Cornish Pasties

By HeatherS

Ingredients

• 500 q plain flour, plus extra for dusting
• 125 q liqhtly salted butter, diced
• 125 q lard, diced
• 1 tbsp sunflower oil
• 1 onion, chopped
• 150 q swede, peeled and diced
• 150 q potato, peeled and diced
• 350 q sirloin steak, cut into very small pieces
• 1 medium eqq, beaten

Details

Servings 4
Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

Place the flour, butter and lard in a large bowl. Using your fingertips, rub together until the mixture resembles bread crumbs. Add about 5 tbsp ice-cold water and, using your hands, mix to a firm pastry dough. Cover with clingfilm and chill in the fridge for 20 minutes.

Heat the oil in a pan and cook the onion over medium heat for 6 minutes. Tip into a bowl, then mix in the swede and potato. Season with salt and freshly ground black pepper.

On a lightly floured surface, roll out the pastry dough and, using a 20 cm (8-inch) plate, cut out 4 circles. Place a quarter of the vegetable mixture on one half of each circle and top with the steak.

Brush the edges with some of the egg. Fold the pastry over the filling and crimp the edges with your fingers. Place on a baking tray lined with baking parchment, brush with more egg, then chill in the fridge for 15 minutes.

Preheat the oven to 200°C (400°F).

Bake the pasties for 10 minutes, then reduce the oven temperature to 180°C (350°F) and cook for a further 40 minutes.

Per serving
656 cals, 39.7 g fat, 20.5 g sat fat, 3.2 g total sugars, 500 mg sodium