Sure! Here’s a traditional recipe for Cornish meat pies, also known as Cornish pasties:
★Ingredients
For the Pastry:
250g unsalted butter, chilled and cubed
500g plain flour
1 tsp salt
5-6 tbsp cold water
For the Filling:
350g beef skirt or chuck steak, finely diced
1 small swede (rutabaga), peeled and finely diced
1 large potato, peeled and finely diced
1 onion, finely chopped
Salt and pepper, to taste
1 egg, beaten (for glazing)
Have fun creating them and giving them as gifts
★Instructions
- Make the Pastry:
- In a large bowl, combine the flour and salt.
- Add the cubed butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
- Gradually add cold water, a tablespoon at a time, and mix until the dough comes together. You may not need all the water.
- Knead the dough lightly, then wrap it in cling film and chill in the refrigerator for at least 30 minutes.
- Prepare the Filling:
- In a bowl, combine the diced beef, potato, swede, and onion. Season generously with salt and pepper.
- Assemble the Pasties:
- Preheat the oven to 200°C (180°C fan)/400°F/Gas Mark 6.
- Divide the pastry into 4 equal portions and roll each portion into a circle about 20cm (8 inches) in diameter.
- Place a quarter of the filling mixture in the center of each pastry circle.
- Brush the edges of the pastry with a little beaten egg, then fold the pastry over the filling to create a semi-circle. Crimp the edges to seal.
- Place the pasties on a baking sheet lined with parchment paper.
- Brush the tops with the remaining beaten egg to glaze.
- Bake the Pasties:
- Bake in the preheated oven for 45-50 minutes, or until the pastry is golden brown and the filling is cooked through.
- Serve:
- Allow the pasties to cool slightly before serving.
Enjoy!