Traditional Cornish Pasties

Ingredients for Shortcrust pastry

220g / ½ lb either lard, margarine or butter or a combination

450g / 1lb plain flour

Pinch of salt

Cold water to mix

Ingredients for filling

Ingredients can be varied dependent on personal taste.

340g / ¾ lb diced beef

Small onion

Raw potato

Raw swede

Salt and pepper

Large knob of butter

1 egg

Beaten

Method for Shortcrust pastry

Break the fat into cubes and rub into the flour. Add salt and then add the water gradually until it forms a ball without being sticky and then chill.

Method for filling

Cut the steak, potato and swede into small cubes. Chop the onion finely.

Dust the work surface with flour and rollout the pastry to approx. 1/4” / 1/2cmthickness. Select the large pasty mould and push down on the pastry with the fluted side up to cut the correct pastry size. Sprinkle the fluted side of the mould with a little flour and place the cut out pastry on the top.

Place a tablespoon of vegetables on top of the pastry, followed by a tablespoon layer of beef and repeat. Do not overfill as this will burst the pastry.

Add a little salt and pepper and a knob of butter on top of the mixture and finally add a sprinkle of flour over the top. Brush the pastry edges with some of the beaten egg and fold the mould over, holding for 5 seconds to ensure the edges are sealed. Remove the pasty from the mould and brush with the remaining beaten egg. Cut a one inch slit in the centre of the pasty to allow steam to escape. Repeat to make four pasties.

Bake in a hot oven at 220°C / 428°F degrees for approx. 20 minutes and then reduce the temperature to 160°C / 320°F and cook for a further 40 minutes until brown.

Products Used