Cornish pasties
Preparation Time: 15 minutes
Cook Time: 15 minutes
Serves: Makes about 6
The perfect pastry snack!
Ingredients
15ml cooking oil
250g rump steak, cut into 1.5 cm cubes
1 medium onion, coarsely chopped
200ml beef stock
30ml chopped fresh mixed herbs or 10 ml dried
15ml Snowflake cake flour for thickening
1 quantity (about 500 g) shortcrust pastry OR quantity (about 400 g) hot water pastry
1 medium carrot, diced
1 medium potato, diced
1ml Salt and freshly ground black pepper to taste
1ml milk for glazing
1 Beaten egg for glazing
Method
- Heat oil in a medium heavy-based saucepan and fry steak until lightly browned. Add onion, carrot and potato and sauté for about 5 minutes.
- Add stock, herbs and seasoning and simmer for about 10 minutes. Make a paste with the flour and a little water, add to mixture and simmer until it thickens. Remove from heat and leave to cool.
- Roll out pastry on a lightly floured surface, to a thickness of 3 mm. Use a saucer of about 17 cm in diameter to cut out six rounds. Divide meat mixture evenly between pasties, placing it in the centre.
- Dampen edges of pastry with water, bring edges together over middle of filling, and seal to enclose filling.
- Place pasties onto a greased baking tray and brush with beaten egg and milk. Bake in a preheated oven at 200 °C for about 15 minutes. Reduce oven temperature to 150 °C and continue baking for 35 minutes, or until golden brown.
