Cornish pasty
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Filled with beef, sliced potato, onions and root veg, Cornish pasties are perfect comfort food. And they're easy to make!
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Makes: 6
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Costs: Cheap as chips
Ingredients
Serving suggestion: You can eat the pasty hot or cold. It's also tasty served with chips and gravy or ketchup.
- 500g frozen shortcrust pastry, thawed
- 300g (12oz) potato, finely sliced
- 225g (8oz) onion, finely diced
- 100g (4oz) carrot or swede, finely diced
- 300g (12oz) good braising steak, cut into small pieces
- Salt and black pepper
- Beaten egg to glaze
Method
- Preheat oven to 200°C, (180°C for fan assisted), 400°F, gas mark 6.
- Divide the pastry into six even pieces. Roll each one out, large enough to cut out a 17.5cm/7" disc.
- Lay some thinly sliced potato across centre of one pastry disc and top with diced onion. Scatter over diced swede or carrot (or a combination of both).
- Place one-sixth of the diced steak on top of vegetables and season with salt and black pepper.
- Top the meat with further slices of potato to keep in the moisture.
- Brush pastry lightly with beaten egg and bring up sides to meet over the filling. Press edges firmly together to seal. With a sharp knife knock up edges to complete sealing process.
- Turn pasty at right angles to you and crimp the knocked up edge using your thumb and forefinger of you left hand and the forefinger of the right hand.
- Brush with beaten egg and repeat with all remaining ingredients. Bake for 15 mins then reduce the oven temperature by 20°C and continue cooking for further 20-25 mins.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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