Cornish pasty

Ingredients

For the pastry

225g/½lb plain flour, plus extra for dusting

1 tsp baking powder

½ tsp salt

60g/2½oz unsalted butter

1 free-range egg, yolk only

60ml/2½fl oz water

1 free-range egg, beaten, for glazing

For the filling

50g/2oz swede, finely chopped

150g/5½oz potato, peeled and cut into cubes

50g/2oz onion, finely chopped

100g/3½oz rib-eye steak, cut into small pieces

1 tbsp chopped fresh parsley

salt and freshly ground black pepper

Preparation method

1.

For the pastry, pulse the flour, baking powder, salt, butter and egg

yolk in a food processor until the mixture resembles breadcrumbs.

2.

Gradually add the water, a tablespoon at a time, mixing continuously

until the mixture just comes together as a dough. (You may not need

to use all the water.) Roll the dough into a ball, then wrap it in cling

film and chill in the fridge for an hour.

3.

Meanwhile, for the filling, bring a pan of salted, boiling water to the

boil. Add the chopped swede and potato and cook for 4-5 minutes,

until tender, then drain well, refresh in cold water and set aside.

4.

Preheat the oven to 180C/350F/Gas 4.

5.

Roll the chilled pastry out onto a clean, floured work surface. Cut a

large disc from the pastry using a dinner plate as a template. Place

the onions in a line down the middle of the pastry disc. Spoon the

chopped steak on top, then spoon the cooked potato and swede

over it. Sprinkle with the chopped parsley and season, to taste, with

salt and freshly ground black pepper.

6.

Brush the edge of the pastry disc with some of the beaten egg. Draw

the edges of the pastry together and crimp them with your fingers to

seal so that the seal sits on top of the filling. Using a knife, make a

small hole in the top of the pasty and brush all over with the

remaining beaten egg.

7.

Place the pasty onto a baking tray and bake in the oven for 25-30

minutes, or until golden-brown.

1-2 hours

preparation time

30 mins to 1 hour

cooking time

Makes 1 large pasty