South African Cornish Pasty

In a large bowl, sift the flour and the salt. Transfer to a food processor if you have one and add the butter to the flour. Blend with the paddle attachment until the mixture looks like fine breadcrumbs. Add the water to the flour and mix until the dough forms a ball. Add more water if needed. (No food processor? Just use your fingers to work the butter into the flour. Add the water and cut into the flour mixture using a dinner knife until the dough forms a ball.)

Wrap the ball of dough in some cling wrap and store in the fridge until ready to use.

Turn the oven to 400ºF. Slice and dice all the meta and vegetables for the filling into small chunks and cubes. Throw them into a bowl together and season with salt and pepper. Add the Worcestershire sauce and stock. Set the filling aside.

Divide the dough into 8 equal portions and roll each portion out on a lightly floured surface (about 1/8″ thick) and cut a circle using a side plate (about 9″ in diameter). Brush the edge of the circle with the beaten egg. Place equal amounts of the filling in the middle of each circle. Fold the edges together to form a taco shape and press the edges firmly together. Scallop the edge of each pasty to create a tighter and nicer-looking edge. Place the pasties on a greased baking tray and brush them with egg wash.

Place them in the oven and bake for 30 minutes at 400ºF. Turn the oven down to 360ºF and bake for another 30 minutes. Serve with fresh salad and a dollop of fruit chutney (I recommend Mrs. Balls Chutney).