Classic Cornish Pasty Recipe
A traditional handheld meat and vegetable pastry from Cornwall, known for its distinctive 'D' shape. The perfect hearty meal for a chilly day.
medium
02:30
4
METHOD
Step 1.
Preheat the oven to 170°C and line a baking sheet with parchment.Step 2.
Brown the diced beef in a pan with a little oil, once all the edges are evenly browned set aside.Step 3.
In a large bowl, combine the beef, swede, potato, onion, salt, and pepper.Step 4.
Roll out the pastry on a lightly floured surface and cut out four 20cm rounds.Step 5.
Divide up the filling between each pastry round, leaving a border around the edge. Brush the border with beaten egg.Step 6.
Fold the pastry over the filling, crimp the edges to seal, and place on the prepared baking sheet.Step 7.
Brush the pasties all over with more beaten egg and bake for 1 hour or until golden brown.
INGREDIENTS
350 gBeef skirt, diced
250 gSwede, peeled & diced
250 gPotato, peeled & diced
1 White onion, peeled & diced
1 tspSalt
1 tspBlack pepper
500 gShortcrust pastry
1 Beaten egg
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