Place your flour and fats in a bowl. Rub them together with your clean fingertips. The mixture should look like fine breadcrumbs. Add cold water to form a dough.

Wrap the dough in clear plastic wrap. Put it in the fridge for thirty minutes. This allows the gluten to relax well. Cold dough is much easier to roll.

Chop the beef and vegetables into cubes. They should be about one centimeter wide. Do not cook them in a pan. They cook inside the pastry later on.

Roll the dough on a floured surface. Cut out large circles using a plate. You should make four or six circles. Keep the dough thickness very even.

Place the filling in the dough center. Season it with plenty of salt and pepper. Add a small knob of butter top. This adds extra moisture to the meat.

Fold the dough over the beef filling. Press the edges together with your hands. This creates a classic semi-circle shape. Ensure no filling is poking out.

Crimp the edge to seal it tightly. Use a twisting motion with your thumb. This creates the famous Cornish pasty look. It keeps the delicious juices trapped inside.

Brush the top with a beaten egg. This gives the pasty a golden glow. Poke a small hole for the steam. This prevents the pasty from bursting open.

Place the pasties on your baking tray. Put them in a hot oven now. Bake until they are dark golden brown. Let them cool slightly before eating them.