Cornish pasty recipe from the two great guys on their bikes – travelling around the country Hairy Bikers showing the best of British food classics. This recipe is absolutely perfect – aromatic, golden brown, crumbly pastry filled with veg and lean beef steak.
This recipe makes 6 pasties.
Leftover pasties can be kept in the fridge wrapped in cling film for two days, or frozen for up to a month.
Ingredients for the pastry:
- 450g plain flour
- 2tsp baking powder
- 1tsp salt
- 50g unsalted butter
- 75g lard
- 2 egg yolks
- 125ml cold water
For the Cornish Pasty filling:
- 250g potato, finely diced
- 150g swede, finely diced
- 150g onion, finely chopped
- 450g beef steak, finely chopped
- Salt and black pepper
- 1tbsp plain flour
- 40g butter
- 1 egg, beaten
Method:
- For the pastry: place flour, butter, lard, salt and egg yolks in a food processor and blitz until bredcrumb consistency. Slowly pour in the cold water into the mixture until it forms a dough. Wrap tha pastry in cling film and place it in the fridge for an hour.
- Prepare the filling. Peel and finely chop the onions, potatoes and swede, cut the beef into small pieces. Mix all the ingredients in a large bowl, season with salt and pepper and sprinkle with flour, mix well.
- Preheat the oven to 180°C. Thinly roll out the dough and cut out 6x20cm circles, using a side plate as a template. Place some filling and a little bit of butter on one half of a circle leaving some space around the edge. Fold the dough over to form D-shaped pasty and crimp the edges.
- Brush each pasty with beaten egg and make a smal hole on top to let the steam out during baking. Bake for about 50 minutes.
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