Caramelized Onion Cornish Pasties

In a large mixing bowl, combine the flour and salt. Cut the cold butter into small cubes and add to the flour mixture. Rub the butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Gradually add the cold water, mixing until the dough comes together. Divide the pastry into four equal portions, form into balls, wrap in cling wrap, and chill in the refrigerator for at least 30 minutes.

Peel and dice the potato and rutabaga into medium cubes and dice the beef into small cubes. Put all three into a bowl and season generously with salt, pepper and Caramelized Onion Jam, then mix well.

Preheat your oven to 400°F. Lightly dust your work surface with flour to keep the dough from sticking. Place one dough ball on the floured surface, then use a rolling pin to gently flatten and roll it into an even circle, about 8 inches across.

Place a quarter of the filling mixture onto one side of the pastry circle, leaving a border for folding. Brush the edges of the pastry with egg. Fold the pastry over the filling to create a half-moon shape, then press the edges together to seal. Crimp the edges by folding them over and pressing down to create a tight seal.

Repeat steps 3 and 4 for the other dough balls.

Place the pasties on a baking sheet lined with parchment paper. Brush the tops with the remaining beaten egg and cut a small slit into the top of each for venting. Bake in the preheated oven for 45-50 minutes, or until the pastry is golden brown and the filling is cooked through.

Allow the pasties to cool slightly before serving and Enjoy!

Chef's tip - Make it vegetarian by replacing beef with mushrooms.