Ingredients |
250g | Plain Flour |
| 115 | Margarine or Butter and Lard mixture | |
| half tsp | Salt | |
| 225g | frying beef cut into 8mm cubes | |
| two medium | finely sliced onions | |
| 2 | Potatoes thinly sliced | |
| 1 piece | Turnip or Swede | |
| salt and freshly ground black pepper |
Method
Mix the salt and flour and rub in the fat. Mix to to a breadcrumb consistency. Add a little water (3 tbs) and mix to bind together to form a soft dough.
Allow the dough to rest in the fridge for 30 minutes.
Roll out the pastry and cut into 22cm rounds.
Peel and slice the potatoes thinly onto the centre of the round to form a base for the rest of the filling
Slice the turnip thinly over the potato, then spread the beef on top.
Add a little onion, season with salt and pepper.
I like to fry the onions until slightly brown and the meat until sealed. It adds more flavour.
Dampen the edges of the pastry rounds with water. Bring the sides together and twist into a Cornish Pastie shape. Brush with Egg.
Bake in a pre-heated oven at 200C (gas mark 6) for 30 minutes, reduce the heat to 190C (gas mark 5) and cook for another 30 minutes.
Page last updated 24 October 2005