Cornish Pasty – Diary of a Rocket Gardener

This has been something I’ve wanted to do for several years…make a Cornish Pasty using homegrown veggies. Finally, I’ve managed it, with some good homegrown swede that I was able to harvest last weekend, and some onions and potatoes that I pulled up and stored in late summer. What a result!!

Here’s the recipe I was following, which is from The Cornish Pasty Association. I tweaked it slightly, so this is the marginally adapted version! It makes 4 pasties.

INGREDIENTS

For the pastry:

  • 500g plain flour
  • 125g lard
  • 125g salted butter
  • a pinch of Cornish Sea Salt
  • 175ml cold water

For the filling:

  • 400g beef skirt, cubed
  • 300g potato, peeled & diced – I used the Ambo potatoes that I’d grown
  • 150g white onion, peeled & sliced
  • 150g swede, peeled & diced
  • Cornish Sea Salt & Pepper mix
  • Beaten egg (for glazing)

METHOD

To make the pastry:

  1. Put the flour, butter and lard in a mixer, and mix to a bread crumb like consistency.
  2. With the mixer running, add the water a little at a time until it pulls together in ball of dough.
  3. Wrap the dough in clingfilm and pop it in the fridge for 30mins.

To make the pasties:

  1. Preheat your oven to 180c
  2. Mix all the filling ingredients together
  3. Roll the pastry out to 0.5cm thick
  4. Cut out 4x 20cm circles from the pasty (use a side plate as a guide)
  5. Fill your pasties with the filling.
  6. Bring the pastry together and crimp it together to form the crust.
  7. Brush the pasty with the beaten egg,
  8. Use a sharp knife to make a hole in the top to let steam out.
  9. Put on an oven sheet and bake for 50 mins until golden brown