Make a cornish pastie
We usually have one pastie each, which is a lot of food. Adjust to suit your appetite! First to make the pastry, we use a classic 2 to 1 short crust recipe. Use 1lb or 500gr flour to ½lb or 250gr butter, coarsely rubbed in. Add a pinch of salt, mix to a good rolling out consistency with a little water. Refrigerate for one hour. Prepare the ingredients - each should be cut or chopped to about the same size, 1cm or ½inch cubes. Starting with 1lb or 500gr beef topside or rump, and trimming the fat etc you should have a good quantity. Match this quantity in volume with the potato, onion and swede. You should have 4 little piles, of about the same size, of the ingredients. Turn your oven to very hot, 450°F or 220°C, then roll out the pastry on a well floured board, traditionally the kitchen table, to ¼inch or 6cm thick.
Ready to devour!
Use a plate of 20cm or 8" diameter to cut out a circle of pastry, and place your ingredients, in layers or mixed, in the centre. Throw on a quantity of ground black pepper, and a little salt, finally add a light dusting of flour. Moisten around the edge of the circle, then crimp together the opposite sides of the circle. Start from each edge of the circle, so that you end up with the crimped ridge going over the top of the pasty. (not the usual half moon shape of other, lesser pasties!). Just before you seal the top, add in a little water, or a knob of butter. Brush the pastry with beaten egg or milk, and place in the oven on a baking sheet. After 15-20 minutes, reduce the temp to 150°C or 350°F and continue baking 40-45 minutes for a total time of 1 hour. By now the aroma from the oven is so strong, you can't wait to try them! Try them with HP sauce or barbecue sauce as well as ketchup. And beer of course! IN THIS SECTION - cornish pasties intro
make a cornish pastie(this page)
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