[www.keralites.net] Cornish pasties recipe

 

Makes 6 pasties Takes 40 minutes to make, 30-35 minutes to cook, plus chilling Ingredients: 500g strong white flour, plus extra for dusting ½ tsp each salt and pepper 120g cold butter, diced 120g cold lard, diced 1 medium free-range egg, beaten For the filling: 1 medium potato, cut into 0.5cm dice ½ (about 250g) swede, peeled and cut into 0.5cm dice 1 tbsp olive oil 1 large onion, finely chopped 300g beef skirt or chuck, excess fat removed and cut into 0.5cm cubes Method 1.For the pastry, sift the flour, salt and pepper into a large bowl. Add the butter and lard and rub between your fingers until it is the consistency of fine breadcrumbs. Add just enough chilled water to bind (about 7-8 tbsp). Shape into a flat disc, wrap in cling film and chill for at least 20 minutes. 2.Bring a large pan of salted water to the boil. Add the diced vegetables and parboil for 5 minutes. Drain and rinse under cold water. Meanwhile, heat the olive oil in a large sauté pan and soften the onion over a low heat. Mix with the vegetables in a large bowl and allow to cool. Once cool, stir in the chopped beef and season well. 3.Roll out the pastry on a lightly floured surface to the thickness of a pound coin. Cut out 6 x 20cm circles. Spoon the filling into the centre of each circle, leaving a 2.5cm border. Season. Brush the pastry edges with a little beaten egg, then fold in half to enclose the filling. Seal well, crimping around the edges. 4.Preheat the oven to 220°C/fan200°C/gas 7. Place the pasties on a large lined baking sheet and brush all over with beaten egg. Bake for 25-30 minutes until the pastry is golden and the filling is piping hot. Nutritional info Per pasty: 751kcals, 42.7g fat (20.1g saturated), 21.8g protein, 74.7g carbs (5g sugars), 0.8g salt, 5.5g fibre Chef's tip Don't pierce the pastry to let the steam out. The filling should steam inside the pasties.

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