Friday, 29 January 2010

Cornish Pasty

450g plain flour
2 tsp baking powder
1tsp salt
125g unsalted butter
2 egg yolks
125ml cold water

450g potatoes finely diced
150g swede, finely diced
150g onions, finely chopped
300g beef skirt, finely chopped
1 tbsp plain flour
40g butter
1 egg, beaten

To make the pastry: Place the flour, baking powder, salt and butter in a bowl and rub together until breadcrumbs. Whisk together the egg yolks and water. Slowly add the liquids into the dry ingredients until the pastry comes together into a ball. Wrap the pastry in clingfilm and chill in the fridge for an hour.

For the filling: Preheat the oven to 180°c. Roll out the pastry to about 5mm thick. Cut around a dinner plate to form pastry circles.
Separately season all the vegetables with salt and pepper. Put the beef into a bowl and mix with the flour and some salt and pepper.

Place some potatoes, swede, onions and beef on one half of the circle, leaving a gap around the edge. Then fold the pastry over the vegetables and meat and seal firmly. Starting at one side and crimp the edges over. Brush all over with beaten egg and then make a small hole in the top with a knife to let out steam. Repeat.

Put the pasties in the oven and cook for 50 minutes, until golden and the filling is cooked. Leave to rest for 5-10 minutes.

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