Cornish pasty

PUBLISHED: 14:47 14 May 2014 | UPDATED: 14:47 14 May 2014

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Recipe to create the perfect cornish pasty

PASTRY

• 500 g Plain White Flour

• 250 g Salted Butter

• 165 g Water

Blitz the flour and diced butter in a food processor until breadcrumb texture. Keep the processor spinning and gradually incorporate the cold water. When it forms into a ball, turn out onto a sheet of cling film and leave int he fridge for 1-2 hours. Then slice into four and roll out on a floured surface into thin circles. Approxiametly 25 cm across (I use a saucepan lid to then cut into a perfect pasty round)

FILLING

• 300 g Beef Skirt finely chopped

• 125 g finely chopped potato

• 125 g finely chopped turnip

• 50 g finely diced onion

• 1 tsp cracked black pepper

• 1 pinch of Salt

• Optional: a knob of butter for extra juiciness

CRIMP

Place 150 g of filling in the centre of the pastry round and then fold both sides to the middle. Pinch the pasty closed and then start right to left and using your finger and thumb roll the pastry into a rope-like crimp. At the end fold over the pastry back onto itself.

BAKE

Place a knife hole in the top of the pasty and place on baking paper. Brush with an egg wash and bake for 45 minutes at 180˚C

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