Traditional Cornish Pasties2013-12-16
- Yield : 8
- Servings : 4
- Prep Time : 60m
- Cook Time : 30m
- Ready In : 1:40 h
My mother was shown this recipe in the late 70’s by a Cornish chef…and then passed it down to me. Again this is simple to make – its just a bit aof effort to prep’, but trust me they are well worth the effort.
You can use “Ready Roll” pastry if you like but if you really want to make something special, make your own Pastry (which you can make in advance) check this easy.
- 8oz Rump Steak - Diced
- 1 Large Onion - Diced
- 2 Carrots - Diced
- ½ Swede - Diced
- 2 Potatoes - Peeled & Diced
- 1-2 Beef Stock Oxo Cubes
- A small pack off fine beans - Cut into 1cm in length
- Salt & Pepper
- Egg Yolk
- Short Crust Pastry - Ready Rolled will do...Or check my easy pastry recipe!
First job is to dice / cube all of your ingredients to roughly the same size of about 1cm. See the pics above for an idea
Now roll out your pastry to about 3mm to 4mm thick and the cut out a circle of about 20cm / 8" diameter. TIP: Use a side plate as a guide
Next place a selection of you ingredients in the middle of your pasty and season well with salt & pepper.
Now sprinkle over some of the oxo cube
Fold the pastry over to seal your pasty and pinch the edges together
Place on a floured baking tray & brush the pasties with the egg yolk, then cook for around 30 minutes (or util they "look" cooked) at 200° / 400°F or Gas Mark 6
Once cooked allow your pasties a couple of minutes to rest
For a vegetarian option just omit the meat and use a vegatable stock cube