Traditional Cornish Pasty

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Traditional Cornish Pasty
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Health Score:
7,2 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation
ready in 1 hr 55 min.
Ready in

Ingredients

for
4
For the pastry
4 ½ cups all-purpose flour (plus extra for dusting)
½ cup Lard (diced)
½ cup butter (diced)
1 pinch salt
5 Tbsps water
For the filling
12 ozs rump Steak (finely chopped)
1 onion (finely chopped)
2 medium potatoes (, peeled and finely diced)
5 ozs Rutabaga (finely diced)
2 carrots (finely diced)
1 tsp salt
1 tsp freshly ground Black pepper
To glaze
1 egg (beaten)
How healthy are the main ingredients?
saltonionpotatocarrotsaltegg

Preparation steps

1.
For the pastry: put the flour in a mixing bowl and rub in the lard and butter until it resembles breadcrumbs.
2.
Add the water and mix to dough. Shape into a ball, wrap in cling film and chill for 30 minutes.
3.
Heat the oven to 220°C (200° fan) 425°F gas 7. Line a baking tray with non-stick baking paper.
4.
For the filling: mix together all the ingredients.
5.
Divide the dough into 4 pieces and roll out each piece on a lightly floured surface into a 23cm|9" round. Use a plate to trim it to shape.
6.
Divide the filling equally between the rounds, leaving a 1/2 cm space at the edges.
7.
Dampen the edges and draw up to meet on top of the filling. Crimp the edges firmly together and make a small slit in the top to allow the steam to escape.
8.
Place on a baking tray, brush with beaten egg and bake for 10 minutes. Reduce the oven temperature to 180°C (160° fan) 350°F gas 4 and cook for a further 40-45 minutes until golden brown.