- Mix the salt and flour and rub in the fat. Mix to to a breadcrumb consistency. Add a little water (3 tbs) and mix to bind together to form a soft dough.
- Allow the dough to rest in the fridge for 30 minutes.
- Roll out the pastry and cut into 22cm rounds.
- Peel and slice the potatoes thinly onto the centre of the round to form a base for the rest of the filling
- Slice the turnip thinly over the potato, then spread the beef on top.
- Add a little onion, season with salt and pepper.
- I like to fry the onions until slightly brown and the meat until sealed. It adds more flavour.
- Dampen the edges of the pastry rounds with water. Bring the sides together and twist into a Cornish Pastie shape. Brush with Egg.
- Bake in a pre-heated oven at 200C (gas mark 6) for 30 minutes, reduce the heat to 190C (gas mark 5) and cook for another 30 minutes.
- Note this is not really a genuine Cornish Pasty but is good for filling the stomachs of children. For a genuine recipe go here.