Proper Cornish Pasty
Real Cornish pasties, packed full of steak & vegetables, for only 80p each. I couldn't have a blog on the best packed lunch recipes without including them. The perfect treat! **From The Hungry Hungry Husband & Sam Stern**
Servings 6 pasties
Calories 417kcal
Cost 80p each
Ingredients
- 300 g shortcrust pastry home-made or ready-made
- 300 g beef (beef skirt is traditional) cubed
- 200 g potatoes, skins on cubed
- 125 g swede cubed
- 1 medium-sized onion (red or white) finely diced
- 1 teaspoon thyme dried or fresh
- 3 teaspoons milk
- 3 teaspoons water or gravy/beef stock if you have it
Instructions
Make the filling:
- Mix the beef, potatoes, swede & onions together in a bowl, then season with thyme and salt & pepper
- Add water (or gravy/beef stock), stir up and set aside
Make the pasties:
- Preheat the oven to 200°C and line a baking tray with greaseproof paper
- Split the pastry into 6 equal pieces and, one at a time, roll each piece into a rough circle
- Pile 1/6th of the filling in a line across the middle of each circle, making sure to leave a gap at either side
- Use a little water to lightly dampen all the way round the edge
- Pull the top & bottom up & over, so they meet in the middle above the filling, and press all the edges together
- Fold that sealed edge over and pinch it firmly so it's sealed – or crimp it closed
Cook the pasties:
- Transfer to the baking tray and brush them all over lightly with milk
- Bake in the preheated oven for 15 mins
- Reduxe the heat to 190°C and bake for a further 15–20 mins until golden brown
- Take them out and leave to cool on a wire rack before storing in an airtight container
Notes
*tips for freezing* you can freeze the uncooked pasties whole until you need them – sealed in a freezer bag – and then cook from frozen:
- Preheat the oven to 200°C
- Put the frozen pasty on a baking tray lined with greaseproof paper and bake for 40–50 mins