Recipes
Traditional Cornish pasties
Once a traditional meal for Cornish miners, this go-anywhere snack has become a picnic staple
Once a traditional meal for Cornish miners, this go-anywhere snack has become a picnic staple
Cook: 1 Hour 15 Mins
Serves: 4
Price: £1.30 per serving
Nutritional Information
Each 318g serving contains
Energy
3854kj
921kcal
3854kj
921kcal
46%
Fat
48.0g
48.0g
High
69%
69%
Saturates
28.0g
28.0g
High
140%
140%
Sugars
5.7g
5.7g
Med
6%
6%
Salt
1.10g
1.10g
Med
18%
18%
of your reference intake.
Typical energy values per 100g:
1212kj/290kcal
Typical energy values per 100g:
1212kj/290kcal
Ingredients
400g plain flour, plus extra for rolling out
200g butter, chilled, cut into small pieces
400g rump steak, trimmed of fat and cut into 1cm pieces
1 medium onion, thinly sliced
1 medium potato, finely diced
125g swede, finely diced
1 medium free-range egg, beaten
Method
1
Pre-heat the oven to 200C/180 Fan/Gas 6. Sift the flour and a pinch of salt into a large bowl. Add the butter and rub it in with your fingertips until it resembles breadcrumbs. Sprinkle on 5-6 tbsp chilled water and mix with a blunt knife until it forms clumps. Gather together with your hands to make a firm dough. If you have time, wrap the dough in cling film and chill it for 30 minutes before rolling it out.
2
Divide the dough into 4 even pieces, put on a lightly floured surface and roll each one out to a 20cm round.
3
Put the steak and veg in the centre of each pastry round and then brush the edges with water. Bring the edges of the pastry up to meet in the centre, press together with your fingers and pinch the join to give a crimped effect.
4
Put the pasties on a baking tray lined with baking paper and brush them with beaten egg. Bake for 15 minutes then reduce the temperature to 180C/160C Fan/Gas 4 and cook for 35-40 minutes.