Cornish Recipes - Cornish Pasty

 

Ingredients:

225 g plain flour

115 g fat (mixture of lard and butter)

A pinch of salt

225g Steak cut into small cubes

2 or 3 Large Potatoes

1 Swede

1 Onion

Salt and pepper

Method:

1. Preheat the oven to 195C

2. Sift the flour with the sal and then rub in the fat. Mix to a thick consistency with a little water. Leave to rest for half an hour.

3. Roll out half the pastry into a circurla shape about 5 mm thick.

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

5. Slice the turnip thinly over the potato, then spread the beef on top.

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

7. Dampen the edge of the circle of pastry with water to help seal it. Bring together the edges to make a parcel with the filling in the center.

8. There should be a neat pastry parcel. If you do get any holes, 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 cms. to make a neat pattern along the edge.

9. Make a small slit on top of the pastys to let the steam out and brush the top with a little milk, and put it on a greased baking tray.

10. Bake for about an hour till the filling is throughly cooked and the pastry is golden..

 

 

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