Cornish Pasty Recipe
6 people
00h 25
00h 40This classic Cornish pasty recipe has beautifully buttery pastry filled with beef, potatoes and swede.
Makes 6 large pasties.
Ingredients and Method
Ingredients
- For the pastry:
- 675g strong plain flour
- Pinch of salt
- 150g lard, chilled in the freezer
- 150g butter, chilled in the freezer
- egg, beaten to glaze
- For the filling:
- 2 onions, finely chopped
- 1 tbsp vegetable oil
- 375g beef skirt, roughly chopped into cubes
- 340g potatoes, peeled and diced
- 240g swede, peeled and diced
- Salt and pepper
Method
- For the pastry, sift the flour and salt into a bowl, then grate in the lard and butter straight from the freezer.
- Gently mix through the flour and stir in enough cold water to bring the mixture together to make a firm dough.
- Knead briefly and form into a smooth ball. Wrap in cling film and chill in the fridge for 20 minutes.
- Preheat the oven to 180°C / 350°F / Gas 4.
- For the filling, combine the beef with the potatoes, swede, onion, vegetable oil, a little salt and black pepper.
- Cut the pastry into 6 even sized pieces. Roll out each piece until it is large enough to cut out a 20cm circle.
- Divide the beef and vegetable mixture between the 6 pastry circles, piling it along the middle of the pastry.
- Brush the rim of the pastry with the beaten egg. Bring up the pastry from either side to meet in the middle and pinch together to make a scalloped edge down the centre.
- Make 2 slits with a sharp knife so that steam can escape through the pastry during cooking.
- Place on a baking sheet and brush with beaten egg. Bake for 35 – 40 minutes until the pastry is golden.
- The pasties are delicious served hot, straight from the oven.
