Traditional Cornish Pasty

Ingredients

Egg

1, beaten (for egg wash)

Shortcrust pastry

500g, ready-made

Salt and pepper

to taste

Unsalted butter

50g, diced

Swede

150g, peeled and diced

Onion

1 large, peeled and diced

Potatoes

2 medium, peeled and diced

Beef

300g, diced

Instructions

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, combine the diced beef, potatoes, onion, swede, salt, and pepper. Mix until the ingredients are well coated.
3. On a floured surface, roll out the shortcrust pastry to a thickness of about 3mm. Using a plate as a guide, cut out 4 circles, approximately 20cm (8 inches) in diameter.
4. Divide the beef and vegetable mixture equally among the pastry circles, placing it on one half of each circle. Dot the mixture with diced butter.
5. Fold the other half of the pastry over the filling to form a semi-circle shape, and crimp the edges together to seal the pasties. This traditional crimping technique not only seals the pasty but also provides a 'handle' for miners to hold while eating.
6. Place the pasties on a baking sheet lined with parchment paper.
7. Brush the pasties with the beaten egg wash. This gives a beautiful golden color to the pasties while baking.
8. Bake in the preheated oven for 45 minutes, or until the pastry is golden brown and the filling is cooked through.
9. Serve hot, allowing the flavors to meld together for a perfect, hearty meal. Enjoy this British culinary treasure!