Cornish Pasty

Preheat the oven to 450 degrees F (230 degrees C). (5 minutes)

Prepare the carrots: In a small saucepan, cover the carrots with water. Bring to a boil and cook until just tender, about 8-10 minutes. Let cool slightly, then slice into rounds.

Make the pastry: In a large bowl, sift together the flour, baking powder, and salt. Add the cold, diced butter and, using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough just comes together. If the dough is too sticky, add a little more flour, 1 tablespoon at a time. (10 minutes)

Roll and cut the dough: On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use a 5-inch round cutter or a small plate to cut out six circles. Avoid stretching the dough as you cut. (10 minutes)

Prepare the filling: In a large bowl, combine the cubed rump roast, sliced carrots, diced potatoes, and chopped onion. Season generously with salt and freshly ground black pepper. (5 minutes)

Assemble the pasties: Place a generous amount of the meat and vegetable filling on one half of each pastry circle. Moisten the edges of the pastry with a little water. Fold the other half of the pastry over the filling to create a half-moon shape. Press the edges together firmly to seal, then crimp the edges with a fork for a decorative touch and to ensure a tight seal. (15 minutes)

Bake the pasties: Transfer the assembled pasties to a baking sheet lined with parchment paper. Brush the tops of the pasties with milk. Cut a small slit in the top of each pasty to allow steam to escape during baking. (5 minutes)

Bake in the preheated oven for 10 minutes, then reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for 35-40 minutes, or until the pasties are golden brown and the filling is cooked through. (45 minutes)

Let the pasties cool slightly before serving. Enjoy! (10 minutes)