Cornish Pasties

Homemade Takeaways

https://www.cutoutandkeep.net/projects/cornish-pasties • Posted by Orion Books

MAKES 4 LARGE PASTIES The Cornish pasty is steeped in centuries of history that all started down the mines of Cornwall and Devon. Its appeal has survived many variations, so much so that it has been given protected status by the EU. Hopefully my version doesn’t contravene international law; one thing is for certain, it makes the perfect snack to be enjoyed hot or cold. PREP TIME: 30 MINS COOKING TIME: 35 MINS

You will need

Plain Flour , for dusting 2 x 500g block Shortcrust Pastry 250 g Rump Steak , chopped into 5mm pieces 250 g Red Potatoes , chopped into 5mm pieces 150 g Swede , peeled and chopped into 5mm pieces 1 Small Onion , chopped into 5mm pieces 1 Egg , beaten, for glazing Salt and Freshly Ground Black Pepper

Project Budget

Time

Difficulty

Description

MAKES 4 LARGE PASTIES The Cornish pasty is steeped in centuries of history that all started down the mines of Cornwall and Devon. Its appeal has survived many variations, so much so that it has been given protected status by the EU. Hopefully my version doesn’t contravene international law; one thing is for certain, it makes the perfect snack to be enjoyed hot or cold. PREP TIME: 30 MINS COOKING TIME: 35 MINS

Instructions

1. Preheat your oven to 180°C/fan 170ºC/350ºF/gas mark 4. Line a baking tray with baking parchment.

2. Lightly dust a clean surface with flour and roll out your pastry to a thickness of about 5mm. Using a small plate as a template cut out four discs, about 20cm in diameter. This may require you to re-roll the pastry.

3. Mix the steak, potatoes, swede and onion in a bowl, season with a generous amount of salt and pepper, and give the ingredients a mix.

4. Make equal piles of the mixture in the centre of each pastry disc, leaving a border of at least 3cm all the way around. Brush the edge of the pastry with a little beaten egg.

5. Draw two sides up over the filling and press together in the middle over the raw filling. Using your fingers, crimp the joined pastry into the classic pasty shape. This is something that will become easier and more precise with practice.

6. Transfer the pasties to the prepared baking tray, glaze with more beaten egg and place in the oven for 35–40 minutes, by which time the pastry will have turned a deep golden colour and the filling will be cooked through. To ensure the meat is fully cooked push a sharp knife into the thickest part of a pasty and leave it for 5 seconds. Touch the tip of the knife and if it’s hot then the meat is fully cooked.

7. Let the pasties stand for 5 minutes before digging in. Alternatively these are delicious served at room temperature for a very filling lunch.