Cornish-Style Beef Pasties Recipe

Ingredients

• 400 g plain flour
• 1 teaspoon fine salt, divided
• 100 g unsalted butter, cold and cubed
• 100 g lard or vegetable shortening, cold and cubed
• 150 to 170 ml ice-cold water
• 300 g beef skirt or chuck, cut into 1 cm dice
• 250 g baking potato, peeled and cut into 1 cm dice
• 150 g swede, peeled and cut into 1 cm dice
• 100 g onion, finely chopped
• 1/2 teaspoon ground black pepper
• 20 g unsalted butter, cut into 4 pieces
• 1 large egg, beaten, for glazing

Method

1. 1

   Mix the flour with 1/2 teaspoon salt. Rub in the butter and lard until the mixture contains small flakes and pea-sized pieces, then add enough cold water to form a firm dough.

2. 2

   Knead the dough briefly until cohesive, flatten it into a disk, wrap, and chill for 30 minutes.

3. 3

   Heat the oven to 200 C, or 180 C fan, and line a large baking sheet with baking paper. Toss the beef, potato, swede, and onion with the remaining salt and the pepper.

4. 4

   Divide the dough into 4 equal pieces. Roll each piece into a circle about 22 cm across, using a plate as a trimming guide if desired.

5. 5

   Divide the filling across one half of each circle, leaving a 2 cm border. Place a piece of butter on each mound. Brush the edges lightly with water, fold the dough over, and press firmly to seal.

6. 6

   Crimp each sealed edge by folding and pinching small sections in sequence. Transfer the pasties to the sheet, brush with beaten egg, and cut a small steam hole in each top.

7. 7

   Bake for 15 minutes, then reduce the oven to 180 C, or 160 C fan, and bake for 28 to 30 minutes more, until deeply golden and the vegetables are tender when tested through a steam hole.

8. 8

   Rest for 10 minutes before serving so the filling can finish steaming and the juices can settle.