British · PANTRYHOP RECIPE
Cornish Pasty
80 minutes · 4 servings · omnivore
A traditional Cornish hand pie, kept simple and portable.
Ingredients
Check you have the quantities below.
- 500 g shortcrust pastry
- 300 g beef skirt or stewing beef, diced small
- 200 g potato, peeled and diced small
- 150 g swede, peeled and diced small
- 1 onion, finely chopped
- 25 g butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1 egg, beaten
Let’s make it
- Preheat the oven to 190 C/375 F. Mix the beef, potato, swede, onion, butter, salt and pepper.
- Divide the pastry into 4 rounds. Spoon the filling onto one side of each round, fold over and crimp the edges securely.
- Brush with egg and place on a baking tray.
- Bake for 45-50 minutes until golden and the beef is cooked through to 63 C/145 F and the vegetables are tender.
- Rest for 10 minutes before eating.
Dice the filling very small so the pasty is easy for children to bite into.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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