Cornish Pasties

Place flour, baking powder, and salt into a food processor. Pulse a few times to combine.

Add the cold, cubed butter to the food processor. Pulse until the mixture resembles breadcrumbs.

Add the egg yolks and pulse briefly.

Gradually add the cold water while the food processor is running, until the dough just starts to form a ball. Be careful not to add too much water. The dough should form a ball and not be sticky.

Wrap the dough in cling film or wax paper and chill in the fridge for at least 1 hour.

Peel and dice the potatoes, swede, and onion into 1cm (0.4 inch) cubes.

Cut the beef skirt into small, bite-sized pieces.

In a large bowl, combine the diced potatoes, swede, onion, and beef. Season with salt and pepper. Add the butter and mix well.

Preheat your oven to 180°C (350°F). Lightly flour a baking tray.

On a lightly floured surface, roll out the chilled pastry to about 3mm (0.12 inch) thickness. Use a plate (about 20-21cm / 8 inches in diameter) to cut out circles of pastry. You should get about 6 pasties from this amount of dough.

Place a generous spoonful of the filling onto one half of each pastry circle, leaving a 2cm (0.8 inch) border. Pile the filling high.

Brush the edge of the pastry with egg wash. Fold the pastry over the filling to create a semi-circle. Crimp the edges firmly to seal, creating the traditional Cornish crimp.

Place the assembled pasties onto the prepared baking tray. Make two small slits in the top of each pasty with a knife to allow steam to escape.

Brush the top of each pasty with egg wash for a golden finish.

Bake in the preheated oven for 45-50 minutes, or until golden brown and the filling is cooked through.

Remove the pasties from the oven and let them cool on the baking tray for at least 10 minutes before serving. They can be eaten hot or cold.