Traditional Cornish Pasties by Ashley Wayne Owen
1. For the pastry, sift the flour and salt into a bowl. Cut the butter or margarine into small pieces and add to the flour. Using your hands, rub the fat into the flour until the mixture resembles fine breadcrumbs.
2. Add a little cold water, a tablespoon at a time, until the mixture begins to come together. Using your hands, bring the dough together into a ball, then wrap in cling film and place into the fridge to chill while you make the filling.
3. For the filling, heat a little oil in a non-stick pan. Place the beef into the pan and sear on all sides, then remove from the pan and set aside.
4. Add the onion to the pan (adding a little extra oil, if necessary) and cook over a medium heat for 5-6 minutes, or until soft.
5. Add the potato, carrot, swede or turnips, Worcestershire sauce and dried herbs. Season well with salt and ground white pepper and stir. Cover with a lid and cook gently for 5-10 minutes, or until the vegetables are just tender. Add a splash of water to the pan if the mixture becomes too dry.
6. Return the beef to the pan and stir well, then remove from the heat and leave to cool.
7. Preheat the oven to 200°C/400°F/Gas Mark 6.
8. On a lightly floured surface, roll out the pastry to approximately 3mm thick. Using an upturned saucer or small plate as a guide, cut out circles about 20cm/8in in diameter.
9. Place spoonfuls of the filling in the centre of each pastry circle. Brush the edges with beaten egg and fold the pastry over the filling to make a half-moon shape. Using your fingers, crimp the edges together to seal.
10. Place the pasties onto a baking sheet and brush with more beaten egg. Transfer to the oven and bake for 15-20 minutes, or until crisp and golden-brown.
11. Serve the pasties warm or cold.
Ingredients
- 300g/10½ oz plain flour, plus extra for dusting
- 1 tsp salt
- 150g/5oz cold Lurpak®
- Cold water, to mix
- Dash of olive oil
- 350g/12oz rump steak, cut into cubes
- 1 onion, finely chopped
- 1 medium potato, peeled and finely chopped
- 1 medium carrot, peeled and finely chopped
- 175g/6oz swede or turnips, peeled and finely chopped
- Dash of Worcestershire sauce
- 2 tbsp water (optional)
- 1 free-range egg, beaten, to glaze
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