Cornish Pasty
| Serves: | 4 |
|---|---|
| Preparation time: | 30 Mins |
| Cooking time: | 40 Mins |
Ingredients
For the Pastry ( This is for Shortcrust):
- One and a half Cups Plain Flour
- Lard or vegetable fat
- Pinch of salt
- Water
For the pasty filling:
- Chuck steak or skirt
- Two Large potatoes
- Half a large swede (turnip as second best)
- One large onion
- Salt and pepper to taste
- Water
Method
The Pastry
- Place flour and salt in a bowl, rub in the fat, until the mixture is so fine that it falls through the fingers.
- Tip mixture onto a lightly floured table top. With your index finger make a well in the centre of the mixture. Add water a little at a time until it forms a pliable but stiff dough.
The Cornish Pasty Filling
- Finely Chop the steak. Dice the potato, swede and onion. You may prefer to slice them. Add seasoning. Mix all in a bowl or to be really authentic use your kitchen table top.
- Using a floured table top roll out half the dough to a circle the size of a plate. Make a mound of the filling in the centre of the dough. Dampen round the edge of the dough with either water, or milk. Fold over the dough, to make a half moon shape, crimping the edges. Make a slit to let out Steam. Brush with beaten egg to Glaze.
- Cooking your Cornish Pasty Place on lightly greased metal Baking tray in the middle of a preheated oven, for around 40 minutes at 450°F . The pasty is cooked when their undersides turn Brown and crisp.
Comments