Cornish pasties

Name: Cornish pasties
Total time: 1 h 40 min
Cuisine: British
Ingredients: 500g shortcrust pastry, chilled; 300g beef skirt, finely diced; 200g potato, peeled and finely diced; 150g swede, peeled and finely diced; 1 onion, finely chopped; 1 tbsp plain flour; 25g butter, cut into small cubes; 1 egg, beaten, to glaze

Traditional pasties filled with raw beef, potato, swede and onion, baked until golden and peppery.

Nut free

Time1 hr 40
LevelMedium
Costabout £2.00 a head
Oven200°C (180°C fan)

4 pasties

Ingredients

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500 gshortcrust pastrychilled
300 gbeef skirtfinely diced
200 gpotatopeeled and finely diced
150 gswedepeeled and finely diced
1onionfinely chopped
1 tbspplain flour
25 gbuttercut into small cubes
1eggbeaten, to glaze

Method

1
Heat the oven to 200°C (180°C fan). Mix the beef, potato, swede, onion and flour with a generous amount of salt and black pepper.
2
Divide the pastry into 4. Roll each piece into a circle about 22 cm across, using a plate as a guide.
3
Pile a quarter of the filling onto one half of each circle and dot with butter.
4
Brush the edge with egg, fold the pastry over and crimp firmly along the edge to seal.
5
Place on a lined baking tray, brush with egg and cut a small slit in each.
6
Bake for 20 minutes, then lower the oven to 160°C (140°C fan) and bake for 40 minutes more until golden.
60 min
7
Cool for 10 minutes before eating.
10 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.