One large pasty is quicker to make than individual ones and frozen puff pastry sheets are ideal for this quick economical meal.

200g swede cut in chunks
200g potato scrubbed and peeled if you prefer and cut in chunks
½ onion
350g rump steak diced
salt and lots of ground black pepper
2 sheets frozen flaky puff pastry – defrosted
Milk or beaten egg for glazing – optional

Preheat the oven to 200°C.

In a processor place the diced swede, potato and onion and pulse till chopped in small pieces. Remove from the processor and set aside.
Add the meat to the processor and pulse until finely chopped and mix into the vegetables. Season well with salt and pepper.

Lay the pastry sheets long-wise on a greased baking sheet brush the adjoining edges with water and press firmly to seal the join. Trim 5-6 cm off the end of the pastry and set aside.

Brush all the edges with water and pile the meat mixture down the center, packing firmly and leaving a border on all sides. Wrap the pastry over the filling to completely enclose and fold in the ends- like wrapping a parcel. Roll the pastry log over so the join is underneath.

Using scissors snip several vents into the pastry and cut decorations from the pastry trimmings. Stick decorations on with a dab of water. Brush all over with milk or beaten egg if using and bake in the preheated oven 25-30 minutes or until dark golden.
Serve in thick slices with plenty of tomato sauce.

Cook’s Tip: Traditionally Cornish pasty seasoning is simply salt and pepper, plenty of pepper so add more than you would if seasoning a casserole or sauce.

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