Cornish pasties

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

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

Europe
United Kingdom
Pastry

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,