Traditional Cornish Pasty
7,2 / 10
1 hr 25 min.
ready in 1 hr 55 min.
- 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)
For the pastry: put the flour in a mixing bowl and rub in the lard and butter until it resembles breadcrumbs.
Add the water and mix to dough. Shape into a ball, wrap in cling film and chill for 30 minutes.
Heat the oven to 220°C (200° fan) 425°F gas 7. Line a baking tray with non-stick baking paper.
For the filling: mix together all the ingredients.
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.
Divide the filling equally between the rounds, leaving a 1/2 cm space at the edges.
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.
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.