The end is in sight!

Here's a photo of the veggie filling :

You know how I like to mess about and hopefully make – in this case a pasty – a bit different. I've added a mornay sauce to the veggies, a stiff mornay sauce, you don't want it leaking through your pastry.

If you're interested, here's the recipe :

Mornay Sauce

20g unsalted butter

20g plain flour

300ml of milk – I use semi skimmed

75g mature Cheddar cheese

(or a combination of Cheddar and gruyere)

salt and black pepper

¼ tsp Dijon mustard - optional

Melt the butter in a pan and stir in the flour. Cook gently for a minute, stirring – make sure you don't brown the mixture. Gradually add the milk whisking constantly and eventually bring to the boil, whisking until it's smooth and thick. Lower the heat and simmer for 2 minutes, then add the cheese, mustard and season. I'd taste before you add salt – there's salt in the cheese – adjust accordingly.

This recipe will give you 420g of sauce – add 2 heaped tablespoons to your veggies and fold through. Cover and fridge until required. You'll have 280g of sauce left – the world is your Cornish pasty – serve extra sauce warmed in a jug on the side or freeze it – ready to use with another dish on another day! A fish pie gets my vote.

Back to the pasty

Flour your pastry board. Cut your pastry into four equal pieces. Roll out one into a circle, flip your pastry and turn it as you go, re-flour if you need to. You want a circle of 8-9” (21-23cms). If you're not good at rolling pastry measure the diameter of either a bowl or a plate to the size given and use, upturned, to get a perfect circle.

Step by step pastry photos next.