Anne’s Homemade Cornish Pasties
For 4 medium-sized pasties you will need:
Pastry: 8 ozs/227g plain flour
6 ozs/170g block margarine, chilled (OR combination of block margarine and lard to equivalent weight)
Pinch of Cornish Sea Salt
Weigh flour and sieve together with salt into mixing bowl.
Grate chilled margarine into flour and cut to mix thoroughly but not finely.
Add enough chilled water to mix into a firm but not sticky dough.
Dust lightly with flour, wrap in cling film and chill for approximately 2-3 hours or overnight in fridge
Filling: Approximately 8 ozs/227g of Lobbs Farm Shop beef skirt, chopped into small pieces, not minced
(or Chuck Steak)
5-6 medium Cornish potatoes, peeled
½ onion, peeled – according to taste
¼ Lobbs Farm Shop swede – according to taste
Salt and pepper
Cornish Milk to glaze
Prepare all veg and keep in water until required.
Lightly grease and line baking trays with baking parchment.
Set oven to 200°C/400°F/GM6 (adjust accordingly for fan assisted ovens)
To make the pasties:-
Divide chopped meat into 4 equal amounts. Drain and dry veg as required.
Take chilled pastry from fridge. Roll out on a cool, well-floured surface to about 2-3mm thickness.
(Be careful not to roll pastry too thin or the pasties will break open when cooking).
Using a teaplate or equivalent cut out 4 circles. Place on floured surface and moisten each circle with milk.
Slice drained and dried potato thinly into centre of each circle. (Avoid sharp/pointed edges which will pierce pastry case when completed).
Repeat with onion and swede (Cornish turnip) according to taste – do not overfill.
Add meat portion on top of veg and season again.
Using floured fingers/thumb loosen pastry edge of each circle in turn and draw together to form semi-circle with ridge at the top. Press edges together to seal.
Brush with milk along ridge edge facing you to help seal it once crimped.
Using floured fingers/thumb start at one end of the pasty by taking the edge between forefinger and thumb. Turn it inwards upon itself. With left hand pinch and lift next amount of pastry ready to turn in with right hand. Repeat this action of PINCH, TURN, PINCH, TURN to end of ridge. On final action, double turn and seal securely.
Gently roll completed pasty in hands so that crimped edge is at the back and on top, making the item neat and compact.
Place on baking parchment and brush gently with milk to glaze. Make a “steam” hole in the centre at the back of the pasty near the crimped edge.
Cook for approximately 45 minutes in pre-heated oven, turning halfway through to ensure even browning.
Once cooked, remove from oven and allow to rest for about 10 minutes on baking tray before serving.
The secret of good pastry is to make sure it’s cool and handled as little as possible.
Pastry can be frozen but gives better result when used fresh.
Beef skirt is the best cut of meat for pasties although chuck steak is a good alternative
This pastry is good for quiches, sausage rolls, pies etc – it is neither too dry nor too greasy