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The Cornish Pasty

Added on Tue Sep 25 2007

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The Story Behind The Recipe

My mother, sister and myself used to make pasties whilst listening to ''the archers'' radio show on a Sunday morning. There is nothing as lovely as the smell of pasties cooking in the oven. It is a very traditional local meal. Cornwall is renowed Read More

" The Pasty began as the working lunch for the tin miners to take underground with them. I used to make with my mum on a Sunday morning & it was gd fun. "

The Basics

• Dish: Main Course
• cuisine: English
• Serves: 2
• Prep Time: 0hrs 35 mins
• Cooking Time: 1hrs 0 mins

Ingredients

• 3 potatoes
• 225g plain flour
• 115 gm fat
• 225g steak
• 1 piece turnip or swede
• 1 meduim onion
• 2 pinch salt
• 2 pinch pepper

Method

Shortcrust Pastry
225 gm plain flour
115 gm fat (mixture of lard & butter)
pinch of salt

The Filling
225 gm steak cut into small cubes
2 or 3 large potatoes
piece of turnip or swede
onion, peeled and chopped
salt and pepper
The Method

1. Sift the flour with the salt, rub in the fat and mix to a pliable consistency with some water, leave to rest for half an hour.

2. Roll out half the pastry into a round about 5mm thick (quarter of an inch)

3. Peel and slice the potatoes thinly onto the centre of round to form a base for the rest of the filling

4. Slice the turnip thinly over the potato, then spread the beef on top.

5. Add a little onion, season with salt and pepper

6. Dampen the edge of the circle of pastry with water to help seal it, bring together the edges make a parcel with the filling in the centre.

7. There should be a neat pastry parcel. If you do get any holes, then patch them with a little extra pastry. You can make the pastry neater by crimping the edges. Fold over the edge to make it slightly thicker, then squeeze tightly every 2 cms to make a neat pattern along the edge.

8 Put the pastry on a piece of buttered paper, make a small slit on the top to let the steam brush the top with a little milk, and put it on a greased baking tray.

9. Bake in a pre-heated oven at 200C (gas mark 6) for 30 minutes, reduce the heat to 190C (gas mark 5) and cook for another 30 minutes.

10. You can make the pasty as a starter, by making it smaller. Use a saucer as a template to get the size