Cornish pasties

Cornish pasties

By
From
Great Pub Food
Makes
6
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient
300g beef skirt steak, cut into 1 cm cubes
1 onion, cut into 1 cm cubes
1 swede, cut into 1 cm cubes
1 see method for ingredients, cut into 1 cm cubes
sea salt and freshly ground black pepper
1 large egg, lightly beaten, for glazing

Pastry

Quantity Ingredient
75g lard, diced and chilled in the freezer, shortening or butter
75g butter, diced and chilled in the freezer
300g plain flour

Method

  1. To make the pastry, combine the lard, butter and flour in a food processor and pulse, until the mixture resembles fine crumbs. Gradually add 1/3 cup chilled water, pulsing to incorporate, to form a dough. Turn out onto a clean work surface, gently knead and shape into a disc. Do not overwork. Wrap in plastic wrap and refrigerate for 30 minutes.
  2. Preheat the oven to 200°C.Lightly grease a large baking tray.
  3. Cut the pastry into 6 equal portions and roll out, one at a time, between two sheets of baking paper, to approximately 3 mm thick. Cut an 18 cm circle out of each pastry disc, approximately the size of a bread and butter plate.
  4. Combine the beef, onion, swede and potato in a medium-sized bowl and season with salt and pepper. Spoon the filling, dividing it evenly, into the centre of the discs. Moisten the edge with water and bring together to meet in the middle to enclose the filling. Pinch with your flngers to seal.
  5. Place the pasties on the prepared tray, the crimped edges facing up. Prick the pastry with a fork, to allow the steam to escape when cooking, and brush with egg. Bake for 40–45 minutes, or until they are golden-brown.
Tags:
Great
Pub
Food
Rachael
Lane
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