Proper Cornish Pasties
Ingredients
- 350 g beef skirt or braising steak, finely diced
- 250 g waxy potatoes, finely diced
- 150 g swede, finely diced
- 1 onion, finely chopped
- 500 g shortcrust pastry
- 20 g butter
- 1 egg, beaten
- 1 tsp black pepper
Nutrition (per serving)
- Calories
- 832 kcal
- Protein
- 28.9 g
- Carbohydrate
- 70 g
- of which sugars
- 6.1 g
- Fat
- 47 g
- of which saturates
- 21.1 g
- Fibre
- 4.7 g
- Salt
- 1.56 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat oven to 200°C/180°C fan. Divide the shortcrust pastry into 4 equal balls and roll each into a circle roughly 25cm across.
- 2
Mix together the raw beef, potato, swede and onion. Season very generously with salt and plenty of black pepper.
- 3
Pile the filling onto one half of each pastry circle, leaving a 2cm border. Dot with butter.
- 4
Fold the pastry over the filling and crimp the edges firmly together to seal. Brush all over with beaten egg.
- 5
Place on a lined baking tray and bake for 45 minutes until deep golden and the filling is cooked through. Cover loosely with foil if browning too quickly.
- 6
Allow to rest for 5 minutes before serving — they are very hot inside.
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