If you’ve got some swede to harvest, then you could of course make a puree or a mash, but a Cornish Pasty would be even better….and they are so good for this time of year as a filling, warming lunchtime treat!
To make it vegetarian, swap out the beef for a bit of grated cheese and just add a bit more filling to each pasty.
INGREDIENTS
For the pastry:
- 500g plain flour
- 125g butter
- 125g salted butter
- a pinch of Cornish Sea Salt
- 175ml cold water
For the filling:
- 400g beef skirt, cubed
- 300g potato, peeled & diced
- 150g white onion, peeled & sliced
- 150g swede, peeled & diced
- Cornish Sea Salt & Pepper mix
- Beaten egg (for glazing)
METHOD
To make the pastry:
- Put the flour, butter and lard in a mixer, and mix to a bread crumb like consistency.
- With the mixer running, add the water a little at a time until it pulls together in ball of dough.
- Wrap the dough in clingfilm and pop it in the fridge for 30mins.
To make the pasties:
- Preheat your oven to 180c
- Mix all the filling ingredients together
- Roll the pastry out to 0.5cm thick
- Cut out 4x 20cm circles from the pasty (use a side plate as a guide)
- Fill your pasties with the filling.
- Bring the pastry together and crimp it together to form the crust.
- Brush the pasty with the beaten egg,
- Use a sharp knife to make a hole in the top to let steam out.
- Put on an oven sheet and bake for 50 mins until golden brown