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.
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)
To make the pastry:
- Put the flour, butter and lard in a mixer, and mix to a bread crumb like consistency.
- With the mixer running, add the water a little at a time until it pulls together in ball of dough.
- Wrap the dough in clingfilm and pop it in the fridge for 30mins.
To make the pasties:
- Preheat your oven to 180c
- Mix all the filling ingredients together
- Roll the pastry out to 0.5cm thick
- Cut out 4x 20cm circles from the pasty (use a side plate as a guide)
- Fill your pasties with the filling.
- Bring the pastry together and crimp it together to form the crust.
- Brush the pasty with the beaten egg,
- Use a sharp knife to make a hole in the top to let steam out.
- Put on an oven sheet and bake for 50 mins until golden brown