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Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 30 mins

Serves: 4

Homemade Takeaways
MAKES 4 LARGE PASTIES

The Cornish pasty is steeped in centuries of history that all started down the mines of Cornwall and Devon. Its appeal has survived many variations, so much so that it has been given protected status by the EU. Hopefully my version doesn’t contravene international law; one thing is for certain, it makes the perfect snack to be enjoyed hot or cold.

PREP TIME: 30 MINS
COOKING TIME: 35 MINS

Posted by Orion Books • Published 26th July 2015 • See Orion Books's 81 projects » © 2024 Rob Allison / Orion Books · Reproduced with permission. · HOMEMADE TAKEAWAYS: This collection of homemade and mouth-watering recipes by Rob Allison is published by Orion as a hardback priced £18.99 (ebook: £9.99) For more information, please go to www.orionbooks.co.uk Photography (c) Kris Kirkham’

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Step 1
Preheat your oven to 180°C/fan 170ºC/350ºF/gas mark 4. Line a baking tray with baking parchment.
Step 2
Lightly dust a clean surface with flour and roll out your pastry to a thickness of about 5mm. Using a small plate as a template cut out four discs, about 20cm in diameter. This may require you to re-roll the pastry.
Step 3
Mix the steak, potatoes, swede and onion in a bowl, season with a generous amount of salt and pepper, and give the ingredients a mix.
Step 4
Make equal piles of the mixture in the centre of each pastry disc, leaving a border of at least 3cm all the way around. Brush the edge of the pastry with a little beaten egg.
Step 5
Draw two sides up over the filling and press together in the middle over the raw filling. Using your fingers, crimp the joined pastry into the classic pasty shape. This is something that will become easier and more precise with practice.
Step 6
Transfer the pasties to the prepared baking tray, glaze with more beaten egg and place in the oven for 35–40 minutes, by which time the pastry will have turned a deep golden colour and the filling will be cooked through. To ensure the meat is fully cooked push a sharp knife into the thickest part of a pasty and leave it for 5 seconds. Touch the tip of the knife and if it’s hot then the meat is fully cooked.
Step 7
Let the pasties stand for 5 minutes before digging in. Alternatively these are delicious served at room temperature for a very filling lunch.