Cornish pasties are a tasty mix of meat and vegetables sealed and baked in a pastry parcel. They supposedly originated in Cornwall, England, as a way for tin miners to take a nutritious meal to work with them. These days, 'Cornish Pasty' is a European protected designation, meaning that only those pasties produced in Cornwall can carry the name.
For this recipe, I used a 23cm (9 inch) diameter soup plate to cut out my pastry: you may use something bigger or smaller. Make sure your hot water pastry is at room temperature, divide it into two and roll out two circles about 4mm (quarter inch) thick. Place your plate onto the pastry and cut an exact circle around it. Put the pastry discs into the fridge to rest while you make the filling.
Cornish pasty filling
Peel the potato, swede and onion, and chop into small cubes, about 1cm (quarter of an inch). Trim any fat from the meat, and cut into 1cm cubes. Place the meat and vegetables into a bowl, break up the butter into small pieces, add a liberal sprinkling of salt and pepper, and stir well.
Make the Cornish pasties
Preheat the oven to 180°C (356°F). Take one of the pastry discs and pile a few tablespoons of filling towards one edge, leaving a 2-3cm margin for crimping. Brush the edge of the pastry with egg wash and fold the pastry over so you have a 'D' shape. Press the pastry down all around the edge to form a good seal, and then crimp it (see the video for my attempt at doing this). Make some ventilation holes in the top, brush all over with egg wash, and bake in the oven on a baking sheet for 45 minutes.
When the pasties are baked, allow them to cool for at least 10 minutes, and then eat them. They are also very good cold.