Cornish pasties
Cornish pasties are sold all over the country these days,
though few ready-made versions taste like the real thing.
~'s well worth making them yourself, as they are delicious
eaten warm from the oven. Seasoning the filling liberally
;th pepper is essential for an authentic flavour.~eel the potatoes, swede and onion and cut into lCm dice. Cut the beef
'Ita similar-sized pieces and season with a generous pinch each of
salt and pepper. Heat the olive oil and halfthe butter in a wide frying
pan over a medium-high heat. When hot, sear the beef in batches for
'-2 minutes, turning to brown all over. Transfer to a plate.Add the remaining butter to the pan and fry the diced vegetables for
5-7 minutes until they start to soften and take on a little colour. Tip
any juices from the resting beef into the pan and cook until absorbed
and the vegetables are tender. Add to the beef and leave to cool.Preheat the oven to 220 · C/ Gas 7. Divide the pastry into four portions.
Roll out each one on a lightly floured surface to a large circle, 3-4mm
thick,and trim to a neat round,25cm in diameter, us ing a dinner plate
as a gUide. Divide the filling evenly between the rounds, sprinkling
each portion with a little more salt and a generous pinch of pepper.Brush the pastry edges with a little beaten egg, then fold one half over
the meat to create a semi-circle. With your fingers, pinch and turn the
edges to seal each pasty and stop the filling leaking during baking.Transfer the pasties to a large baking sheet (preferably non-stick) and
brush the tops with beaten egg. Bake for 10 minutes, then lower the
oven setting to 180 ·ClGas 4 and cook for a further 20-25 minutes. If
the pastry appears to be over-browning, cover with g reaseproof paper.
Allow to cool slightly. The pasties are best eaten warm, though they
can also be served at room temperature.
MAKES 4 LARGE PASTIES
(TO SERVE 8)
goog shortcrust pastry
(see page 248, make a
triple quantity)
400g waxy potatoes,
such as Charlotte or
Desiree
1;' swede, about 400g
,large sweet onion
400g rump or sirloin
of beef
sea salt
2 tsp coarsely ground
black pepper
, tbsp olive oil
20g butter, diced
, medium egg, lightly
beaten