My tried and tested version of a cornish pasty. I know that there are hundreds of variations of a cornish pasty, and there will be loads of people who when reading this say that it isn't a proper pasty - but it is the Wilkinson Cornish Pasty, and it is actually rather tasty! It can end up with a soggy bottom if you don't flour the baking tray first, and continue to add flour to the baking tray during the cooking process as the juices start to leak out! So just keep an eye on it! This makes 2 huge pasties, and the recipe is pretty rough and ready, but all the best ones are!
- 250g beef stewing steak
- 1 small onion
- 1 large carrot
- diced to about 2cm dice
- 1 large potato
- peeled and diced to about 2cm dice
- Salt and black pepper
- 1 ready rolled sheet of shortcrust pastry
- 2 small knobs of butter
Level of difficulty Average
Preparation time 20mins
Cooking time 50mins
Cost Average budget
Mix the beef, onion, carrot and potato together in a large mixing bowl, and season really well with a large pinch of salt and large pinch of black pepper.
Cut the sheet of shortcrust pastry in half and roll out slightly to thin it out a bit.
Place half of the meat mix in the middle of the pastry, add a small knob of butter over the top of the meat and close the pastry up over the meat however it will close!
Seal the edges with a little bit of water, and transfer the pasty to a baking tray lined with greaseproof paper cover in a layer of flour.
Repeat step 3 and 4 with the remaining meat mixture and pastry.
Brush both pasties with beaten egg and place in a preheated 200C oven for 10 minutes, then reduce the heat to 160C and cook for a further 30-40 minutes until the pastry is golden brown.
You can serve these with veg if you want, but they are a hefty sized pasty, and tend to be enough on their own!
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