Cornish pasties are a real treat. These lovely pastries are filled with delicious stewing steak, onion, swede and potatoes, making them a perfect savoury meal on the go. You can have them for breakfast to start the day in style or pair them with a nice salad for dinner. The best thing about these pasties is the lovely shortcrust pastry that has a crunch on the outside and soft, steamy filling on the inside. Freeze them in batches and bake when you feel like a comforting treat. We say that this makes 2 large pasties, but of course you can adjust the size of each pastie to accommodate for your family.
Recipe Tester Feedback: "A great old fashioned recipe with beautiful flavours. The pastry was nice and golden. All the family loved them." - Heidi
Contains: Gluten / Dairy / Egg
Preparation Time 1 hour
Cooking Time 35-40 minutes
Makes 2 large pasties
Can be frozen
- onion - 1, peeled and quartered
- stewing beef - 100g, cut into small chunks
- swede - 50g, chopped into large chunks
- potato - 1, medium, quartered
- water - 1L
- salt - 1 tsp
- fresh parsley - 20g
- salt - to taste
- pepper - to taste
- plain flour - 225g
- baking powder - 1 tsp
- salt - 1 tsp
- butter - 60g
- egg - 1, separated into yolk and white
- water - 60g
- Place the onion (1) and beef (100g) in the bowl. Chop Speed 5 / 5 seconds. Pour into a small bowl and set aside.
- Clean the bowl.
- Sit a small bowl on the lid and weigh water (60g) into the bowl. Set aside.
- For the pastry, place the plain flour (225g), baking powder (1 tsp), salt (1 tsp), butter (60g) and egg yolk (1) in the bowl. Keep the egg white (1) in a separate bowl until later. Knead 2 minutes / Closed Lid / Kneading Function. While kneading, pour in the water (60g) in a thin stream through the lid until the mixture resembles a rough dough. Remove from the bowl and form into a ball. Wrap in clingfilm and chill for 30 minutes in the fridge.
- Place the swede (50g) and potato (1) in the bowl. Chop Speed 5 / 3 seconds.
- Fill the bowl with 1L water and salt (1 tsp). Cook 10 minutes / 100C / Reverse+Speed 1.
- Drain and set aside to cool on a large plate. Clean the bowl.
- Place the parsley (20g) in the bowl and chop Speed 7 / 4 seconds. Pour into a small bowl and set aside.
- Preheat the oven to 180C and line a large baking tray with baking paper.
- Remove the dough from the fridge, unwrap and place on a floured surface. Roll out to 1cm thickness and, using a small dinner plate as a template cut out a round using a knife. Form a ball with the remaining dough and repeat the rolling and cutting.
- Spoon over the onion-beef mixture in the middle of each pastie and then pour over the potato-swede mixture. Finish off with some chopped parsley and salt and pepper to taste.
- Brush the edge of each pastie with the leftover egg white (1) and fold each side together towards the centre of the pastie, using your fingers to crimp together the edges thoroughly. At this stage you can freeze the pasties and thaw when needed.
- Place them on a baking tray either sideways or upwards and brush with the egg white (1). Bake for 35-40 minutes until deep golden brown.
- Remove and eat while hot.