The Cornish are fiercely proud of their pasties, otherwise known as oggies, and have their own Cornish Pasty Association that specifies a pasty should be at least 12.5% meat and 25% veg
CORNWALL
Makes 6 Prep time 1 hr Cooking time 1 hr, plus chilling • 450g braising steak (skirt, chuck or blade), cut into 1cm pieces
• 225g peeled swede, cut into 1cm cubes
• 600g peeled waxy potatoes, such as Charlotte or Anya, cut into 1cm cubes
• 225g onion, finely chopped
• 1 tsp salt
• ½ tsp freshly ground black pepper
For the pastry
• 100g hard margarine, such as Stork Original baking block
• 100g lard
• 450g strong plain white bread flour, plus extra for dusting
• ½ tsp salt
• 200ml ice-cold water
• 1 medium free-range egg, beaten 1 First make the pastry. Freeze the margarine and lard for at least 1 hr until very firm. Sift the flour and salt into a large mixing bowl. Remove the margarine and lard from the freezer and coarsely grate them on a box grater straight into the flour, flicking some of the flour onto the fats as you work if they start to get a little sticky.
2 Rub the grated fats into the flour with your fingertips, then mix in the cold water using a dinner knife until it comes together into a soft dough.
3 Turn the pastry out onto a lightly floured surface and knead for about 1 min until smooth and slightly elastic. Wrap in clingfilm and chill for 1 hr.
4 Meanwhile, make the filling. Mix the braising steak, swede and potatoes in a bowl with the chopped onion, salt and ground black pepper.
5 Weigh the pastry, divide into 6 equal pieces, then roll out each piece on a lightly floured surface to a 20cm circle. Weigh the filling, divide equally into 6 and pile it into the centre of each circle. Use your hands to pack it gently into a rugby-ball shape that sits across
