| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Cornish | Sainsbury9, Sainsbury’s | 4 | servings |
INGREDIENTS
| 450 | g | Shortcrust pastry; made with lard |
| ; (1lb) | ||
| 450 | g | Pie beef: rump or chuck steak or skirt; (1lb) |
| 100 | g | Onions; chopped finely |
| ; (4oz) | ||
| 75 | g | Yellow swede; flaked (3oz) |
| 225 | g | Potato; flaked (8oz) |
| Salt and pepper | ||
| 1 | Egg; beaten, to glaze |
INSTRUCTIONS
Preheat the oven to Gas Mark 6/400 °F/200 °C. Roll out your pastry and cut it into four discs, using side plates as markers for the shape. Chill while you prepare the filling. Cut away all the skin and gristle from the meat; then chop it roughly or slice into thin flakes. Season. Take the filling ingredients and place in layers on one side of each pastry disc. Brush the edges with beaten egg, fold the other half of the pastry disc over the filling to give it a half-moon shape and twist the edges or pinch them together to seal the pastry and give it its characteristic rope-like, zig-zag finish. It is also traditional to mark initials in the corner of each, though this is only strictly necessary if the fillings have been varied to cater for individual tastes. Make two small steam holes in the top of each pastry and brush with the rest of the egg glaze. Bake at Gas Mark 6/400 °F/200 °C for 10 minutes; then lower the temperature to Gas Mark 4/350 °F/180 °C and bake for a further 40 minutes. Cover, if they seem to you to be browning too fast. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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