o In a food processor, pulse the flour and butter until coarse crumbs form. (Alternatively, use a pastry cutter and work the butter into the flour.)

o Add salt and dribble in ice-cold water gradually, pulsing until the dough just comes together. Avoid overworking.

o Form the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes.

o Dice the chuck steak, swede, and potatoes to similar sizes. Finely chop the onion.

o Sauté the onion until softened in a pan.

o Add the beef and brown it on all sides.

o Stir in the swede and potatoes, and pour in enough water to just cover the vegetables.

o Season with pepper and simmer until everything is tender. Drain any excess liquid and let the filling cool slightly.

o Preheat oven to 200°C (400°F).

o Roll out the chilled dough on a floured surface to a thin circle (about 3mm thick).

o Place a spoonful of cooled filling in the center of the dough circle.

o Brush the edges with the egg yolk mixed with milk.

o Fold the dough over the filling and crimp the edges with your fingers or a fork to seal.

o Repeat with remaining dough and filling.

o Brush the pasties with the remaining egg wash and sprinkle with salt.

o Bake on a lined baking sheet for 40-45 minutes, or until golden brown.

o Let cool slightly before serving.