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Cornish Pasties




Source of Recipe


Sainsbury's


List of Ingredients




450g shortcrust pastry, made with lard
450g pie beef: rump or chuck steak or skirt
100g onions, chopped finely
75g yellow swede, flaked
225g potato, flaked
salt and freshly ground black pepper
1 medium size egg, beaten, to glaze


Recipe



Preheat the oven to 200°C, 400°F, Gas Mark 6.

Roll out the pastry and cut into four discs, using side plates as markers for the shape. Chill while you prepare the filling.

Cut away all the skin and gristle from the meat, then chop roughly or slice into thin flakes. Season.

Take the filling ingredients and place in layers on one side of each pastry disc. Brush the edges with beaten egg, fold the other half of the pastry disc over the filling to give it a half-moon shape and twist the edges or pinch together to seal the pastry and give it it's characteristic rope-like, zig-zag finish.

It is also traditional to mark initials in the corner of each, though this is only strictly necessary if the fillings have been varied to cater for individual tastes.

Make two small steam holes in the top of each pasty and brush with the rest of the egg glaze. Bake for 10 minutes, then lower the temperature to 180°C, 350°F, Gas Mark 4, and bake for a further 40 minutes.

Cover, if they seem to be browning too fast.


Serves 4.