Cornish Pasty with Root Vegetables

Ingredients

• 1 pound shortcrust pastry
• 1 pound ground beef
• 2 medium potatoes
• 1 medium swede (rutabaga)
• 1 large onion
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons fresh parsley
• 1 large egg
• 2 tablespoons water

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Peel and dice the potatoes and swede into small cubes (about 1/4 inch).

3. 3

   Finely chop the onion and fresh parsley.

4. 4

   In a large mixing bowl, combine the ground beef, diced potatoes, diced swede, chopped onion, chopped parsley, salt, and black pepper. Mix thoroughly until all ingredients are well combined.

5. 5

   Roll out the shortcrust pastry on a floured surface to about 1/8 inch thickness. Cut out circles with a diameter of about 6 inches.

6. 6

   Place a generous spoonful of the filling mixture onto one half of each pastry circle, leaving a border around the edge.

7. 7

   Fold the pastry over to create a half-moon shape. Press the edges together to seal, then crimp the edges with a fork to ensure they are secure.

8. 8

   Beat the egg with 2 tablespoons of water to create an egg wash. Brush the tops of the pasties with the egg wash for a golden finish.

9. 9

   Place the pasties on a baking sheet lined with parchment paper. Bake in the preheated oven for 30-35 minutes, or until golden brown.

10. 10

    Remove the pasties from the oven and allow them to cool slightly before serving. Enjoy your Cornish pasties warm!