Cornish Pastie

Name: Cornish Pastie
Prep time: PTM
Total time: PTM
Yield: 6
Ingredients: 300g beef skirt steak, cut into 1 cm cubes; 1 x onion, cut into 1 cm dice; 1 x Swede, cut into 1 cm dice; 1 x potato, cut into 1 cm dice; Sea salt and freshly ground black pepper; One large egg, lightly beaten, for glazing; Pastry; 75g lard, shortening or butter, diced and chill in the freezer; 75g butter, diced and chilled in the freezer; 2 cups brackets (300 g) plain flour

admin
August 16, 2013
Recipes

By admin

Servings: 6

Ingredients

300g beef skirt steak, cut into 1 cm cubes
1 x onion, cut into 1 cm dice
1 x Swede, cut into 1 cm dice
1 x potato, cut into 1 cm dice
Sea salt and freshly ground black pepper
One large egg, lightly beaten, for glazing
Pastry
75g lard, shortening or butter, diced and chill in the freezer
75g butter, diced and chilled in the freezer
2 cups brackets (300 g) plain flour

Cooking Instructions

To make the pastry, combine the lard, butter and flour in a food processor and pulse, until the mixture resembles fine crumbs. Gradually add 80ml of chilled water, pulsing to incorporate, to form a dough. Turn out onto a clean work surface, gently need and shape into a disc. Do not over work. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 200°C. Lightly grease a large baking tray.
Cut the pastry into 6 equal portions and roll out, one at a time, between two sheets of baking paper, to approximately 3mm thick. Cut an 18cm (7 in) circle out of each pastry disc, approximately the size of a bread and butter plate.
Combine the beef, onion, swede and potato in a medium-sized bowl and season with salt and pepper. Spoon the filling, dividing it evenly, into the centre of the discs. Moisten the edge with water and bring together to meet in the middle to enclose the filling. Pinch with your fingers to seal.
Place in the pasties on the prepared tray, the crimped edges facing up. Prick the pastry with a fork, to allow the steam to escape when cooking, and brush with egg. Bake for 40-45 minutes, or until they are golden-brown.

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