Cornish Pastie 3 - the genuine one

Cornish pastie 3

Ingredients

For the filling
  • 12 oz good quality beef skirt, rump or braising
  • 12 oz waxy potatoes
  • 7oz swede
  • 6oz turnip
  • 6oz onions
  • salt and freshly ground black pepper
  • knob of butter or margarine
 

Method

  1. Preheat oven to 170 C (150C for a fan oven)
  2. Cut the beef, potatoes, swede, turnip and onions into 1/2" 15mm square pieces
  3. Season well and mix
  4. Grease a baking tray
  5. Roll out the pastry into 10" 25cm circles
  6. Place a good handful of the mixture into the circles
  7. Dampen the edges and fold over to form a pasty shaped envelope
  8. Seal the edges
  9. Brush with whipped egg
  10. Bake in the oven for 45minutes increasing the temperature by 10C during the last 10 minutes of cooking

 

 

Ingredients

For the filling
  • 12 oz good quality beef skirt, rump or braising
  • 12 oz waxy potatoes
  • 7oz swede
  • 6oz turnip
  • 6oz onions
  • salt and freshly ground black pepper
  • knob of butter or margarine

Method

  1. Preheat oven to 170 C (150C for a fan oven)
  2. Cut the beef, potatoes, swede, turnip and onions into 1/2" 15mm square pieces
  3. Season well and mix
  4. Grease a baking tray
  5. Roll out the pastry into 10" 25cm circles
  6. Place a good handful of the mixture into the circles
  7. Dampen the edges and fold over to form a pasty shaped envelope
  8. Seal the edges
  9. Brush with whipped egg
  10. Bake in the oven for 45minutes increasing the temperature by 10C during the last 10 minutes of cooking