Shortcrust Pastry
225 gm plain flour
115 gm fat (mixture of lard %26amp; butter)
pinch of salt
The Filling
225 gm steak cut into small cubes
2 or 3 large potatoes
piece of turnip or swede
onion, peeled and chopped
salt and pepper
The Method
1. Sift the flour with the salt, rub in the fat and mix to a pliable consistency with some water, leave to rest for half an hour.
2. Roll out half the pastry into a round about 5mm thick (quarter of an inch)
3. Peel and slice the potatoes thinly onto the centre of round to form a base for the rest of the filling
4. Slice the turnip thinly over the potato, then spread the beef on top.
5. Add a little onion, season with salt and pepper
6. Dampen the edge of the circle of pastry with water to help seal it, bring together the edges make a parcel with the filling in the centre.
7. There should be a neat pastry parcel. If you do get any holes, then patch them with a little extra pastry. You can make the pastry neater by crimping the edges. Fold over the edge to make it slightly thicker, then squeeze tightly every 2 cms to make a neat pattern along the edge.
8 Put the pastry on a piece of buttered paper, make a small slit on the top to let the steam brush the top with a little milk, and put it on a greased baking tray.
9. 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.
10. You can make the pasty as a starter, by making it smaller. Use a saucer as a template to get the sizeDoes anybody know the best recipe for?
Yes, this is great:
http://www.videojug.com/search?keywords=鈥?/a>
As above, but beef skirt is the traditional cut of meat to use, and a proper Cornish pasty does not contain carrots.
No comments:
Post a Comment