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Traditional Cornish Pasties    HT  CD  MC PIC  English  80mins

Serves 4     Hot   Cold    Beef   Main Course  Picnic   England  British  Europe

Ingredients
450g/16oz Rough Puff or Flaky Pastry
350g/12oz Skirt of Beef Steak cut into small cubes, not minced

2 large Potatoes
½  Swede
1 large Onion, peeled and chopped
Plenty of Salt and Pepper

Instructions

1.  Preheat the oven to 220C, 425F, Gas Mark 7.

2. Peel and slice the potato and Swede into thin, small pieces about 1cm/1/2 inch across.

3. Roll out the pastry to about 6mm/1/4 inch thickness then using a small plate cut out 4 circles.

4. Place a thin layer of the prepared vegetables on one half of each circle, then a layer of beef. Repeat this layering once being careful not to have too much filling which would cause the pastry to burst during the cooking process.

5. Season well with salt and pepper then fold the other half of pastry over the filling and squeeze the edges firmly together. Starting at the right side using first finger and thumb turn the edge over to form a crimp. Repeat this process all along the edge. Brush the pasty with beaten egg. Repeat with the remaining pasties.

6. Place the pasties on a baking tray and bake for about 20 minutes then reduce temperature to 170C, 325F, Gas Mark 3 and bake for a further 40 minutes.  Serve hot or cold with salad.  

More Beef Recipes  |  Beef Cuts  |  General Beef/Veal Preparations  |  More English Recipes

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