The crust needs a little tang, but the orange juice doesn’t just provide that, it helps give it a stretchy consistency while rolling, but it still bakes up flaky, with a perfect amount of chewiness. You’ll likely encounter debates on what “proper” Cornish pasty filling should include…these days there are many varieties, and you can certainly try fillings that suit your tastes. I found that the absolute “traditional” ingredients listed here are delicious, even though I don’t usually like turnips. They provide a nice bite without being overpowering.

Ingredients

1. Combine the flour and salt in the bowl of a stand mixer or a large bowl. Add in butter and combine until it forms a crumbly mixture. Slowly add in the orange juice and mix just until combined. Pat into a disc and wrap in plastic; refrigerate at least 6 hours or overnight.
   .
2. When ready to assemble, preheat the oven to 350. Divide the dough into 8 equal sections and roll out on lightly floured surface into circle.
   .
3. Combine the meat and vegetables in a bowl, stirring to evenly distribute the ingredients. Place a scoop of the mixture into the center of the dough round. Add a few dabs of butter. Fold the pastry dough over and crimp the edges to seal. Arrange on greased or parchment-paper-lined baking sheets.
   .
4. Whisk an egg with a tablespoon of water and brush over the pasties for a glaze. Bake 30-45 minutes, until golden brown.