A classic Cornish Pasty recipe from my Cornish friend Annie; these are large pasties, and nothing else is needed on the plate!
450g plain flour
115g chilled butter, cut into small cubes
115g chilled white vegetable fat (such as Trex, or lard)
1/4 teaspoon salt
cold water to mix
350g beef, cut into small slivers, almost shaved but NOT minced (I use rump steak)
2 medium potatoes (peeled and shaved into thin slivers or very small dice)
1/2 large swede (peeled and shaved into thin slivers or very small dice)
1 medium onion (peeled and cut very finely)
salt and black pepper
glaze and seal
1 small egg (beaten )
A classic Cornish Pasty recipe from my Cornish friend Annie; these are large pasties, and nothing else is needed on the plate! Annie used to use rump steak and so that is my suggested cut of beef for these pasties. Don't be shy with the pepper either. Note: If there is any filling left over, just freeze it or make another pasty or pie!
Pre-heat oven to 220 °C/ Gas 7.
Pastry: Place the flour, butter, white vegetable fat and salt into a large clean bowl.
Rub the fats into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
Add the cold water to the mixture and using a knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry,
Wrap the pastry in Clingfilm and chill for 30 minutes.
Divide the pastry into 2 and roll each piece into rounds the size of a tea plate (approx 6 - 7 inches).
Place the onion, potato, swede and meat into a large mixing bowl and mix thoroughly. Season well with salt and pepper, especially with pepper, Annie's pasties were very peppery.
Divide the meat and vegetable mixture between each pastry circle and place to one side of the circle. Brush the edges with a little 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 in a hot oven for about 20 minutes then reduce temperature to 160°C for a further 40 minutes. Smaller pasties need less time. If they are browning too quickly cover loosely with greased paper. Bake until golden brown.
Serve hot or cold.