Ingredients
- Easy Pastry:
- 3 cups plain flour
- 180 gm butter cut into cubes
- 4 Tbsp cold water
- Filling:
- Approx. 375 gm of steak, either rump or braising steak (Blue Mountain Butchery)
- 4 potatoes which hold shape when cooked, I used Purple Passions (Caithness Farm)
- 1/2 swede (Ettrick Gardens)
- 60 gm butter
- 2 onions finely chopped.
- 2 Tbsp water
- 1 Tbsp Worcestershire sauce (optional)
- 2 tsp mixed herbs (optional)
- 1 egg beaten (Agreeable Nature)
Vendors
Tags
Baking
Potatoes
Meat
Pasties
Steak
Pastry
Cornish Pasties
![pasties](/assets/pasties__ScaleWidthWzgwMF0.jpg)
Method
- These are a family favourite on a Sunday night in our house, and any leftovers are great for school or work lunch the next day
- PASTRY: Put flour and butter into a food processor and pulse until like breadcrumbs
- Add the cold water and pulse to form a dough
- Wrap the dough in baking paper, in a ball, and put in the fridge to firm up while you prepare the filling
- FILLING: Chop the steak, potatoes, swede, and butter into small cubes
- Finely chop the onion & mix all ingredients in a large bowl
- PASTIES: Preheat the oven to 220 degrees C
- Roll out pastry and use a large saucer as a guide cut out 8 round circle shapes or more, if you have enough pastry
- Brush the edges of the pastry with a beaten egg and put a small mound of the filling in the centre of the pastry circle
- Bring the edges together to meet over the centre of the filling
- Press to seal
- Crimp the seal to make the traditional shape of a pasty which is meant to resemble a dragon's tail, according to my Scottish great grandmother, who taught me to make these when she was 96 and I was 6
- Brush the pastries with the rest of the egg wash
- Bake in a 220-degree C
- oven for the first 15mins, then 180 for an hour
Comments
Recipe by: Nickee Charteris