The Fabulous Baker Brothers

A knob of butter and a splash of Worcestershire sauce make Tom and Henry Herbert's meat and veg packed pasties extra tasty

Makes 3-4 pasties

Watch Tom and Henry show you how to make Cornish pasties

• 450-500g shortcrust pastry
• 100g diced hanger/ skirt steak
• 100g diced swede
• 100g diced potato
• 50g diced onion
• 1tbsp butter
• Splash of Worcestershire sauce
• 1 egg beaten with a pinch of salt

1. Preheat the oven to 170°C/fan 150°C/gas mark 3. On a floured surface roll the pastry out into 3-4 dinner plate sized disks (about 3-4mm thick and 23cm wide).

2. Divide the potato between the pastry disks, placing it right in the centre with a 3-4cm rim around it. Season with some black pepper and sea salt.

3. Next divide the swede between them, season and top with the onion, then season again.

4. Finish with a scattering of diced beef, a splash of Worcestershire sauce and a dot of butter on each.

5. Brush the rim of the pastry circles with egg wash and fold the pastry over. Crimp into pasty shapes. Brush with egg wash and bake for 40 minutes until they're golden brown and cooked. Allow the pasties to cool for 5-10 minutes before eating as the centres will be very hot.