Cornish pasties

Ingredients

150 g celeriac 250 g potatoes 1 onion 400 g skirt steak cut into 1 cm pieces 1 egg, beaten Salt and freshly ground black pepper Puff pastry sheets

Preparation

1 Dice the potato, celeriac and onion. 2 Mix the vegetables with the diced steak and season well. 3 Cut the puff pastry sheets into 4 x 20 cm discs. Lightly brush the edge of 1 half of the disc with water. 4 Divide the filling between the 4 discs. Close the discs and seal well by pinching the pastry together. Roll the edge like a rope. Start at one corner and work toward the other carefully removing the air. 5 Lay on a tray and brush with beaten egg. 6 Chill in the fridge for an hour before baking.