Puff Pastry (44%) (Wheat flour (Calcium, Iron, Niacin, Thiamin), Margarine (Palm Oil, Rapeseed Oil, Water, Salt, Emulsifier(E471)),
Beef Skirt (19%), Swede (13%), Water (9%), West Country Seasoning (Potato, Wheat Flour,(Wheat Flour, Calcium Carbonate, Iron, Thiamin), Dried Onion, Dried Potato, Salt, Dried Carrot, Yeast Extract, Spice( Black Pepper), Onion Powder, Rapeseed Oil, Dextrose, Sugar), Cornish seasoning (Dries Potato, Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Nicin, Thaimin), Salt, Raising Agent (E503), Dried Onion, Salt, Dried Carrot, Rapeseed Oil, Wheat Flour(Wheat Flour, Calcium Carbonate, Nicin, Thaimin), Starch, Yeast Powder, Stabiliser (E4521, E42), Flavourings, Flavour Enhancer (E621), Dextrose), Beef Stock (Water, Beef, Tomato, Onion, Leek, Carrot, Rapeseed Oil (Rapeseed, Anti-Foaming Agent (E900)), Garlic).

Preheat the oven to 220°C (fan 200°C/gas mark 7), and place the raw pasty on greaseproof paper on a baking tray. Whisk an egg to create a wash, then brush it over the pasty until all the pastry is covered. Put the pasty in the hot oven and cook for 10 minutes, then lower the oven temperature to 180°C (fan 160°C/gas mark 4) and cook for 45 minutes more, until golden. The inside of the pasty should be piping hot and cooked medium/well; this may produce a few red areas on the steak, this is normal.