Ingredients

For the pastry:
• 250g butter
• 300ml hot water
• 500g plain flour, plus extra for dusting
• 1 tablespoon sea salt
• 1 large egg, preferably free-range or organic, beaten
• a handful of medium ground cornmeal or polenta

For the filling:
• 1 red onion, peeled and finely chopped
• olive oil
• 4 skinless, boneless chicken thighs, preferably free-range or organic, cut into 2cm dice
• ½ a small butternut squash (approx• 250g), peeled and cut into 1cm chunks
• 1 carrot, peeled and roughly chopped
• 1 medium potato, peeled and cut into 1cm chunks
• 6 sprigs fresh sage or thyme, leaves picked and chopped
• nutmeg
• sea salt and freshly ground black pepper
• 300ml chicken stock, preferably organic
• 2 tablespoons Worcestershire sauce
• 1 tablespoon plain flour

Description

Marcy Tatarka, An Absolutely Lovely Cook I Met In Wyoming, Was Full Of All Sorts Of Local Food Knowledge. She Told Me That People In This Part Of America Are Really Into Their Pasties! Turns Out That In The 1920s And 30s, Miners From Cornwall Came Over To

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