Making Cornish pasties the traditional way
(You can click on ingredients to see more related recipes)
|250 g||Blade steak, or blade steak, finely chopped|
|1||Floury potatoes, like agria, peeled and chopped finely|
|¼ cup||Fresh parsley|
|¼ cup||Beef stock|
|¼ tsp||Wholegrain mustard|
|1 tsp||Horseradish, raw, peeled and grated|
|1||Egg, beaten to glaze|
- Preheat your oven to 210 degC. Put the flour, mustard and butter in a bowl and rub in the butter until it resembles breadcrumbs. Add 3 tbsp of cold water and mix with a knife until the mixture forms a ball. You may need to add more cold water. Try not to knead the pastry too much – as soon as it forms a ball, cover it in plastic wrap and put it in the fridge.
- To make the filling mix together the finely chopped steak, potato, swede, onion and parsley. Then add the stock, mustard and horseradish and season with salt and pepper. Mix together well.
- Roll the pastry out evenly on a floured bench to 5mm thick. Using a saucer cut out six or seven circles.
- Beat the egg, and with a brush paint it onto the inside edges of the circle before placing a mound of the filling in the middle. Bring the edges up to meet in the middle and crimp with your fingers to form a seal. Place on a greased oven tray and use the rest of the beaten egg to glaze the pasties.
- Put in the oven for 10 minutes before reducing the heat to 180 degC. Cook for another 20 minutes until the pastry is golden and crisp.
Tip: If you can’t find fresh horseradish leave it out, but it does add a really nice flavour.