Cornish Pasties

Cornish pasties are a classic British pastry filled with a savory mixture of meat and vegetables. Traditionally associated with Cornwall, these hand-held pies are a delicious and satisfying meal. The pastry is made from a simple combination of flour, butter, salt, and water, resulting in a flaky and golden crust. The filling consists of finely chopped rump steak, potato, onion, carrot, Worcestershire sauce, and beef stock. Seasoned with salt and pepper, the filling is enclosed in the pastry, forming a semicircular shape. These pasties are then baked until golden and can be enjoyed hot or cold.

INGREDIENTS:

For the pastry:

• Butter for greasing
• 275g/10oz plain flour
• Pinch of salt
• 100g/4oz butter, cubed
• 4–5 tablespoons iced water

For the filling:

• 175g/6oz 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

Additional:

• 1 egg, lightly beaten

PREPARATION:

1. Lightly grease a medium baking tray.
2. To make the pastry, sift the plain flour and a pinch of salt into a large bowl. Add the cubed butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs.
3. Make a well in the center of the flour mixture and add almost all of the iced water. Mix the dough together with a flat-bladed knife or spatula, using a cutting action, until the mixture comes together in small beads. If the dough is too dry, add more water as needed.
4. Turn the dough out onto a floured work surface and form it into a ball. Cover the dough with cling film and refrigerate it for 20 minutes.
5. Preheat the oven to 210°C/425°F/Gas mark 7.
6. In a bowl, mix together the finely chopped rump steak, potato, onion, carrot, Worcestershire sauce, and beef stock. Season the filling mixture with salt and freshly ground black pepper.
7. Divide the pastry dough into six portions. Roll out each portion to a thickness of about 3mm/1/8 inch. Use a 16cm/6 1/2 inch plate as a guide to cut out six circles from the rolled-out pastry.
8. Divide the filling mixture evenly between the pastry circles. Brush the edges of the pastry circles with the beaten egg.
9. Bring the pastry edges together to form a semicircle and pinch the edges to create a frill-like pattern.
10. Place the pasties on the prepared baking tray. Brush the tops of the pasties with the beaten egg.
11. Bake the pasties in the preheated oven for 15 minutes. Then, reduce the oven temperature to 180°C/350°F/Gas mark 4 and continue baking for a further 25-30 minutes until the pasties are golden brown.
12. Serve the Cornish pasties hot or cold.

YIELD: Serves 6

TIPS:

• For the best results, ensure that the pastry is rolled out thinly and evenly. This will help achieve a crisp and flaky texture.
• Adjust the seasoning of the filling according to your taste preferences. You can add additional herbs or spices to enhance the flavor.
• If desired, you can crimp the edges of the pasties using a fork instead of pinching them into a frill.

Enjoy with your friends and family!