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The people's cornish pasty

Credit: The Hairy Bikers The people's cornish pasty

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The people's cornish pasty
Ingredients

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  • For the pastry:
  • 450g flour, plain
  • 2tsp baking powder
  • 1tsp salt
  • 125g butter, unsalted
  • 2 x egg yolk(s)
  • 125ml water, cold
  • For the filling:
  • 150g onion(s), finely chopped
  • 150g swede, finely diced
  • 450g potato(es), finely diced
  • 300g beef skirt, finely chopped
  • 1tbsp flour, plain
  • 40g butter
  • 1 x egg(s), beaten
Method

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Method for pastry

1. Place the flour, baking powder, salt, butter and egg yolks into a food processor.Blitz until it forms crumbs.

2. Gradually add the water until a ball of pastry miraculously appears.(Alternatively, struggle on with a basin and a spoon).

3. Wrap the pastry in cling film and place in the fridge to chill for an hour.

Method for filling

1. Preheat the oven to 180C/350F/Gas 4.

2. Roll out the pastry as thin or as thick as you like, just be careful not to rip it.

3. Using a dinner plate as a template, cut out a disc of pastry.

4. Season all of the vegetables separately with salt and black pepper.

5. Place the beef into a bowl with the flour and salt and black pepper.

6. On one half, leaving a gap around the edge, place the potatoes, followed by the swede, onions and then beef.

7. Brush around the perimeter of the pastry circle with the beaten egg.

8. Pull the pastry up over the vegetables and meat, and seal firmly.

9. Starting at one side, crimp the edges over to form a sealed D shaped pasty.

10. Brush the whole pasty with egg then make a steam hole in the centre with a knife.

11. Place in the oven for 50 minutes until crispy and golden, and the filling is cooked through.

12. Remove from the oven and rest for 5- 10 minutes before eating.

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