Name: Cornish pasties
Yield: Makes 6–8
Cuisine: British
Ingredients: sea salt and pepper; 1 tsp chopped thyme leaves; 1 tbsp Worcestershire sauce; 200 g (7 oz) large potatoes, peeled; a little milk, to mix; 1 large onion, peeled and finely diced; 250 ml (8 fl oz) beef stock; 500 g (1 lb 2 oz) rump or frying steak; 200 g (7 oz) swede, peeled; 125 g (4½ oz) lard, chilled and diced; 500 g (1 lb 2 oz) plain flour, plus extra to dust; 1 tbsp vegetable oil; 1 medium egg, beaten, to seal and glaze; 2 tsp salt; 125 g (4½ oz) butter, chilled and diced

Preparation info

Makes
6–8

Difficulty
Medium

Appears in

British Food

By Mark Hix

Published 2005

About

Cornwall’s famous pasties were first made for miners, fishermen, farmers and children to take to work or school, though fillings would vary according to their pockets. Some pasties would only contain swede, potato and onion, plus some leek, and perhaps ham off-cuts.

Ingredients

For the pastry

500 g (1 lb 2 oz) plain flour, plus extra to dust

Method

To make the filling, cut the swede and potatoes roughly into 2 cm (½ inch) pieces and cook separately in boiling salted water until just tender. Drain and leave to cool. Meanwhile,