If you go to Cornwall in England you have to try a typical Cornish pasty. Either as a cold snack or as a hot meal…
A friend of ours is Cornish (and very proud of it). When we visited him he decided to make us a proper Cornish pasty. Of course we didn´t say no to that.
The filling is usually meat, onions, turnip and potatoes, and is tucked into a pastry dough. A proper pasty is D-shaped and has a crimped edge making it practical to hold it when you eat. Back in the days when Cornwall had an active mining industry this crimping was very benefitial to the mine workers who could eat their lunch with their dirty hands.
Pre-heat oven to 220 °C.
110 g plain flour
Pinch of salt
55 g frozen butter, grated
2–3 tbsp cold water
For the filling:
50 g onion, finely chopped
110 g potato, cut into 5 mm dice
110 g cut swede into 5 mm dice
110 g rump steak, cut into small cubes
Salt and pepper
1 egg, lightly beaten
Make the pastry either in a food processor or by hand. Place the flour, butter and salt into a large clean bowl. Mix the butter into the flour with your fingers or a big spoon until the mixture resembles fine breadcrumbs. Work as quickly as possible to prevent the dough becoming warm. Add the water to the mixture until the dough binds together. Carefully add small spoons of cold water if the mixture is too dry.
Wrap the dough in Clingfilm and leave it somewhere cold for 15–30 minutes.
Roll each piece into rounds the size of a medium sized plate. Place onion, potato, swede and meat into to one side of the circle. Sprinkle salt and pepper on top. Brush the edges with a little beaten egg. Fold the circle in half over the filling so the two edges meet. Crimp the two edges together to create a tight seal. Brush each pasty all over with the remaining beaten egg.
Place the pasties on a greased baking sheet and bake for 45 minutes until golden brown.
Serve hot or cold. If you serve them hot, try some gravy and mushy peas on the side. Yummy!