The Cornish Pasty

Name: The Cornish Pasty
Prep time: 35 min
Cook time: 60 min
Total time: 95 min
Yield: 2
Cuisine: British
Ingredients: 225 g plain flour; 115 g fat (mixture of lard & butter); 2 pinchs of salt and pepper; 225g steak cut into small cubes; 2 or 3 large potatoes; 1 onion, peeled and chopped; 1 piece turnip or swede

Over a year ago 10,894 views

Prep: 35 mins

Cook: 60 mins

Serves: 2

British Main Course

Ingredients

225 g plain flour
115 g fat (mixture of lard & butter)
2 pinchs of salt and pepper
225g steak cut into small cubes
2 or 3 large potatoes
1 onion, peeled and chopped
1 piece turnip or swede

Accompaniment

Description

The Pasty began as the working lunch for the tin miners to take underground with them. I used to make with my mum on a Sunday morning and it was good fun.

Method

1
1. Sift the flour together with the salt, rub in the fat and mix together until you achieve a pliable consistency with some water, leave to rest for half an hour.

2. Roll out half the pastry into a round circle about 5mm thick (quarter of an inch)

3. Peel and slice the potatoes thinly onto the centre of the round to form a base for the rest of the filling

4. Slice the turnip thinly over the potato, then place the beef on top.

5. Add a little onion, season with salt and pepper

6. Dampen the edge of the circle of pastry with water to help seal it, bring together the edges make a parcel with the filling in the centre.

8 Put the pastry on a piece of buttered paper, make a small slit on the top to let the steam out and

9. Now brush the top with a little milk, and put it on a greased baking tray.

9. Bake in a pre-heated oven at 200C (gas mark 6) for 30 minutes, reduce the heat to 190C (gas mark 5) and cook for another 30 minutes.

Chef's Tips

There should be a neat pastry parcel. If you do get any holes, then patch them with a little extra pastry. You can make the pastry neater by crimping the edges. Fold over the edge to make it slightly thicker, then squeeze tightly every 2 cm to make a neat pattern along the edge.

You can make the pasty as a starter, by making it smaller.

Use a saucer as a template to get the right sized circle of dough.