Cornish Pasty recipe
photo credit: Hammer51012
World famous Cornish miners dinner, can also be made with a savoury filling in one end and a sweet filling in the other, a whole meal in one package!
Prep time: 15 to 30 minutes
Cooking time: 1 hour
Shortcrust pastry, (made with butter not lard)
12 oz / 350 g Chuck steak, cut into small pieces
1 onion, chopped,
2 potatoes, diced
7 oz / 200 g turnip, diced
1 large carrot, diced
salt and pepper
1 beaten egg
- Set the oven to 200°C / 390°F. Cover a baking sheet with parchment.
- Roll out the pastry and cut into 4 circles the size of tea plates. Mix all the other ingredients together into a bowl, and season them well.
- Pile the meat and vegatables in the centre of each pastry circle. Paint the edge of the pastry with the beaten egg and pull the edges together on top (not at the side), crimping the edges so that no steam can escape. Put the pasties on the baking sheet and cook them in the oven for 20 minutes, then lower the heat to 150°C / 300°F and cook for another 45 minutes.
If the pasties are for a picnic, as soon as they come out of the oven wrap each one in two layers of foil, wrap the four foil parcels in two tea towels, and put the whole parcel in an insulated box.