Cornish pastie a handy handful of warming flavour
CORNISH pasties feature tender, peppery beef chunks combined with soft, flavorful vegetables, encased in a delicious, buttery pastry. Originating from the south of England, they're beloved by the Cornish for good reason. Cornish pasties were a staple among the lower classes since the 18th century. Miners relied on them in the tin mines for sustenance, and the distinctive crimped crust served as a practical handle, keeping their hands clean from toxic substances like arsenic.
Ingredients
- 1 tbsp olive oil
- 20g butter
- 300g beef rump steak, trimmed, diced
- 1 small brown onion, finely chopped
- 1 (150g) desiree potato, peeled, diced
- 1 (150g) swede, peeled, diced
- 1 egg, lightly beaten
Pastry
- 4 cups plain flour
- 300g butter, chilled, chopped
- 2 egg yolks
- 1/2 cup chilled water
Method
Make pastry by processing flour and butter until mixture resembles fine breadcrumbs. Add egg yolks and chilled water. Process until mixture comes together. Turn out onto a lightly floured surface. Knead until smooth. Shape into 4 discs. Wrap in plastic wrap. Refrigerate for 30 minutes.
Meanwhile, heat oil and butter in a large frying pan over medium-high heat. Cook beef, in batches, for 2 to 3 minutes or until browned. Transfer to a bowl.
Reduce heat to medium. Add onion. Cook for 3 minutes or until softened. Add potato and swede. Cook, stirring occasionally, for 6 to 8 minutes or until potato and swede are starting to soften. Remove from heat. Using a slotted spoon, transfer beef to potato mixture. Stir to combine.
Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Roll 1 pastry disc out between 2 sheets baking paper until 4mm thick. Cut a 20cm round from pastry. Spoon one-quarter beef mixture onto one half of round. Brush pastry edge with egg. Fold pastry over to enclose filling. Pinch edges to seal. Place on prepared tray. Repeat with remaining pastry discs, beef mixture and egg to make 4 pasties.
Brush pasties with remaining egg. Using a small knife make 2 small slits in top of pasties. Bake for 10 minutes. Reduce oven to 180°C/160°C fan-forced. Bake for 25 to 30 minutes or until golden and cooked through. Stand for 5 minutes. Serve.
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