Cornish Pasty
Cornish Pasty
Author: Alan Brand
Recipe type: Basic
Cuisine: English
Prep time:
Cook time:
Total time:
The perfect portable meal.
Ingredients
Shortcrust Pastry
- 12 oz plain flour
- ¼ teaspoon sea salt, ground
- 6 oz lard
- Water
Glaze
- Beaten egg
Filling
- 12 oz top round steak
- 5 oz roughly chopped onion
- 3 oz roughly chopped turnip
- 8 oz thinly sliced potato
- 1 tablespoon Worcestershire sauce
- Salt, pepper to taste
- Pinch of thyme
Instructions
Shortcrust Pastry
- Place the flour, lard and salt into a large clean bowl
- Rub the lard into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm
- Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry.
- Cover the dough and refrigerate for 30 minutes.
Filling
- Chop the meat into bite size chunks
- Mix the meat with the vegetables and seasoning
Assembly and Cooking
- Pre-heat the oven to 400°
- Roll out the pastry and cut it into two large dinner-plate sized circles
- Divide the steak mixture between the two, putting it down the middle
- Brush the rim of the pastry with beaten egg
- Bring up the sides of the pastry and pinch them together to form a scalloped ridge right over the top of the pasty
- Make two holes on the top to allow steam to escape
- Place the pasties on a baking sheet and brush them over with beaten egg
- Bake at 400° for 20 minutes, then lower the heat to 350° for another 40 minutes.
Notes
Serve hot or cold.
This will feed two hungry people - you may want to modify the construction process to make three pasties.
Based on a recipe in "English Food" by Jane Grigson, Penguin Books, 1983
This will feed two hungry people - you may want to modify the construction process to make three pasties.
Based on a recipe in "English Food" by Jane Grigson, Penguin Books, 1983