Name: Cornish Pasty
Prep time: 2 h
Cook time: 50 min
Total time: 2 h 50 min
Yield: 4 portions
Ingredients: 500 g plain flour; 100 g butter; 80 g lard; 1 teaspoon salt; 150 ml water; 400 g beef hindquarter; 300 g potatoes; 200 g turnip; 1 pc onion; 1 teaspoon salt; 0.5 teaspoon black pepper; 1 pc egg; 1 tablespoon milk

Step by step process

Preparation

1
Gather all the ingredients for your Cornish pasty. Place plain flour and salt into a large bowl. Add chilled butter and suet cut into cubes and rub them in with your fingertips until the mixture resembles coarse breadcrumbs.
2
Gradually add ice-cold water and use a spatula to bring the dough together into a cohesive mass. Mix briefly, shape into a disk, wrap, and chill for 30 minutes.
TIP:
Chill dough with a high fat content (butter, lard). Wrap it and refrigerate for 20-30 minutes to let the fats firm up, and only then roll it out. Working with cold fat will ensure flakiness and less cracking during baking.
3
Cut the beef (rump or round) into small cubes about 0.5-1 cm. Peel the potato and swede and cut into the same small dice, and finely chop the onion.
4
Mix the vegetables and meat in a bowl. Season generously with salt and pepper so the seasoning is evenly distributed throughout the filling.

Baking

5
Preheat the oven to 200 °C and line a baking sheet with parchment paper.
6
Divide the rested dough into 4 portions. Roll each into a circle about 20 cm in diameter and work quickly so the dough doesn't soften.
7
Place a quarter of the filling on one half of each circle. Lightly wet the edges with water, fold into a half-moon, and press firmly to seal.
8
Crimp the edge along the length in the traditional rippled fashion to ensure a good seal, and make a small steam vent on top with a knife.
9
Beat the egg with the milk and brush this mixture all over the pasties. Then transfer them to the prepared baking sheet.
10
Bake for 20 minutes at 200 °C, then reduce the temperature to 180 °C and bake for a further 25-30 minutes until golden. After removing from the oven, let rest for 10 minutes.

Serving

11
Serve warm or lukewarm as a hearty snack or a light main course. The flaky pastry should crack on cutting and release the juices from the meat and vegetables inside.