| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Cornish |
Food &, Drink |
1 |
servings |
INGREDIENTS
| 6 |
md |
Potatoes |
| 1 |
sm |
Red onion; chopped |
|
|
Quarter of Swede |
| 1 |
lb |
Skirt of beef; (or chuck steak), |
|
|
; cut into small |
|
|
; chunks |
|
|
Sea Salt and pepper |
|
|
Half teaspoon of butter in each pasty |
|
|
Sprinkling of flour |
| 10 |
oz |
Fat |
| 1 1/2 |
lb |
Plain flour |
| 4 |
tb |
Water; (4 to 5) |
| 1 |
ts |
Cidar vinegar |
|
|
Egg to glaze |
INSTRUCTIONS
FILLING
SHORT CRUST PASTRY
Thinly slice the potato and swede, chop the onions and meat by hand.
Mix all filling ingredients together apart from the butter, salt,
pepper and flour.
In a separate bowl, rub the fat and the flour together, add the
vinegar and the water and mix together to make a light dough. On a
lightly floured board, roll out the pastry to a quarter of an inch in
thickness. Use a tea plate (approx. 7inches in diameter) to cut
rounds of pastry out.
Divide filling mixture between the pastry rounds and season with salt,
pepper and a knob of butter. On each pasty, pull up both sides of
pastry to make a half moon shape. Press the edges firmly together and
using finger and thumb, crimp to seal. Brush each pasty with beaten
egg.
Place the pasties on a baking tray lined with bakewell paper, cook on
middle or top shelf of the oven for 45mins at 450 F or 225 C.
The pasties are cooked when their base turns golden brown.
Converted by MC_Buster.
NOTES : Makes 6 pasties
Converted by MM_Buster v2.0l.
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