Cornish Pasties

Name: Cornish Pasties
Yield: 6-8 Pasties
Cuisine: British
Ingredients: For the pastry; 500 g strong white flour; 120 g lard or white shortening; 125 g butter; 1 tsp salt; 175 ml cold water; For the filling; 450 g beef skirt, diced; 350 g potato diced; 200 g swede diced; 150 g onion sliced; to taste Salt and pepper; Egg beaten for glaze

Vic Gardner @Vic_Gardner_1960

West Drayton

Something I used to make when we lived in Plymouth. This version gives you a crusty pasty.

Vic Gardner @Vic_Gardner_1960

West Drayton

Something I used to make when we lived in Plymouth. This version gives you a crusty pasty.

Saved

Ingredients

6-8 Pasties

For the pastry
500 gstrong white flour
120 glard or white shortening
125 gbutter
1 tspsalt
175 mlcold water
For the filling
450 gbeef skirt, diced
350 gpotato diced
200 gswede diced
150 gonion sliced
to tasteSalt and pepper
Egg beaten for glaze

Saved

Steps

1

Add flour, lard, butter and salt. Rub in the butter and lard until the mixture is like breadcrumbs.
2

Add the cold water and mix into a dough. Knead until the dough is elastic.
3

Wrap dough in cling film and place a fridge for 3 hours. This is important to allow the dough to firm up so that it can be rolled.
4

To a small amount of flour add the salt and pepper. Toss the beef in the flour, salt and pepper mix. This helps retain the juices from the meat.
5

Dice the potato, swede an onion. And mix together.
6

Split the dough into portions. Rollout a portion and cut into a circle approximately 20cm in diameter. A side plate is ideal for this.
7

Lay a portion of vegetables onto the pastry and cover with a portion of beef.
8

Moistened the lower half edge of the pastry and fold the top half down, pressing the edges together.
9

Do not be tempted to over fill the pasty. If you do so you will not have the pastry available to crimp properly. I did it with the first one. it always takes me one to workout how much filling to use.
10

Crimp the edge.
11

Place into a greased tray. Wash with the mixed egg.
12

You may want to use a sharp knife to make small vent hole in the middle of the pasties. This will stop any juices spilling out.
13

Cook in an oven at gas 4/180c/160c fan for 50 minutes until golden brown.
14

Enjoy hot or cold.