How To Cook Traditional Cornish Pasty

Name: How To Cook Traditional Cornish Pasty
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4

20 mins
50 mins
easy
4

Recipe by

Jeff Baker

Ingredients

Ingredients For the Pastry
400g plain flour
pinch of salt
100g unsalted butter
100g lard or suet
ice cold water to bind
Ingredients For the Filling
300g small diced steak strips, skirt or rump steak
150g diced potato
150g diced potato
150g diced swede
100g finely chopped onion
Salt, to taste
Freshly ground black pepper, to taste
1 large egg, lightly beaten

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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

Sift the flour into a large bowl then add the salt, butter & lard.
Gently rub the fats into the flour until the mix resembles fine breadcrumbs.
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.
Wrap in cling film & chill minimum of 30 minutes or up to 2 days.

Preheat the oven to 200°C or 180°C fan assisted (gas 5).
Mix together the filling ingredients & season generously with salt & lots of black pepper.
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.
Divide the filling into 4 then place along the centre of each round, leaving the edges clear for folding.
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.
Lift onto a non-stick baking tray and brush with the remaining egg to glaze.
Bake for 50 mins or until golden & thoroughly cooked.