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Cornish Pasties
Little pies of flaky lard and butter pastry packed with raw diced beef, rutabaga, potato and onion, sealed and crimped, and baked until golden. Great warm or cold.
- YieldMakes 4 pasties
- Hands-on55 min
- Total2 h 17 min
- Difficulty
Ingredients
Pastry
- 100 glard, chilled and diced
- 55 gunsalted butter, chilled and diced
- 190 gall-purpose flour, plus extra for dusting
- ½ tspsalt
- 60 mlcold water, about
- 1large egg, beaten, to glaze
Filling
- 250 gbeef skirt steak, trimmed, cut into 1 cm cubes
- 80 grutabaga, peeled, cut into 5 mm cubes
- 100 gwaxy potatoes, such as Yukon Gold, peeled, cut into 5 mm cubes
- 1large onion, finely chopped
- 1 tspWorcestershire sauce
- 1 tspall-purpose flour
- to tastesea salt and freshly ground black pepper
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