Place the flour, salt, and butter into a large bowl. Using your fingertips, rub the butter into the flour and salt until the mixture resembles fine breadcrumbs. Work as quickly as possible to prevent the dough from becoming warm.

Add 2 tablespoons of cold water to the mixture and, using a cold knife, stir until the dough binds together. Add more cold water, 1 teaspoon at a time, if the mixture is too dry. Wrap the dough in plastic wrap and chill for a minimum of 15 minutes or up to 30 minutes.

Gather the ingredients. Heat the oven to 425 F (220 C/Gas Mark 7).

Divide the pastry into four equal pieces and roll each piece into rounds the size of a tea plate.

Place the steak, potato, turnip (optional), and onion into a large mixing bowl and mix. Season well with salt and pepper.

Divide the meat mixture evenly among each pastry circle and place it to one side. Brush the edges with beaten egg. Fold the circle in half over the filling so the two edges meet. Crimp the two edges together to create a tight seal. Brush each pasty all over with the remaining beaten egg.

Place the pasties on a greased baking sheet and bake for 45 minutes until golden brown.