Classic Cornish pasty
- Preparation and cooking time
- Total time
- Serves 4
- 300g plain flour
- 75g butter
- 75g lard
- 150g after peeling swede, diced
- 100g after peeling potato, diced
- 1 onion, peeled and finely chopped
- 300g skirt steak, cut into small dice
- 1 egg, beaten
- STEP 1
Whizz the flour, butter and lard in a food processor until breadcrumbs or rub in with your fingers. Season then sprinkle with very cold water, a tbsp at a time, and mix until you get to a stiff dough. Bring together then wrap in clingfilm and chill for 30 minutes.
- STEP 2
Heat the oven to 200c/fan 180c/gas 6. Roll out the pastry and cut into 4 circles about 20cm. Mix the veg and meat and season with salt and lots of pepper (you want it to be very peppery). Divide the veg and meat between the circles, brush the edges with egg then bring together at the top and crimp. Glaze all over with egg.
- STEP 3
Bake for 20 minutes then turn the oven down to 180c/fan 160c/gas 4 and bake for another 25 minutes. Serve warm.