What are you missing the most about Cornwall? The coastline, the views, the surf...but what about the traditional Cornish pasty?
There’s nothing quite like a pasty lunch pitstop on the beach after a morning exploring the Cornish coastline. Whilst we can’t, sadly, bring the beach and the Cornish sunshine to you, we can bring you the pasty!
Unsurprisingly, the number of people turning their hand to baking has sky-rocketed since we have been confined to our homes. There's no denying that it is a relaxing and rewarding past-time. Whether you're a novice baker or a regular in the kitchen, we think you'll enjoy this taste of Cornwall. See below for our delicious recipe...
You will need:
For the pastry:
- 125g chilled butter
- 125g lard
- 100ml cold water
- 500g plain flour, plus extra
- Pinch of salt
- 1 egg
For the filling:
- 350g beef skirt, chuck steak or braising steak, finely chopped
- 1 large onion, chopped finely
- 2 medium waxy potatoes, peeled and chopped into 1cm cubes
- 175g swede, peeled and chopped into 1cm cubes
- 1 tbsp freshly ground black pepper
- 1 tbsp salt
- Two large mixing bowls
- Measuring jug
- Food processer (not essential)
- Baking tray
- Pastry brush
- Cut the butter and lard into cubes and then rub into the flour using your fingertips (or combine in a food processor), then slowly add the cold water to form a dough. Cut into four equal-sized pieces, wrap in cling film and pop in the fridge for 20-30 minutes.
- While the dough is chilling, pop the filling ingredients into a bowl and mix, and preheat the oven to 180C/fan 160C/gas 4
- Turn the dough out onto a clean floured surface and roll out into four circles, roughly the same size as a dinner plate.
- One by one, spoon the filling onto one half of each circle then carefully fold the other half of the pastry over and seal by twisting both edges together until you get to the corners. Fold these under.
- Carefully transfer each parcel to a baking tray and brush with the beaten egg all over.
- Cook for 45-50 mins or until golden brown. Enjoy!