Cornish Pasties Recipe

Prepare pastry
Remove any skin or gristle from meat and chop into very small cubes. Mix with vegetables and season generously with salt. Roll out pastry and cut into 6" rounds. Lay on flat surface and place equal amts of the steak mixture in the middle of each round in the shape of a sausage.
Brush the rim of each pastry with a little beaten egg and bring the sides up to meet in the middle over the top of the filling. Pinch edges together and shape each pastry into an oval mound. Make two slits on either side of the crest for steam to escape.
Put pasties on a greased baking sheet and brush the outsides with the remaining egg. Bake for 20 mins at 400, reduce heat to 350 and bake for 40 mins longer.