Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Cornish Pasty

Cooking time: 
30-45 minutes
Preparation time: 
15-30 minutes

For the Pastry ( This is for Shortcrust):

  • One and a half Cups Plain Flour
  • Lard or vegetable fat
  • Pinch of salt
  • Water

For the pasty filling:

  • Chuck steak or skirt
  • Two Large potatoes
  • Half a large swede (turnip as second best)
  • One large onion
  • Salt and pepper to taste
  • Water

The Pastry

  1. Place flour and salt in a bowl, rub in the fat, until the mixture is so fine that it falls through the fingers.
  2. Tip mixture onto a lightly floured table top. With your index finger make a well in the centre of the mixture. Add water a little at a time until it forms a pliable but stiff dough.

The Cornish Pasty Filling

  1. Finely chop the steak. Dice the potato, swede and onion. You may prefer to slice them. Add seasoning. Mix all in a bowl or to be really authentic use your kitchen table top.
  2. Using a floured table top roll out half the dough to a circle the size of a plate. Make a mound of the filling in the centre of the dough. Dampen round the edge of the dough with either water, or milk. Fold over the dough, to make a half moon shape, crimping the edges. Make a slit to let out steam. Brush with beaten egg to glaze.
  3. Cooking your Cornish Pasty Place on lightly greased metal baking tray in the middle of a preheated oven, for around 40 minutes at 450°F . The pasty is cooked when their undersides turn brown and crisp.