Cornish Pasty
Meat and veg baked in pastry.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Make the pastry: Rub the lard and butter into the flour with a pinch of salt until it resembles breadcrumbs. Gradually add the cold water, mixing until a firm dough forms. Knead briefly, wrap in cling film, and chill for 30 minutes.
- 2
Prepare the filling: In a large bowl, combine the diced beef skirt, potato, swede, and onion. Season very generously with black pepper and a good pinch of salt. Do not pre-cook the filling!
- 3
Roll the pastry: Divide the chilled pastry into four equal portions. Roll each out on a floured surface into a circle about 20cm (8 inches) in diameter.
- 4
Fill the pasties: Place a quarter of the raw filling onto one half of each pastry circle, leaving a 2cm border around the edge.
- 5
Crimp and seal: Brush the edges with beaten egg. Fold the pastry over the filling to form a semi-circle. Crimp the edges tightly together to seal in the juices.
- 6
Bake: Brush the tops of the pasties with the remaining beaten egg and cut a small slit in the top of each. Bake at 200°C (400°F) for 20 minutes, then lower the heat to 160°C (320°F) and bake for another 30-40 minutes until golden and the filling is tender.
Plan it in Listahan
Add Cornish Pasty to your week, check it against your household's allergens, and build the shopping list automatically.