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Traditional Cornish Pasties

  • Time preparation 20 minutes
  • cook time 45 minutes
  • Serve Serves 6

This traditional Cornish pasty has a filling of diced beef, carrot and swede, encased in a lovely, robust pasty. They're evocative of holidays by the sea, and the perfect grab and go picnic treats

Recipe taken from Cluck, Oink, Baa, Moo by Miranda Ballard (Ryland Peters & Small, £16.99) Photography by Steve Painter © Ryland Peters & Small
  • 500g diced beef
  • 160g swede, finely diced
  • 160g carrot, finely diced
  • 75g onion, finely diced
  • A pinch of fresh thyme leaves
  • A pinch of salt and black pepper
  • For the pastry
  • 1 kg plain flour, plus extra for dusting
  • Cold water, to bind
  • A pinch each of salt and black pepper
  • 1 beaten egg, to glaze
  • Special kit
  • A 25cm pastry cutter

Preheat the oven to 180°C/ Gas 4. Make the pastry by crumbling the butter and flour, plus some salt and pepper together with your fingertips. Then add a little cold water, just a splash at a time, until the pastry comes together.

Sprinkle a little more flour over a work surface and use a rolling pin to roll out the pastry to a thickness of about 5 mm. Use the cutter to cut out six 25-cm circles. Either leave the circles out if you've space or layer them with a little baking parchment in between to keep them separate.

Put the steak, swede, carrot, onion, thyme and some salt and pepper in a bowl and mix well. Divide the filling among the pastry circles and spread it out evenly on the right side of each circle, so that you can fold over the other side. Pull the left side over and press it together to seal 1 cm away from the edge of the right hand side of the pastry. This allows a little room to fold the edge back over the fold to seal in the filling nice and tightly.

Lay some baking parchment onto a baking sheet (you can grease this a little with some butter, too, to be safe), slide a palette knife under the pasties and lift them carefully onto the paper. Bake in the preheated oven for 45 minutes, until golden brown.

Ingredients

  • 500g diced beef
  • 160g swede, finely diced
  • 160g carrot, finely diced
  • 75g onion, finely diced
  • A pinch of fresh thyme leaves
  • A pinch of salt and black pepper
  • For the pastry
  • 1 kg plain flour, plus extra for dusting
  • Cold water, to bind
  • A pinch each of salt and black pepper
  • 1 beaten egg, to glaze
  • Special kit
  • A 25cm pastry cutter

Method

Preheat the oven to 180°C/ Gas 4. Make the pastry by crumbling the butter and flour, plus some salt and pepper together with your fingertips. Then add a little cold water, just a splash at a time, until the pastry comes together.

Sprinkle a little more flour over a work surface and use a rolling pin to roll out the pastry to a thickness of about 5 mm. Use the cutter to cut out six 25-cm circles. Either leave the circles out if you've space or layer them with a little baking parchment in between to keep them separate.

Put the steak, swede, carrot, onion, thyme and some salt and pepper in a bowl and mix well. Divide the filling among the pastry circles and spread it out evenly on the right side of each circle, so that you can fold over the other side. Pull the left side over and press it together to seal 1 cm away from the edge of the right hand side of the pastry. This allows a little room to fold the edge back over the fold to seal in the filling nice and tightly.

Lay some baking parchment onto a baking sheet (you can grease this a little with some butter, too, to be safe), slide a palette knife under the pasties and lift them carefully onto the paper. Bake in the preheated oven for 45 minutes, until golden brown.

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