Just don't forget to re-name them when their done!
CORNISH PASTY
The Cornish pasty is known and loved throughout Great Britain and Ireland and so simple and easy to make.
The pasty started life as lunch for Cornish tin miners, who with their hands often dirty from work, this hearty pasty could be held by the thick pastry crust without ruining the filling.
Here’s two Cornish pasty recipes to try.
RECIPE ONE
Serves 2 or 4
500g rump, chuck or skirt steak
125 -150g onion, chopped
90g turnip or swede, chopped
250g potato, peeled and thinly sliced
Salt, pepper and a good pinch of thyme
1. Make a firm pastry and roll out two dinner plate circles or four side plate circles. Leave to chill while you make the filling.
2. Cut the skin and gristle from the meat and chop it up.
3. Season with salt and pepper and then layer the filling ingredients to one side of the pastry circles. Or mix them together.
4. Brush edges with egg, flip over the pastry to form a half-moon shape, and twist the
edges to give a rope effect. Brush over with egg and make two small holes at the top
for steam to escape.
5. Bake at 200ºC for 20 minutes then lower the heat to 180ºC for a further 40 minutes.
Protect the pastry with butter papers if they brown too quickly.
RECIPE TWO
For the filling:
200g swede, peeled and roughly cut into 1½cm pieces
1 large baking potato, peeled and cut into 1½cm pieces
Salt and freshly ground black pepper
2 tablespoons vegetable oil
2 onions, finely chopped
500g rump or rib steak, trimmed of fat and chopped into 5mm pieces
250ml beef stock
1 tablespoon Worcestershire sauce
For the pastry:
500g plain flour
2 teaspoons salt
125g butter, chilled and cut into small pieces
125g lard, chilled and cut into small pieces
A little milk, to mix
1 egg, beaten, to seal and glaze
Method:
1. To make the filling: heat half the oil in a frying pan and gently fry for 2-3 minutes until
soft. Remove from the pan and put to one side. Heat the pan over a high heat, add
the rest of the oil, season and add the meat. Cook over a high heat for 3-4 minutes,
turning until evenly browned. Remove the meat from the pan and add to the onions.
2. Add the stock to the pan together with the Worcestershire sauce, and boil rapidly until
you have only 2-3 tablespoons of liquid left. Add the meat and onions back to the
pan and simmer until the sauce has reduced until it is just coating the meat.
3. While the sauce is reducing, cook the potatoes and swede in separate pans of salted
boiling water until just tender. Drain and mix into the meat.
4. To make the pastry: mix the flour and salt together, then rub the butter and lard into
the flour with your fingers or mix it in a food processor until it has the texture of fine
breadcrumbs. Mix in some milk a tablespoon or two at a time or until a smooth rollable
dough forms that leaves the sides of the bowl clean.
5. Roll out the pastry on a lightly floured board to a thickness of about 3mm and using
a plate or bowl as a template, cut out 6 circles about 18cm in diameter. Spoon
the filling evenly in the centre of 6 discs of pastry. Brush around the edges with the
beaten egg and bring the edges of the pastry up around the filling. Crimp the edges
together with your fingers, or roll the edges back then crimp them. Brush the tops with
the remaining egg mixture and cut a small slit in the top for steam to escape. Chill for
about 30 minutes.
6. Pre-heat the oven to 200ºC. Bake the pasties for 20 minutes, then turn the oven down
to 180ºC and cook them for another 20 minutes or so until golden brown. If the pasties
are browning too fast, cover them with foil or greaseproof paper (if they are going to
be reheated, finish cooking them while they are still quite pale brown).
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