Chunky Cornish Pasty

To make the pastry: Rub the butter and lard into the flour with a pinch of salt until it resembles large breadcrumbs - don't worry about getting them too small.

Add 6 tbsp cold water - adding 1 tbsp at a time until dough is firm. Cut equally into 8, cover with cling film then put in the fridge while you make the meat mix.

Heat the oil in the pan and add the steak - keep on a medium heat and brown all over.

As the meat is browning, chop the onion and then add this to the pan. Next add the chopped swede and then the potatoe.

Once the vegetables are slightly soft on the outside (about 10 mins) crumble in the oxocube with 250ml water. Add in the black pepper and mustard powder.

Leave to simmer for at least 10 minutes (the longer you leave it to simmer the more tender the meat will be). Then finally add in the gravy granuals with 100ml water to create a thick sauce around the meat and vegetables.

Preheat the oven to Gas 7. Leave the meat on a low gas to continue cooking. Remove the pastry from the fridge and take your first section. Roll out onto a lightly floured surface until about the size of a small plate - it may be easier if the middle strip of the circle is slightly thicker than the outsides.

Add 2 tbsp (or more if you can!) of meat mix into the middle of the pastry and then gather the two sides together at the top.

Put the pasty onto a baking sheet (lined) and repeat the process for the other 7 Pasties.

Brush each Pasty with beaten egg and bake in the oven for 15 mins on the Gas 7 and then 45 mins on Gas 4 (or until pastry is golden and crusty). Delicious warm or great cold for lunches and picknicks!