Cornish pasties

Name: Cornish pasties
Cuisine: American
Ingredients: 350 grams plain flour; 150 grams either butter or margarine or a mixture of butter or margarine qnd cooking fat or lard; cold water to bind; 450 grams minced beef; 2 medium; 2 medium potatoes; 2 tbsp beef stock; to taste salt and pepper; 1 egg

xhe @cook_3971098

Cornish pasties

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Ingredients

Shortcrust pastry:
350 gramsplain flour
150 gramseither butter or margarine or a mixture of butter or margarine qnd cooking fat or lard
cold water to bind
Filling:
450 gramsminced beef
2medium
2 mediumpotatoes
2 tbspbeef stock
to tastesalt and pepper
Glaze:
1egg

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Steps

1

Sift the flour and salt into a mixing bowl; cut the selected fat into small pieces and drop into the flour.
2

Rub the fat into the flour with the tips of your fingers, lifting the mixture high above the bowl, so it remains cool and does not become over sticky.
3

Stop immediately the mixture looks like fine breadcrumbs.
4

Add the cold water slowly and gradually until you have just enough to bind the mixture together and leave the mixing bowl clean. You can use a knife first at the beginning of the process but you must use your fingertips to judge the consistency of the dough. Knead together very gently then use in the recipe.
5

Make the pastry
6

Roll out pastry and cut into 4 really large rounds.
7

Cut the potatoes and onion into 5mm/ 1/4 inch cubes.
8

Mix minced beef, potatoes, onion, salt, pepper and the stock.
9

Spoon into the center of each pastry round.
10

Dampen the pastry edges, bring together to form the traditional pastry shape, press firmly and flute.
11

Lift on a baking tray.
12

Beat the egg and brush over the pasties.
13

Bake in the center of a hot oven 220°C/425°F for 20 min.
14

Lower the heat to moderate 180°C/350°F for a further 25-30 min.
15

Serve hot or cold