Cornish Pasties
These beef and vegetable pies are so succulent and delicious, they're in my top 10 recipes I think. 1 tbsp of pepper isn't a typo! The pepper really adds to the experience. Traditionally would include diced swede
Ingredients
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400 g plain flour
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200 g unsalted butter
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300 g ground beef
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1 onion large, diced
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1 potato medium, diced
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1 carrot small, diced
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1 tbsp black pepper, freshly ground
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2 tsp salt
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6 tbsp water
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1 egg beaten
Cooking Instructions
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1
Cut the butter into small pieces and put into a bowl with the flour and 1 tsp salt.
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2
mix by hand and when it starts to firm up, add the 6 tablespoons of water and mix some more.
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3
Remove the pastry from the bowl
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4
then cut into 4 pieces and put in the fridge for 20 minutes
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5
Mix together the beef, pepper, 1/2 tsp salt and the diced onion, potato and carrot in another bowl. (try adding turnips and/or peas if available!)
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6
Preheat your oven to 220C, then take the chilled pastry pieces out of the fridge and roll into a 12" square
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7
Then cut out a circle
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8
and dollop 1/4 of your beef filling mixture into the middle.
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9
Fold over the pastry and curl over the edge to form a crust. Press the edges with a fork for a nice decoration
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10
Place on a greased or lined baking tray, then lightly brush with your egg wash. Cook for 30 minutes at 180C
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