A sat­is­fy­ing Cor­nish tra­di­tion

Landscape (UK) - - Contents -

The cor­nish pasty is a sat­is­fy­ing and hearty meal in it­self, en­cased in a thick pas­try shell

Makes 4

150g un­salted but­ter, plus 50g cubed 300g plain flour, plus ex­tra for dust­ing 1 tsp salt 500g skirt steak, cut into 1cm cubes 2 waxy pota­toes, peeled and finely diced 1 medium onion, peeled and chopped ½ small swede, peeled and finely diced 1 medium egg, beaten to­gether with 1 tbsp wa­ter 4 tbsp clot­ted cream sea salt and freshly ground black pep­per

Place the 150g of but­ter in the freezer for at least 1 hr be­fore mak­ing the pas­try. Chill the 50g of cubed but­ter in the fridge. Sift the flour and salt into a bowl and stir briefly to com­bine. Rub the chilled but­ter cubes into the flour un­til the mix­ture re­sem­bles bread­crumbs. Add just enough cold wa­ter to form a pli­able dough, then knead very briefly. Wrap in cling film and leave to chill for 30 mins. On a lightly floured sur­face, roll out the pas­try into a large rec­tan­gle. Coarsely grate half of the frozen but­ter over two thirds of the sur­face of the dough, then fold the bot­tom third of the pas­try over the top. Fold it over again to com­pletely en­close the but­ter. Turn the pas­try 90° clock­wise, then roll out and re­peat us­ing the rest of the but­ter. Leave to chill for 30 mins. Pre­heat the oven to 200°C/gas mark 6. Di­vide the pas­try into four and roll out each piece to make a circle 6in (15cm) in di­am­e­ter, ap­prox­i­mately 2.5mm thick. Toss the steak with the potato, onion and swede, and sea­son lib­er­ally with salt and pep­per. Di­vide be­tween the pas­try cir­cles. Brush the edges of the pas­try with a lit­tle beaten egg wash. Top each pas­try circle fill­ing with a scant ta­ble­spoon of clot­ted cream, then bring the two sides of the pas­try to­gether to en­close the fill­ing, crimp­ing around the top to seal. Trans­fer the pasties to a lined bak­ing sheet and brush the tops with more beaten egg wash. Make a cou­ple of holes on top of each pasty so that steam can es­cape. Bake for 40-45 mins, turn­ing the oven down to 170°C/ gas mark 3 half­way through, un­til golden brown and pip­ing hot in the mid­dle. Re­move from the oven and al­low to cool briefly be­fore serv­ing.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.