Stephanie’s Cornish Pasty Recipe

In the February episode of Your Morning Highlight we discussed Cornish pasties after Stephanie set to work making a batch during the previous weekend. For anyone who would like to make these the recipe is below 😋

Pies and pasties are a great way of making your food, especially meat, go further. Bulk out the recipe with filling root veggies to allow you to make more pasties that can then be frozen for a later date!

Ingredients.
For the Pastry.
125 g diced butter chilled
125 g lard chilled
500 g of plain flour
One egg for glazing pastry

For the Filling.
350 g beef skirt finally chopped
1 large onion finely chopped
2 medium potatoes peeled thinly sliced chopped
1/4 of Swede peeled finely diced
Salt and pepper for seasoning

Method

To make the pastry rub the butter and lard into the flour with a pinch of salt using your fingertips. Blend in 6 tablespoons of cold water to make a firm dough. Divide into four and chill for 20 minutes.
Heat the oven to 220° C in gas mark 7.

Mix together the filling ingredients with a teaspoon of salt and pepper, rollout each piece of dough on a lightly floured surface until large enough to make around about 23 to 25 cm across use the plate to trim it to shape. Place a quarter of the filling along the centre of each round leaving enough to close the pasty. Brush the pastry all the way round the edge. Draw up the sides so that they meet on top and pinch them together to seal. Lift onto a nonstick baking tray and use the remaining egg to glaze

Bake for 10 minutes and lower the oven temperature to 180° C in gas mark four and cook for a further 45 minutes until golden brown perfect served warm.