Cornish Pasty - Cornish Pasty Recipe
"The Cornish pasty is known and loved throughout Great Britain and Ireland and not surprisingly when a Cornish pasty recipe is so simple and easy. The pasty evolved for Cornish tin miners, who, unable to return to the surface at lunchtime had a hearty, easy to hold and eat, lunch dish. With their hands often dirty from a mornings work, the pasty could be held by the thick pastry crust without contaminating the contents. The Cornish Pasty is great for a lunch box but also makes a great main course dish when served with fresh vegetables. In 2011 Cornish Pasties were given a PDO Status and so though my recipe is not exactly made to their criteria, it is nonetheless a great pasty. Watch My Video on How to Make Cornish Pasties..."
INGREDIENTS
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For the Pastry
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4 oz/110g all purpose/plain flour
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Pinch of salt
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2oz/ 55g butter, cubed
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2-3 tbsp cold water
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For the Filling
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¼ cup/50g onion, finely chopped
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½ cup /110g potato, cut into 1/4 inch /5 mm dice
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½ cup /110g , cut swede into 1/4 inch /5 mm dice
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4oz /110g rump steak, cut into small cubes
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Salt and pepper
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1 egg, lightly beaten
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