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Cornish pasties |
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| Make the pastry dough | |
300g plain flour Pinch of salt |
Sift the flour into a large bowl |
150g cold butter, margarine, lard, cookeen or a combination of either |
Cut the fat into small pieces and add to the flour, rub into the flour to resemble fine breadcrumbs. |
Cold water |
Add a tablespoon at a time, until the mixture begins to come together. Bring to a ball, wrap in clingfilm and chill for half an hour. |
| Pre-cook the filling | |
1 tbsp olive oil |
Heat the oil in a saucepan |
350g rump steak cut into small cubes |
Sear the beef on all sides, then remove from the pan and set aside. |
1 onion finely chopped |
Saute the onions for 5 minutes until soft. |
1 medium potato, finely chopped 1 medium carrot, finely chopped 175g swede or turnip, finely chopped 1 tbsp worcester sauce 1 tsp mixed dried herbs Salt and ground white pepper |
Stir well, cover with a lid and cook gently until the vegetables are just tender, about 10 mins. Add a little water if the mixture gets too dry |
Seared beef from above |
Add the beef back to the pan, stir well and remove the pan from the heat and allow to cool. |
| Assemble the pasties | |
Above pastry divided into four pieces |
Roll out the pastry on a floured surface to 3 mm thick, and cut out to 8 inch circles around a small saucer or plate. |
Above filling |
Pile the filling in the centre of each pastry circle |
1 beaten egg in a small bowl |
Brush the pastry rims with the beaten egg, bring up the pastry from either side to meet in the middle, then pinch the edges to seal. |
| Bake the pasties in the oven | |
Above pasties |
Lay pasties on a non stick baking tray and brush with the beaten egg. Make 3 small slits in each pastie to allow the steam to escape during baking. Bake in the oven at 200° C for 20 minutes or until crisp and golden brown |