Homemade Cornish Pasties
|Sirloin steak||8 Ounce|
|Onion||1 Medium, chopped|
|Potato||1 Medium, diced|
|Freshly ground black pepper||To Taste|
|Dried mixed herbs||1 1⁄2 Teaspoon|
|Shortcrust pastry||8 Ounce|
|Egg||1 , beaten|
Heat the oven to 425 Â°F (Gas Mark 7, 220Â°C).
Cut the steak into very small pieces and mix in the onion and potato.
Season with salt, freshly ground black pepper and mixed herbs.
Divide the pastry into 2 and on a floured board roll out each piece into an 8 inch round.
Place half the meat mixture into the centre of each pastry round.
Dampen the edges of the pastry with a little water and draw them together in the centre, sealing well.
Flute the edges and brush all over with the beaten egg.
Place the pasties on a baking tray and bake for 15 minutes, then reduce heat to 350Â°F (Gas Mark 4, 180Â°C) and cook for a further 40 minutes.