Cornish pasties
Sturdy shortcrust folded around raw beef skirt, potato, swede and onion, crimped along the side and baked until the filling steams tender.
Method
- 1
Rub the lard and butter into the flour and salt until the mixture looks like crumbs with a few pea-sized lumps.
- 2
Add the water a little at a time and mix to a firm dough, then knead briefly until smooth and slightly elastic.
- 3
Wrap the dough and chill.
- 4
Heat the oven to 200°C and line 2 baking trays with baking paper.
- 5
Divide the dough into 6 pieces and roll each into a round about 20 cm across and 4 mm thick, using a plate as a guide.
- 6
On one half of each round, layer some potato, swede and onion, season, add the beef and season well, then finish with the rest of the vegetables and a piece of butter.
- 7
Brush the edge of the pastry with egg, fold it over the filling into a half moon and press the edges together.
- 8
Crimp the curved edge by folding and twisting it over itself all the way along to make a rope-like seal.
- 9
Lift onto the trays, brush with egg and cut a small slit in the top of each.
- 10
Bake until the pastry starts to colour.
- 11
Lower the oven to 165°C and bake until deep golden and a skewer slides easily through the filling.
- 12
Cool on a wire rack before eating, as the filling stays very hot.
Notes
- Everything goes in raw. The beef and vegetables steam inside the pastry and make their own peppery gravy.
- In Cornwall swede is often called turnip, so older recipes may list turnip for the same vegetable.
- Strong flour and a short knead make a pastry sturdy enough to hold in the hand without breaking.
Equipment
Large mixing bowl, Rolling pin, 2 baking trays, Baking paper, Pastry brush, Wire rack