Cornish Pasties Ingredients
- 175 g/6 oz rump steak, finely chopped
- 1 potato, finely chopped
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 2 teaspoons Worcestershire sauce
- 2 tablespoons beef stock
- salt and freshly ground black pepper
- 1 egg, lightly beaten
For the pastry:
- butter for greasing
- 275 g/10 oz plain flour
- pinch of salt
- 100 g/4 oz butter, cubed
- 4–5 tablespoons iced water
Cornish Pasties Recipe
Lightly grease a medium baking tray.
To make the pastry, sift the flour and pinch of salt into a large bowl, and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Make a well in the center and add almost all the water. Mix together with a flat-bladed knife or spatula, using a cutting action, until the mixture comes together in small beads, adding more water if the dough is too dry. Turn out onto a floured work surface, and form into a ball. Cover with cling film and refrigerate for 20 minutes.
Preheat the oven to 210°C/425°F/Gas mark 7. Mix together the steak, potato, onion, carrot, Worcestershire sauce and stock in a bowl, and season well with salt and pepper.
Divide the dough into six portions. Roll out each portion to 3 mm/1⁄8 in thick. Using a 16 cm/6 1⁄2 in plate as a guide, cut out six circles. Divide the filling evenly between the circles. Brush the edges with the egg and bring the pastry together to form a semicircle. Pinch the edges into a frill.
Put the pasties on the prepared baking tray. Brush with the beaten egg, and bake for 15 minutes. Reduce the oven temperature to 180°C/350°F/Gas mark 4, and cook for a further 25–30 minutes until golden. Serve hot or cold.