Cornish Pasty

Ingredients

• Beef plate

  Outside skirt steak, separable lean only, trimmed to 1/4" fat, all grades, raw

  400g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Onions

  Raw

  150g

• Potato

  Flesh and skin, raw

  300g

• Turnips

  Raw

  150g

• Salt

  Table

  1 tbsp or 18g

• Wheat flour, white (industrial), 13% protein, bleached, unenriched

  500g

• Lard

  120g

• Water

  Plain, clean water

  175g

• Butter

  Unsalted

  125g

Directions

1. Add the salt to the flour in a large mixing bowl.
2. Rub the two types of fat lightly into flour until it resembles breadcrumbs.
3. Add water, bring the mixture together and knead until the pastry becomes elastic. This will take longer than normal pastry but it gives the pastry the strength that is needed to hold the filling and retain a good shape. This can also be done in a food mixer.
4. Cover with cling film and leave to rest for 3 hours in the fridge. This is a very important stage as it is almost impossible to roll and shape the pastry when fresh
5. Peel and dice vegetables. Cube the meat
6. Preheat oven to 165c
7. Roll out the pastry and cut into circles approx. 20cm diameter. A side plate is an ideal size to use as a guide.
8. Layer the vegetables and meat on top of the pastry, adding plenty of seasoning
9. Bring the pastry around and crimp the edges together
10. Glaze with beaten egg or an egg and milk mixture.
11. Bake at 165 degrees C (fan oven) for about 50 – 55 minutes until golden.

Similar Foods

• Cornish Game Hen with Double-Cranberry and Thyme Sauce