Cornish Pasty

Method

1. 01

   Make the pastry

   Mix the 500 g flour with 6 g salt. Rub or cut in the 125 g butter and 125 g lard until the pieces are pea-sized, then add about 180 ml ice-cold water gradually and knead only until a firm cohesive dough forms.

   

2. 02

   Rest and divide the dough

   Wrap the dough and refrigerate for 30 minutes. Divide it into 6 equal pieces and keep 5 chilled while rolling the first, so the fat remains firm.

   

3. 03

   Prepare the raw filling

   Combine the 450 g beef, 450 g potato, 300 g swede and 250 g onion. Add the remaining 8 g salt and 5 g pepper and toss only until evenly seasoned; do not cook the filling.

   

4. 04

   Roll six pastry rounds

   Roll each dough piece to a 24 cm circle about 4 mm thick. Use a plate as a guide if needed, but avoid repeated rerolling of scraps because it toughens the pastry.

   

5. 05

   Fill without overpacking

   Place one sixth of the raw filling in a compact mound slightly off-centre on each round, leaving a 3 cm clean border. Keep the cut pieces lying fairly flat so the pastry can fold without tearing.

   

6. 06

   Fold and side-crimp

   Lightly wet the border, fold the pastry over into a half-moon and press out excess air. Seal firmly, then crimp the joined edge along the side by folding and pinching successive sections into a thick rope.

   

7. 07

   Glaze and vent

   Set all 6 pasties on lined trays. Brush evenly with the 50 g beaten egg and cut one small 1 cm steam slit in the top of each pasty.

   

8. 08

   Bake until deeply golden

   Heat the oven to 200°C. Bake for 15 minutes, then reduce to 170°C and continue for 35–40 minutes until the pastry is deeply golden and crisp. Rest for 15 minutes before serving so the filling juices settle.