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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**
Course Lunch
Cuisine British
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
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:
  1. Preheat the oven to 200°C
  2. Put the frozen pasty on a baking tray lined with greaseproof paper and bake for 40–50 mins
Just be aware that they won't go as golden this way because you're not brushing them milk first.
*hot option* you could pop the pasties in the microwave for a few minutes, but the pastry will go soggy – best reheated in the oven for 10–15 mins at 160°C if possible, otherwise they're just as delicious cold.