Cornish Pasty - Cornwall - Recipe | Smeg UK

Ingredients

• 500 g strong bread flour (it is important to use a stronger flour than normal as you need the extra strength in the gluten to produce strong pliable pastry)
• 120 g lard or white shortening
• 125 g Cornish butter
• 1 tsp salt
• 175 ml cold water
• 400 g good quality beef skirt, cut into cubes
• 300 g potato, peeled and diced
• 150 g swede/turnip*, peeled and diced
• 150 g onion, peeled and sliced
• Salt & pepper to taste (2:1 ratio)
• Beaten egg or milk to glaze