To begin, sift the flour and salt into a large bowl. Rub in the cold butter with your fingertips until the mixture resembles coarse breadcrumbs. Add cold water gradually, mixing until a firm dough forms. Wrap and chill for 30 minutes.

Dice the beef, potato, swede, and onion finely and evenly to ensure even cooking. Place in a bowl, season generously with salt and pepper, and mix well with your hands. Transition to rolling the pastry.

On a floured surface, roll out the chilled pastry to about 5mm thick. Cut into four large circles, around 20cm across. Cover with a clean cloth to prevent drying. Move to filling the pasties.

Place a quarter of the filling in the centre of each pastry circle. Keep the edges clear to allow sealing. Ensure the layers alternate potato, swede, onion, and beef for traditional structure. Continue to sealing.

Brush the pastry edges lightly with water. Fold the pastry over the filling to form a half-moon shape. Press edges together firmly, then crimp by twisting and folding along the edge for the classic Cornish look. Transition to glazing.

Place pasties on a lined baking tray. Brush the tops with beaten egg for a rich golden crust. Prepare the oven for baking.

Preheat the oven to 200°C (fan 180°C, gas mark 6). Bake the pasties for 20 minutes at this temperature, then reduce to 170°C (fan 150°C, gas mark 3) and bake for another 30–35 minutes until golden and crisp. Proceed to resting.

Remove from the oven and allow to rest for 10 minutes on a wire rack. This helps the filling settle and prevents burns when eaten. Move to serving.

Serve the pasties warm or cold. Traditionally enjoyed without extras, but a side of chutney or pickled onions pairs beautifully. Presentation tip: Wrap in parchment if taking as a packed lunch.