Cornish pasties

Name: Cornish pasties
Yield: To Serve Four
Cuisine: United Kingdom
Ingredients: 100 g (4 oz) lard or half lard, half butter; 100 g (4 oz) lard or half lard, half butter; 225 g (8 oz) plain flour; plenty of pepper; 1 beaten egg; 2-3 potatoes; plenty of salt; 350 g (¼ lb) chuck steak; 1 small onion; salt; a little cold water

Preparation info

To Serve
Four

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

This particularly portable lunch is as popular today as it ever was. Purists say that Cornish pasties should not be made with mince, but with good chuck steak cut by hand into tiny pieces, and this is certainly the way to get the best results.

Ingredients

The pastry

225 g (8 oz) plain flour
100 g (4

Europe
United Kingdom
Supper
Lunch

Method

Make the pastry, rubbing the fat into the flour and salt and then adding a little very cold water. Let it rest in the refrigerator while you prepare the filling.

Cut the meat into tiny pieces. Slice the onion into the finest slices possible, then chop it coarsely.

Peel the potatoes and cut into little thin pieces, not cubes. This can be done by slicing the potato thinly and then