Cornish Nasty

Recipe for: CORNISH NASTY (PASTY)

Ingredients:

• For the pastry:
• 125g butter, chilled & diced
• 125g lard, diced
• 500g plain flour
• 1 egg, beaten, to glaze
• For the filling:
• 350g beef skirt or chuck steak, finely chopped
• 1 large onion, finely chopped
• 2 medium potatoes, peeled & cut into small dice
• 175g swede, peeled & cut into small dice
• Lots of freshly ground black pepper

 Method:

1. rub the salt, butter & lard into the flour using fingertips or processor until you have fine breadcrumbs
2. blend in 6-8 tablespoons of water to make a firm dough
3. cut into four pieces, cover & chill for 20-30 minutes
4. heat oven to 220C/ fan 200C/ gas 7
5. mix together the filling ingredients + pinch salt
6. roll out each piece of dough into a circle or an oval
7. spoon a quarter of the filling into the middle of the dough, leaving a pastry margin all the way around
8. brush the pastry around the open edge
9. either fold over to seal the pastry at one side (Cornish), or else gather up both sides to meet at the top (Yorkshire).  Make sure the pastry is sealed all the way round.
10. brush the pastry with beaten egg
11. pierce the pastry at the top with a fork to allow steam to escape
12. lift onto an oiled, non-stick baking sheet
13. make the other three pasties the same way
14. bake in the oven for ten minutes, then lower temperature to 180C/ fan 160C/ gas4 and cook for another 40-45 minutes until golden brown

 What else you need to know:

1. can be eaten immediately, cooled & re-heated or frozen
2. serve with LOTS of gravy & a green veg