Cornish pasties

Name: Cornish pasties
Prep time: 1 h
Total time: 1 h
Cuisine: British
Ingredients: 500g strong bread flour; 1 tsp fine sea salt; 100g lard or white vegetable fat, diced; 150g butter, diced; 1 egg, beaten, to glaze; 400g casserole steak, trimmed and cut into 1cm cubes; 400g potatoes, cut into 1cm cubes; 200g swede, peeled and cut into 1cm cubes; 2 medium onions, diced; ½ tsp fine sea salt

Instructions

Prep:1h

Its roots stretch back to medieval times, but the Cornish pasty is forever associated with the tin miners of Cornwall in the 1700s and 1800s. Traditionally made with skirt steak, the pasties’ pleated seam was used as a disposable handle, and the miners’ initials were sometimes marked in the pastry before baking

Updated at: Thu, 21 Nov 2024 14:07:32 GMT