Cornish pasties
Homemade pasties the traditional way: chopped beef skirt, potato, swede and onion, seasoned well and baked raw inside crimped shortcrust so the juices make their own gravy.
Ingredients
- 500 g Plain flour
- 250 g Butter, cold, diced
- 3 g Salt
- 1 Eggs, beaten, to glaze
- 450 g Beef skirt, trimmed and cut into small pieces
- 350 g Potatoes, peeled and thinly sliced
- 200 g Swede, peeled and thinly sliced
- 1 Onions, finely chopped
- 4 g Salt
- 3 g Black pepper
- 20 g Butter, in small knobs
- 415 g Baked beans
Method
- Rub the butter into the flour and salt with your fingertips until it looks like breadcrumbs. Add about 150ml cold water, a little at a time, and bring it into a smooth dough.
- Wrap the dough and chill it so it's easier to roll and doesn't shrink in the oven.
- Keep the beef, potato, swede and onion in separate piles. Cut everything small and thin so it cooks through inside the pastry.
- Heat the oven to 200°C (180°C fan). Cut the pastry into 6, roll each piece into a circle about 20cm across. Layer swede, potato, onion and beef down the middle of each, seasoning every layer well, and top with a knob of butter.
- Brush the edge with egg, bring the pastry up over the filling and press it together along the top or side. Crimp the edge by folding it over itself all the way along. Brush with egg and cut a small slit in each.
- Bake on a lined tray for 20 minutes to set the pastry.
- Turn the oven down to 170°C (150°C fan) and bake for another 35 minutes until golden and the filling is tender when you poke a skewer through the slit.
- Rest the pasties for 5 minutes while you warm the beans, then serve.