For the Pastry
(This is for Short-crust)
- One and a half Cups Plain Flour
- Lard or vegetable fat
- Pinch of salt
For the pasty filling
- Chuck steak
- Two Large potatoes
- Half large turnip (swede)
- One large onion
- Salt and pepper to taste
- Place flour and salt in a bowl, rub in the fat, until the mixture is so fine that it falls through the fingers.
- Tip mixture onto a lightly floured table top.
- With your index finger make a well in the centre of the mixture.
- Add water a little at a time until it forms a pliable but stiff dough.
The Cornish Pasty Filling
- Finely chop the steak (sometimes it's nicer to make the beef chunky).
- Dice the potato, turnip (swede) and onion.
- You may prefer to slice them.
- Add seasoning, including a knob of the fat to make some gravy inside.
- Mix all in a bowl or to be really authentic use your kitchen table top.
Making the pasty
- Using a floured table top roll out half the dough to a circle the size of a plate. #Make a mound of the filling in the centre of the dough.
- Dampen round the edge of the dough with either water, or milk.
- Fold over the dough, to make a half moon shape, crimping the edges.
- Make a slit to let out steam.
- Brush with beaten egg to glaze.
Cooking your Cornish Pasty
- Place on lightly greased metal baking tray in the middle of a preheated oven, for around 40 minutes at 450 F .
- The pasty is cooked when their undersides turn brown and crisp.
They are so nice its unbelievable