Per­fect pas­try

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Cor­nish pasties

Pasties were tra­di­tion­ally baked for min­ers or field work­ers, or for chil­dren to take to school. A pasty should al­ways be firm and full, never too juicy to eat with the hands, but never dry. Al­ways chop or slice the meat – never mince it.

Prep 15 min Rest 1 hr Cook 1 hr Makes 2

For the pas­try 300g plain flour ½ tsp salt

¼ tsp bak­ing pow­der 150g lard, diced 75ml ice-cold wa­ter

For the glaze 1 egg, beaten For the fill­ing 500g lean skirt or chuck steak, chopped 1 medium onion, chopped

90g turnip, chopped 250g potato, thinly sliced

Salt and black pep­per 1 pinch dried thyme

To make the pas­try, sift the flour, salt and bak­ing pow­der into a bowl. Rub the lard through the dry in­gre­di­ents. Add the wa­ter and knead into a smooth dough. Wrap in cling­film and leave in a cool place for an hour to rest.

Mix the meat with the veg­eta­bles, the salt and pep­per and thyme. Heat the oven to 200C/390F/gas 6.

Roll out the pas­try and cut it into two din­ner plate-sized Do not be tempted to use butter or any other kind of fat, be­cause lard gives the right flavour and tex­ture to the crust discs. Di­vide the steak mix­ture in the mid­dle of each disc, brush the edge of the pas­try with beaten egg, and fold over the pas­try to make a semi-cir­cle. Or, bring up the two sides of the pas­try to meet over the top of the fill­ing and pinch them to­gether (some Cor­nish peo­ple in­sist on one method; oth­ers dis­agree). Make two holes on top, so the steam can es­cape.

Put the pasties on a bak­ing sheet and brush with beaten egg. Bake for 20 min­utes, then lower the heat to 180C/350F/gas 4, for a fur­ther 40 min­utes. Serve hot or cold.

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