This should make six cornish pasties.
Ingredients
- For the pastry:
- 500g strong white bread flour
- 120g lard
- 125g butter
- 1tsp salt
- 175ml water
- For the filling:
- 400g beef skirt
- 300g potato
- 150g swede
- 150g onion
- 1 egg
Method
Chop the fats into cubes, and bring them to room temperature to make it easier
to mix.
Place the fats in the flour, and rub together with your fingertips until it
becomes like breadcrumbs.
Slowly add the water and mix in until it starts to form a dough.
Place the dough on a surface and knead for about 10 minutes until it’s elastic
and smooth. Then wrap in clingfilm and place in the fridge for at least 3
hours to strengthen it when assembling the pasties.
Dice each of the fillings into reasonably small cubes.
Roll out the pastry and cut to a disc of about 20cm (my small plates are this
size).
I had to use a knife to lift the plate off of the pastry.
Add the ingredients one by one adding salt and pepper as you go.
Fold the pastry over the ingredients and press the edge down firmly.
To crimp place the thumb of your non-dominant hand into the pastry edge and use
your other hand to fold the pastry over the top of it.
Work your way around the pasty, and then fold up the last part at the bottom.
Beat the egg, and then use it to glaze each of the pasties.
To bake place in the oven on greaseproof paper at 170°C for about 55
minutes.
Any that you are not going to cook right now can be frozen by first wrapping in
clingilm. They can be cooked straight from frozen.
They will be golden and piping hot when ready. I’d recommend leaving to cool
for five minutes or so, the filling will be very hot.
Eat with your hands!
Notes:
- 2022-01-16: Soggy bottom when baking the frozen pasties, should have glazed the underside?
- 2022-01-21: Glazing the underside gives a better base.