https://www.cutoutandkeep.net/projects/cornish-pasty • Posted by Hodder & Stoughton
Learning to make shortcrust pastry unlocks the door to a whole new array of dishes. And one of my favourites has to be a homemade Cornish pasty. It’s such a simple dish, with honest flavours, seasoned with just salt and pepper, and the filling entirely cooked inside the pastry. It also makes for an exciting alternative to your usual packed lunch (try out my Quiche Lorraine on page 106, too). Great with a big dollop of mustard
Learning to make shortcrust pastry unlocks the door to a whole new array of dishes. And one of my favourites has to be a homemade Cornish pasty. It’s such a simple dish, with honest flavours, seasoned with just salt and pepper, and the filling entirely cooked inside the pastry. It also makes for an exciting alternative to your usual packed lunch (try out my Quiche Lorraine on page 106, too). Great with a big dollop of mustard
Preheat your oven to 190°C/gas mark 5.
In a bowl, combine the flour and butter by gently crumbling them together between your fingertips until the mixture resembles damp sand. Add the water and knead very gently to form a soft dough. Transfer the dough to a worktop and roll it out to a disc roughly 20cm in diameter and about the thickness of a £1 coin. Combine the minced beef in a bowl with the onion, potato and carrot and season well. Place the filling on the pastry, slightly off centre, then fold the dough in half – over the filling – to create a semi-circle.
Press the edges together to form a seal and crimp the pasty by folding the edge over itself repeatedly.
Pierce a hole at the top to allow the steam to escape and cook in the oven on a non-stick baking tray for about 45 minutes, until the pastry is nicely golden brown and the filling is cooked.