Cornish Pasty

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Heat the oven to 200°C. Divide the pastry into four and roll each piece into a circle about 20 cm wide.

Ingredients quick view

450 g shortcrust pastry made with flour, butter and lard

300 g beef skirt or chuck, cut into small chunks

250 g potato, peeled and diced

180 g swede, peeled and diced

120 g onion, finely chopped

Salt and black pepper

1 egg, beaten, for glazing

Use diced beef rather than mince.

Keep the pastry cool but pliable enough to form a strong crimp.

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