Cornish Pasty Recipe
For the Pastry ( This is for Shortcrust) :
One and a half Cups Plain Flour
Lard or vegetable fat
Pinch of salt
Water
For the pasty filling :
Chuck steak or skirt
Two Large potatoes
Half a large swede (turnip as second best)
One large onion
Salt and pepper to taste
Water
Cornwall Pastie Recipe Method
The Pastry:
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. Dice the potato, swede and onion. You may prefer to slice them. Add seasoning. Mix all in a bowl or to be really authentic use your kitchen table top.
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 pasties are cooked when their undersides turn brown and crisp.
