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Introduction

The Cornish pasty is a staple throughout the UK with PGI status. A pastry case traditionally filled with diced beef, the skirt is a favourite though diced rump & other cuts can be used, potato, swede ( turnip to northerners), onion, salt & black pepper, nothing else.

Method

method for the pastry

  1. Sift the flour into a large bowl then add the salt, butter & lard.
  2. Gently rub the fats into the flour until the mix resembles fine breadcrumbs.
  3. Add the water a little at a time mixing together to create a dough, adding too much water or overworking will make the pastry tough.
  4. Wrap in cling film & chill minimum of 30 minutes or up to 2 days.

method to wrap & cook

  1. Preheat the oven to 200°C or 180°C fan assisted (gas 5).
  2. Mix together the filling ingredients & season generously with salt & lots of black pepper.
  3. Divide the pastry into 4 then roll out each piece of dough on a lightly floured surface until large enough to make a round about 24cm diameter.
  4. Divide the filling into 4 then place along the centre of each round, leaving the edges clear for folding.
  5. Brush the pastry around the edge with beaten egg, carefully fold the pastry over to create a half moon then pinch them together to seal.
  6. Lift onto a non-stick baking tray and brush with the remaining egg to glaze.
  7. Bake for 50 mins or until golden & thoroughly cooked.

to serve

Eat warm as a hearty hand-held treat, alongside our F&Co brown sauce or pickles.