Sainsbury’s Magazine Cornish Pastie

Name: Sainsbury’s Magazine Cornish Pastie
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Cuisine: British, European
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

6 steps

Prep:1hCook: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: Wed, 16 Aug 2023 20:04:10 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories837.2 kcal (42%)

Total Fat42.8 g (61%)

Carbs75.5 g (29%)

Sugars3.4 g (4%)

Protein37.6 g (75%)

Sodium559.2 mg (28%)

Fiber4.3 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

500gstrong bread flour

1 tspfine sea salt

100glard

or white vegetable fat, diced

150gbutter

diced

1egg

beaten, to glaze

For the filling

400gcasserole steak

trimmed and cut into 1cm cubes

400gpotatoes

cut into 1cm cubes

200gswede

peeled and cut into 1cm cubes

2onions

medium, diced

½ tspfine sea salt

Instructions

Step 1

Make the pastry a few hours ahead. Combine the flour and salt in a mixing bowl and rub in the fats until crumb-like. Add about 100ml cold water to bring together as a dough, then knead for 3-4 minutes until the pastry becomes slightly elastic (unlike for regular shortcrust).

Step 2

Wrap and chill for 2-3 hours. Preheat oven to 200°C, fan 180°C, gas 6, and line a large baking tray.

Step 3

Divide into 6 balls and roll each one out to about 22cm in diameter – use a side plate to trim to a circle. Combine the filling ingredients in a mixing bowl with a good grinding of black pepper and season it well with salt.

Step 4

Heap the filling onto one side of each circle, brush the border with beaten egg, then fold the pastry over the top and seal in a half-circle. Use your index finger and thumb to crimp and twist the edge, tucking the ends beneath. Transfer to the tray and brush with beaten egg to glaze.

Step 5

Bake for 15 minutes initially, then reduce the oven to 160°C, fan 140°C, gas 3 and bake for a further 45 minutes until golden brown and crisp.

Step 6

Let the pasties cool for at least 15 minutes before eating.

View on Cornish Pasties

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