Cornish pasty - cakes from Cornwall

Preparation steps

• Preheat oven to 220 degrees.
• Add the crushed buttermilk and a pinch of salt to the flour. Stir until they start to look like bread crumbs. Add water until a medium hard dough is formed. Wrap in cling film and refrigerate.
• While the dough is in the fridge, cut the meat into 1.5 cm cubes. Do the same with potatoes and carrots. Cut the onion into small pieces. Slice the leeks as desired.
• Mix everything well and add a little vegeta, salt and pepper.
• Take the dough out of the fridge and roll it out. Take a medium-sized plate and cut pasty dough over it.
• Fill the paste dough with the filling. You can add a cube of margarine to create a ‘gravy’. Beat the egg and pass the pineapple over the edges of the dough.
• Fold the dough and seal well. Coat with egg and place on baking paper. Cut two lines per pasty.
• Place in the oven on the top rack for about ten minutes, until golden brown. When browned put on the lower rack and reduce to 150 degrees. Bake the rest of the time (approx. 25-30 min)