like to thank Connie for introducing me to this recipe, www.greenchronicle.com Look under Cornish on the recipe menu.