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Cornish pasties
Nut-free. Sugar-free.450g (1 lb) plain flour 225g (8 oz) cooking fat pinch of salt cold water to mix 350g (12 oz) beef steak (not stewing beef) 1 large potato half a swede or a medium sized turnip 1 small onion salt and pepper 30g (1 oz) butter
Preheat oven to 220ºC (425ºF, gas mark 7).
You can use lard, hard margarine, butter or a combination of these to make the pastry. Rub fat into flour and salt until you get a result like coarse breadcrumbs.
Mix water in a little at a time, working into the mixture to make a dough. Don't add too much or it will become sticky. Set aside in a cool place.
Cut steak into small pieces. Do not mince.
Slice potato and swede or turnip into small pieces about 1cm (½″) across. Chop onion finely.
Dust the work surface with flour and roll out the pastry to about ¼cm (½.″) thick.
Using a small plate, cut out 15cm (6″) circles.
On one half, put a thin layer of prepared vegetables, then a layer of beef, another layer of vegetables and a final layer of beef. Be careful not to overfill, or the pastry will burst during cooking.
Sprinkle sparingly with salt and pepper and add a little butter.
Sprinkle filling with a dusting of flour.
Moisten the edge with milk or water, fold over the other half of the pastry and squeeze the edges firmly together, using your finger and thumb to turn the edge over and form a crimp. Repeat all along the edge. You must get a good seal.
Brush pasty with beaten egg wash and make a cut about 2cm (1″) long in the centre of the top side to allow steam to escape.
Bake at 220ºC (425ºF, gas mark 7) for about 20 minutes, then reduce temperature to 160ºC (325ºF, gas mark 3) for a further 40 minutes. Smaller pasties need less time. If they brown too quickly, cover loosely with greased paper.
Remove from the oven and cool on a wire rack.
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