Cornish Pasties

by Mark Hix from Easy Everyday British (Quadrille)

Photography: Jason Lowe

Cornwall’s famous pasties were first made for miners, fishermen, farmers and children to take to work or school, though fillings would vary according to their pockets.  Some pasties would only contain swede, potato and onion, plus some leek, and perhaps ham off-cuts.

Makes 6

For the pastry

500g plain flour, plus extra to dust

2 tsp salt

125g butter, chilled and diced

125g lard, chilled and diced

A little milk, to mix

1 medium egg, beaten, to seal and glaze

For the filling

200g swede, peeled

200g large potatoes, peeled

250ml beef stock (or a good-quality beef stock cube dissolved in that amount of hot water)

500g rump or frying steak

1 tbsp vegetable oil

1 large onion, peeled and finely diced

1tbsp Worcestershire sauce

1 tsp chopped thyme leaves

sea salt and black pepper

Method

1.    To make the filling, cut the swede and potatoes roughly into 2cm pieces and cook separately in boiling salted water until just tender.  Drain and leave to cool.  Meanwhile boil the beef stock in a pan to reduce right down to 2-3 tbsp.  Trim any fat from the steak, then cut into 5mm pieces, or coarsely mince.

2.    Heat the oil in a large heavy based pan and gently cook the onion until translucent, then add the meat and cook over a high heat, turning until evenly browned.  Add the reduced stock, Worcestershire sauce, thyme leaves and, some seasoning, and cook over a medium heat until the stock has almost totally reduced.  Set aside to cool.

3.    To make the pastry: mix the flour and salt together, then rub in the butter and lard with your fingers, or using a food processor, until it has the texture of fine breadcrumbs. Mix in enough milk to give a smooth dough that leaves the sides of the bowl clean.

4.    Roll out the pastry on a lightly floured board to a thickness of about 3mm and cut out 6 rounds about 18cm in diameter, using a plate or bowl as a template. 

5.    Add the vegetables to the cooled meat, mix well and adjust the seasoning.  Spoon the filling evenly along the middle of the pastry discs, then brush around the edges with beaten egg.  Bring the edges of the pastry up over the filling and crimp the edges together with your fingers. Brush with egg and cut a small slit in the top for steam can escape. Chill for about 30 minutes. Meanwhile, preheat the oven to 200C/180C fan/gas mark 6.

6.    Bake the pasties for 20 minutes, then turn the oven down to 180C/160C fan/gas mark 4 and cook them for another 20 minutes or so, until golden. If the pasties are browning too fast, then cover them loosely with foil.

Drinks tasted on air, alongside the dish:

https://verdantbrewing.co/?srsltid=AfmBOorUIWd08aS3rn1VnEGSDmytXLssdDwPnn93a4IqdY82Ovpm4Son