Cornish Pasties HT CD
of The Cornish Pasty
Serves 4 Hot Cold
Main Course Pic Picnic
450g/16oz Shortcrust Pastry
350g/12oz Skirt of Beef Steak cut into small cubes, not minced
1 large Onion, peeled and thinly sliced
Plenty of Salt and Pepper
the oven to 220C, 425F, Gas Mark 7.
2. Peel and slice the potato and Swede
into thin, small pieces about 1cm/½- inch across.
3. Roll out the pastry to about 6mm/¼
inch thickness then using a plate as a template, cut out 4 large circles.
4. Place a thin layer of the
prepared vegetables on one half of each circle, making sure you leave a
2.5cm/1-inch border along the circle edge, then place a layer of beef on top and
season with salt and pepper. Repeat
this layer once being careful not to have too much filling which would cause
the pastry to burst during the cooking process.
5. Fold the other half of pastry circle over the filling and squeeze the edges firmly
together. Starting at the right side using first finger and thumb turn the edges
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 45-50 minutes. Serve
hot or cold with salad.
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