Cornish Pasty

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Info

Serves: Makes 1 large pasty

Prep time: 1 to 2 hours

Cooking time: 30 minutes to 1 hour

Ingredients

  • #For the pastry:
  • 225g / 1/2lb plain flour, plus extra for dusting
  • 1 tsp baking powder
  • ? tsp salt
  • 60g / 2?oz unsalted butter
  • 1 free-range egg, yolk only
  • 60ml / 2.5fl oz water
  • 1 free-range egg, beaten, for glazing
  • #For the filling:
  • 50g / 2oz swede, finely chopped
  • 150g / 5.5oz potato, peeled and cut into cubes
  • 50g / 2oz onion, finely chopped
  • 100g / 3.5oz rib-eye steak, cut into small pieces
  • 1 tbsp chopped fresh parsley
  • salt and freshly ground black pepper

Cooking Method

  1. For the pastry, pulse the flour, baking powder, salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs.
  2. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all the water.) Roll the dough into a ball, then wrap it in cling film and chill in the fridge for an hour.
  3. Meanwhile, for the filling, bring a pan of salted, boiling water to the boil. Add the chopped swede and potato and cook for 4-5 minutes, until tender, then drain well, refresh in cold water and set aside.
  4. Preheat the oven to 180C/350F/Gas 4.
  5. Roll the chilled pastry out onto a clean, floured work surface. Cut a large disc from the pastry using a dinner plate as a template. Place the onions in a line down the middle of the pastry disc. Spoon the chopped steak on top, then spoon the cooked potato and swede over it. Sprinkle with the chopped parsley and season, to taste, with salt and freshly ground black pepper.
  6. Brush the edge of the pastry disc with some of the beaten egg. Draw the edges of the pastry together and crimp them with your fingers to seal so that the seal sits on top of the filling. Using a knife, make a small hole in the top of the pasty and brush all over with the remaining beaten egg.
  7. Place the pasty onto a baking tray and bake in the oven for 25-30 minutes, or until golden-brown.

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Comments

  • If you shave or slice the turnip/swede and potato, you should not have to boil them beforehand! I use my trusty spud peeler or cheese grater to shave the veg coarsely. Onions are better off sliced m'andsomes! That's 'ow we does do 'em in Penzance anyway.

  • it is a very good recipe it makes my family happy and we love eating them it is about a 4 star recipe

  • That is NOT a cornish pasty!!!!. and they now have a protected status. it should be beef skirt, potato, onion, swede and knob of butter with any light flaky pastry. nothing more than that and salt and pepper and the veg should be sliced not diced.

  • Thank you two...I cooked a lot of food from your recipes and from you two, I know what heaven is...:DD

  • Mel is spot on with the meat. Also the meat goes on top and crimping should be at the side. You can only call the Cornish Pasties if they are made in Cornwall. Veg can be diced from scallop slices. Also most Cornish call Swede a Turnip!

  • Hi I am just 12 and I want to say it is really nice and I love to cook and watch the hairy bikers. I would give it a 4 star

  • i think the critics in cornwall should stop this, we dont stop you calling our yorkshire puddings.
    an excellent recipe the whole family agree.

  • love cooking recipies from these guys i bake all my food from scratch and love to try other peoples ways of cooking food. Do have to say though people need to chill out about how to bake food etc, get a grip, it should always be fun to learn new things there is no right or wrong way.

  • Tried this recipe last weekend and it turned out beautifully. Best pastry ever. Also if you dice your veges small they will cook within the pastry by steaming.
    Off to try your Chilli Beef pie, using polenta, this weekend.

  • yum yum, how could anyone fault this recipe.

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