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Cornish Pasties

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Ingredients

Pastry
450g Flour
2 tsp Baking Powder
1 tsp Salt
125g Cold Butter Chopped
2 Yolks
125ml Cold Water
1/2 tsp Mustard Powder
Filling
300g Skirt or Rump Steak Finely Chopped
2 Large Agria Potatos
Chopped Parsley
1/4 Cup Beef Stock
1 tsp Whole Grain Mustard
1 tsp Fresh Horseradish Finely Grated
1 tsp Flour
1 Onion
1 Swede
1 Knob Butter
1 Egg Beaten for Glaze

Cornish Pasties

Cuisine:
    • Medium

    Ingredients

    • Pastry

    • Filling

    Directions

    Steps

    1
    Done

    Pastry

    Pre heat oven to 180c

    2
    Done

    Place the flour, baking powder, mustard, salt, butter and egg yolks into a food processor and blitz until the mixture forms crumbs. Slowly add the water until a ball of pastry appears.

    3
    Done

    Wrap the pastry in clingfilm and leave it to chill in the fridge for an hour.

    4
    Done

    Filling

    Roll out the pastry, but no too thin, then cut out large rounds with a plate

    5
    Done

    Mix the steak with the flour, season and mix through, horseradish and mustard.

    6
    Done

    Season the vegetables together in a seperate bowl.

    7
    Done

    Place some meat and vegetables in the centre of the pastry discs, add a little butter and brush some egg wash around the edge.

    8
    Done

    Fold over the pastry and crimp to seal in the filling.

    9
    Done

    Make two small steam holes with the tip of a knife.

    10
    Done
    40-50 minutes

    Brush the whole pie with egg wash and bake for 40/50 minutes.

    The Cafe

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