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Traditional Cornish pasty
INGREDIENTS:
–450g (1 lb) shortcrust pastry
–450g (1 lb) chuck steak
–140g (5 oz) onion, finely diced
–100g (4 oz) swede, peeled and diced small
–175g (6 oz) potato, peeled and diced small
–1 tbsp fresh soft thyme leaves
– tsp white pepper (or more to taste)
–Large pinch sea salt
–1 beaten egg (or milk)
METHOD:
–Preheat the oven to 200C/Gas Mark 6. Roll out the pastry and cut out two circles the size of dinner plates, about 23cm (9 in) in diameter.
–Trim the meat of any sinew, gristle or fat. Cut the meat into 5mm ( in) dice and combine with the onion, swede, potato, thyme, pepper and salt.
–Brush the edges of the circles with a little of the beaten egg. Arrange the meat mixture in one half of each circle of pastry, within the brushed edges.
–Fold one side over to meet the other to form a half moon. Pinch or crimp the pastry together to make a tight seal and place on a baking sheet. Brush the tops all over with beaten egg.
–Cook the pasties for 20 to 25 minutes, then reduce the heat to 160C/Gas Mark 3 and cook for a further 40 minutes.
–May be served hot or cold.
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Weather for Worksop
Saturday 26 May 2012
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Temperature: 11 C to 23 C
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