Baking

Cornish pasties

This traditional Cornish lunch dish is the ultimate comfort food with a crisp, golden crust surrounding a hot potato and meat filling.
Cornish pasties
4
1H

Ingredients

Method

1.Preheat oven to 200°C/180°C fan-forced.
2.Dice onion, potatoes and steak into 1cm cubes. Combine in a bowl and season liberally with salt and black pepper. Set aside.
3.In a large bowl, combine flour and a pinch of salt. In a medium saucepan, combine water and butter and bring to the boil. Pour melted butter mixture over the sifted flour and salt; stir vigorously until a dough forms.
4.Turn onto a lightly floured surface and divide into 4 equal portions. Working quickly: roll each piece of dough into a circle about 20cm in diameter and 3mm thick.
5.Divide the filling between the pastries. Place filling down the centre of the pastry. Dot a little butter on top of filling.
6.Bring the edges of the pastry together above the filling and crimp together neatly.
7.Place pastries on a lightly greased baking tray and pierce a small hole or two in the centre of each (will allow steam to escape). Brush with egg and water mixture.
8.Bake in preheated oven 50-60 minutes or until pastry is golden brown and the filling is cooked through.
9.Can be cooked from frozen; just increase the cook time to 1½ hours.

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