Prep 30 mins
Cook 40 mins
This is a recipe that comes from 'The Cookery Year'. I haven't made it yet, but it looks a very authentic recipe. The pasty was the midday meal for the Cornish tin miners.
- 8 ounces shortcrust pastry
- 6 ounces stewing beef
- 2 coarsely grated potatoes
- 1 small turnip, coarsely grated
- 1 finely chopped onion
- salt and black pepper
- 1⁄2 ounce unsalted butter
- 1 egg
- Trim off any excess of fat from the beef.
- Cut or scrape the meat into paper-thin slices.
- Mix the meat well with the vegetables.
- Roll out the pastry to about 1/4" thick on a lightly floured board.
- Using a large saucer as a guide, cut out four circles.
- Pile the filling in the centre of each pastry circle.
- Season with the salt and pepper and top with a knob of butter.
- Dampen the pastry edges with cold water and carefully draw up two edges to meet on top of the filling.
- Pinch and twist the pastry firmly together to form a neat fluted and curved pattern.
- Cut a small air vent in the side of each pasty.
- Brush the pasties with the lightly beaten egg.
- Place them on a greased baking tray.
- Bake in the centre of a preheated oven at 425°F (Mark 7) for 10 minutes.
- Reduce the heat to 350°F (mark 4) for 30 minutes.