How to make a Cornish pasty....

History....
The pasty or oggy, a culinary icon for Cornwall is mainly associated with tin miners back in the 1800's. Pasties become a choice of meal for two main reasons, the first being that the pasty stayed hot for a long time, also as arsenic was often found in Cornwall's mines, the miner would hold on to the crust and then throw this away after eating the body of the pasty to avoid poisoning.


Method...
1. After peeling potatoes dice them with a knife into small pieces.
2. Place potatoes into a bowl and cover with water.
3. Grate the swede.

4. Dice the onion.

5. Place the onion and swede in a bowl.
6. Place a plate over the swede and onion. That's the veg's done.
7. Dice the steak into small chunks.

8. You can make your own pastry, but it's so much easier using pre-made.
9. Shape the puff pastry into a ball.

10. With a rolling pin roll the pastry into a flat circular pancake shape.

11. Place the ingredients on to the pastry.

12. After wetting the edges of the pastry, fold over into a semi-circle and seal the edges by squeezing the pastry between your fore finger and thumb.
13. If you are right handed, the left fore finger and thumb squeezes the pastry, the right fore finger and thumb rolls the pastry into a crimp.
14.Crimping the pasty takes practice, as long as you seal the edges the pasty should stay together.

15.After crimping the pasty, brush the pastry with egg wash and prick three or four times with a Knife.

16. Place the finished pasty onto a greased baking tray and place in preheated oven set at 190ºc.
Cook for 50-60 minutes, until the pastry is a golden brown. Probe the pasty with a sharp knife, if the potatoe is soft the pasty is ready.

They should turn out like this....