Cornish pastiesSubscribe to Sainsbury's magazine
Its roots stretch back to medieval times, but the Cornish pasty is forever associated with the tin miners of Cornwall in the 1700s and 1800s. Traditionally made with skirt steak, the pasties’ pleated seam was used as a disposable handle, and the miners’ initials were sometimes marked in the pastry before baking
- 500g strong bread flour
- 1 tsp fine sea salt
- 100g lard or white vegetable fat, diced
- 150g butter, diced
- 1 egg, beaten, to glaze
For the filling
- 400g casserole steak, trimmed and cut into 1cm cubes
- 400g potatoes, cut into 1cm cubes
- 200g swede, peeled and cut into 1cm cubes
- 2 medium onions, diced
- ½ tsp fine sea salt
- Make the pastry a few hours ahead. Combine the flour and salt in a mixing bowl and rub in the fats until crumb-like. Add about 100ml cold water to bring together as a dough, then knead for 3-4 minutes until the pastry becomes slightly elastic (unlike for regular shortcrust).
- Wrap and chill for 2-3 hours. Preheat oven to 200°C, fan 180°C, gas 6, and line a large baking tray.
- Divide into 6 balls and roll each one out to about 22cm in diameter – use a side plate to trim to a circle. Combine the filling ingredients in a mixing bowl with a good grinding of black pepper and season it well with salt.
- Heap the filling onto one side of each circle, brush the border with beaten egg, then fold the pastry over the top and seal in a half-circle. Use your index finger and thumb to crimp and twist the edge, tucking the ends beneath. Transfer to the tray and brush with beaten egg to glaze.
- Bake for 15 minutes initially, then reduce the oven to 160°C, fan 140°C, gas 3 and bake for a further 45 minutes until golden brown and crisp.
- Let the pasties cool for at least 15 minutes before eating.