Mix the Dry Ingredients: Combine the flour and salt in a bowl.

Add the Butter: Dice up the cold butter and place into the flour mixture. Use a pastry cutter* to cut the butter into the flour until the pieces of butter are dispersed well and are no bigger than the size of a pea.

Incorporate the Sourdough Discard: Pour in the sourdough discard. Use the pastry cutter or a plastic rounded dough scraper to mix the sourdough discard into the flour mixture until well incorporated.

Form the Dough: Gradually add cold water and mix until a dough forms. Use a rounded plastic dough scraper or your hands (don't over handle the dough since you want to keep the butter from melting). Wrap the dough in plastic or place in a clean bowl covered with plastic or cambro container and refrigerate for at least 30 minutes.

Optional Ferment: For more flavor and better digestibility, leave the dough in the fridge for 3 to 12 hours.**

Divide Dough: For making Cornish inspired pasties with this dough, divide it into six equally sized pieces (about 150 grams each if you have a scale).

Preheat the Oven: Preheat the oven to 350°F (177°C)

Roll the Dough: Roll out each ball of pastry dough into a thin circle that is about 10 inches in diameter. Use a dusting of flour on the rolling pin and on the work surface to make sure the dough doesn't stick. Flip it over between every few rolls to make sure it is not sticking to the table and maintains a coating of flour.

Fill the Pasties: Portion out the filling ingredients evenly into the center of each circle. Make sure the ingredients are intermixed evenly for the best mixing of flavors.

Add butter and seasoning: Add one tablespoon of salted butter over the filling ingredients. Then sprinkle on a generous amount of sea salt and black pepper* (some freshly cracked pepper is a great touch!)

Seal the Edges: Fold the pastry over and press the edges together to seal. For a more finished look, you can make a crimped edge by pressing with the tines of a fork or create a folded pattern over the seam.

Transfer to a Baking Sheet: Once the filling is securely sealed in the pastry, place it onto the baking sheet (I recommend lining the baking sheet with a sheet of parchment for a cleaner bake). You could probably fit three of the Cornish pasties on the baking sheet.

Egg Wash: Whisk the egg and small amount of water together. Use a pastry brush to generously brush on the egg wash over the entire surface of the hand pie and the sealed edge.

Bake the Pasties: Bake at 350°F (177°C) for 45-55 minutes, until the crust is golden brown and crisp.

Cool for 10-20 minutes before enjoying. Cutting them in half after baking will help them cool more quickly.