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Cornish Pasties
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Pastry | |
310 g | plain flour |
125 g | butter, chilled and cubed |
4 - 5 tablespoons | iced water |
Filling | |
160 g | round steak, diced |
1 small | potato, finely chopped |
1 small | onion, finely chopped |
1 small | carrots, finely chopped |
1 - 2 teaspoons | Worcestershire sauce |
2 tablespoons | beef stock |
1 | egg, lightly beaten |
To make pastry, process the flour, butter and a pinch of salt in a food processor for 15 seconds, or until crumbly.
Add water and process in short bursts until it comes together.
Turn out onto a lightly floured surface and gather together into a smooth ball.
Cover with plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 200 deg Celsius. Lightly grease a baking tray.
Mix together the steak, potato, onion, carrot, worcestershire sauce and stock. Season well.
Divide the dough into six portions and role out to 3 mm thick. Cut into 16cm rounds.
Divide filling the filling evenly and put in the centre of each pastry circle.
Brush the pastry edges with the beaten egg and fold over.
Pinch to prom a frill and place on the tray.
Brush with the remaining egg and bake for 15 minutes.
Reduce the heat to 180 deg Celsius and bake for a further 25 to 30 minutes, or until golden.
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