Cornish Pasties
Cornish pasties started as  lunches for miners, fishermen and farmers to take to work.
These pasties, which vary slightly in content in different parts of Cornwall, were popular in other parts of the country too. In Bedfordshire fruit was put  in one end of the pasty, for dessert; these were called 'Bedfordshire Clangers'. Any cut of chuck or round will do.
Ingredients

1 Medium Potato diced
1 Medium Onion, chopped
8 oz of beef round or chuck steak cubed.
8 oz white flour
2 oz Butter
2 oz lard
Ice water
whisked egg or milk (forglaze)
Directions

Pre-heat oven to 425 °F

Put the potato, onion and meat in a basin and mix well.
Add the butter, flourand lard , rub in until the mixture is fine
Add  2 tablespoons of water and mix to a firm dough.
Put on a floured board (table top) and knead lightly.

Cut pastry in 4
Roll out each piece to about 6 inches
Trim by cutting round the edge of a small plate.
Divide the filling between each round. Brush the edges with water and draw up the pastry on each pasty, in a line over the centre of the filling. Seal well. Flute the edge with your fingers. 
 Put the pasties on a baking sheet, fluted edges uppermost. Brush each with a little beaten egg or milk.
Bake for 40-45 minutes, until golden brown.
Serve hot or cold.
Serves: 4