For shortcrust pastry (rough puff can also be used):
- 500 g strong bread flour (it is important to use a stronger flour than normal as you need the extra strength in the gluten to produce strong pliable pastry)
- 120 g lard or white shortening
- 125 g Cornish butter
- 1 tsp salt
- 175 ml cold water
For the filling
- 400 g good quality beef skirt, cut into cubes
- 300 g potato, peeled and diced
- 150 g swede/turnip*, peeled and diced
- 150 g onion, peeled and sliced
- Salt & pepper to taste (2:1 ratio)
- Beaten egg or milk to glaze
*The vegetable to use is the yellow-fleshed swede, not a white turnip. This is known commonly in Cornwall as the turnip. It’s also known as the yellow turnip/Swedish turnip in some places and in North America, it is called rutabaga.
- Add the salt to the flour in a large mixing bowl.
- Rub the two types of fat lightly into the flour until it resembles breadcrumbs.
- Add water, bring the mixture together and knead until the pastry becomes elastic. This will take longer than normal pastry but it gives the pastry the strength that is needed to hold the filling and retain a good shape. This can also be done in a food mixer.
- Cover with cling film and leave to rest for 3 hours in the fridge. This is a very important stage as it is almost impossible to roll and shape the pastry when fresh.
- Roll out the pastry and cut into circles approx. 20cm diameter. A side plate is an ideal size to use as a guide.
- Layer the vegetables and meat on top of the pastry, adding plenty of seasoning as you go. The amount of salt and pepper to use will vary according to taste but a good rule of thumb is to use a good pinch of salt and a gentle pinch of pepper on each layer.
- Bring the pastry around and crimp the edges together (see our guide to crimping).
- Glaze with beaten egg or an egg and milk mixture.
- Bake at 165 degrees C (fan oven) for about 50 – 55 minutes until golden.
Recipe credit: Cornish Pasty Association