Cornish pasties are a fantastic winter warmer, great for packed lunches and quick dinners. Miranda Gore Browne's recipe for Cornish pasties takes 25 minutes to prepare.
Makes: 4-6 pasties
Preparation time: 25 minutes
For the pastry:
- 500g strong bread flour
- 250g butter
- ½ a teaspoon of sea salt
- 130ml water
- 1 egg yolk
- 1 egg, to brush before baking
For the filling:
- 500g British braising steak / beef skirt
- 450g waxy potatoes, peeled and chopped into small pieces
- 300g swede, peeled and chopped
- 250g white onion, chopped
- Butter – 1 tbsp for each pasty
- Salt and freshly ground pepper
- Put the flour and salt into the food processor or a mixing bowl, mix together until it looks like breadcrumbs and slowly add the water until it comes together as a dough. Knead by hand or with a dough hook for about five minutes or until the dough becomes stretchy and elastic.
- Wrap tightly in cling film and rest in the fridge for a couple of hours.
- Meanwhile, chop all the vegetables to roughly the same size pieces and put them into a large mixing bowl.
- Use a sharp knife to chop the meat into chunks (about 2cm). Mix the meat in with the vegetables and season well with salt and pepper.
- Roll out the pastry and use a side plate (20cm) as a template to cut out circles.
- Pile the filling ingredients onto one half of the circle of pastry, add more freshly-ground pepper and a knob of butter then fold the unfilled half over the top to make a semi-circle.
- Lightly brush the outside edge with water then firmly crimp to seal.
- Place onto a low sided metal baking tray lined with a piece of non-stick baking paper.
- Brush all over with beaten egg before baking in a hot oven at 180 degrees for 50-55 minutes.