Big Daddy Cornish Pasties
Ingredients
Pastry
- 300g plain flour
- 75g cold butter diced
- 75g cold lard diced
- 1/2 tsp salt
- 125ml cold water plus a little extra if needed
- 1 beaten egg (glaze)
Filling
- 300g skirt steak finely diced
- 1 small onion finely sliced
- 100g small thin slices potato
- 100g small thin slices swede
- Generous salt & pepper
- 2 knobs butter
Preparation
Put the flour, butter, lard and salt in a mixing bowl and semi rub in the fat - leave some lumps. Make a well and add the water, use a butter knife to bring together and press gently into a ball. Cover and refrigerate for 1hr or more.
Divide pastry into 2 balls. Flour the kitchen top and rolling pin, then roll out one ball just enough to cut around a dinner plate. Off cuts can be used for patching up if needed.
Lay half the pastry disc over the rolling pin. The front half is for the filling. Make a light indentation 2cm from the edge as a filling border.
Place a thin layer of steak, swede, potato, onion and season well. Repeat with a second thin layer of steak, swede, potato and onion, season again, finish off with a little steak, seasoning and a knob of butter.
Pat water on the pastry edge, lift the back piece of pastry over the filling to make a lid, gently bring them together, then crimp.
Start at the top. Place your thumb on the top piece and index finger underneath, with a firm movement twist the pastry up and back toward you and down, twisting the top and bottom together to the end. Repeat for the other pasties.
Place pasties on a floured baking tray. Brush with egg and then stab a small hole in the tops. Bake at 200 degrees C Fan for 20 mins, then down to 180 for 20mins. Turn oven off and leave pasties to rest in the oven for 20 mins.
Notes
These pasties are large, dinner plate sized and make two portions.
