Cornish Pasty
Though traditionally, Cornish pasties would be filled with meat at one end and fruit at the other, this recipe is savoury only.
Ingredients: ( makes 2 good sized or four smaller )
500 grams shortcrust pastry
250 grams cubed rump steak/beef skirt ( not minced beef or corned beef ! )
125 grams potato
125 grams onion
85 grams swede
(optional) 50 grams carrots
salt & pepper to taste
1 egg beaten ( for glazing pastry)
1 tablespoonful milk ( for sealing edges)
2 tablespoons flour ( for rolling pastry out)
To make the filling:
If not already cubed, cut steak into bite sized chunks. Put in a large bowl.
Dice the peeled potatoes,swede and onions into smaller pieces than the meat.
( if using carrots, some people like to par-boil them for about 10 Min's before chopping and adding to the other vegetables)
Add the seasoning and mix together.
Put some flour on a board and roll the pastry out .
(It should be thin enough that you can cut two tea-plate sized circles of pastry out of it.)
Place half the filling mixture in the centre of each circle.
Brush a little bit of milk round the edge of each circle.
Fold over so you have two filled half moon shaped pasties.
( It's best to crimp the edges well so the filling doesn't fall out and Cornish pasties are traditionally crimped at the side rather than the the top.)
Brush with beaten egg to give a golden glaze and cut a small slit in the top of each pasty to let out some steam ( some people add an extra bit of gravy or stock through this slit before cooking but this is optional.)
Cook in preheated oven 220C 425F gas mark 7 for 15 Min's then turn heat down to 180C 350F gas mark 4 for a further 30 - 35 Min's. ( don' t forget to adjust the temperature if using a fan assisted oven.)
Remove from oven & cool slightly on a wire tray before serving.
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