Cornish Pasties with Beer Gravy

The traditional Cornish pasty, which since 2011 has Protected Geographical Indication (PGI) status in Europe,[4] is filled with beef, sliced or diced potato, swede (also known as yellow turnip or rutabaga – referred to in Cornwall and other parts of the West Country as turnip) and onion, seasoned with salt and pepper, and baked. Today, the pasty is the food most associated with Cornwall. It is a traditional dish and accounts for 6% of the Cornish food economy.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C/gas mark 6.

Step 2

In a large bowl, mix together the diced beef and vegetables, seasoning really well, particularly with pepper (a mixture of black and white pepper is nice here).

Step 3

Roll out the pastry to a thickness of 5mm and cut out circles to make either two large pasties or four smaller ones (using dinner plates or side plates as guides).

Step 4

Divide the filling between the pastry discs, placing on one half of each circle, leaving a gap at the edge to seal. Top each filling with a knob of butter.

Step 5

Brush around the edges of the pastry with the egg wash and then fold over the free half of pastry to cover the filling. Crimp the edges together to seal, and pierce a small hole in the top of each pasty.

Step 6

Transfer the pasties to a baking tray, brush all over with the egg wash and cook for 30–35 minutes, or until golden brown.

Step 7

For the beer gravy, melt the butter gently in a frying pan and add the sliced onions. Cook very gently until golden (this can take up to 30 minutes), adding the garlic once the onions are nearly ready.

Step 8

Add the stock, ale, thyme leaves and sugar and bring to the boil. Continue to cook until slightly reduced and thickened. Season with salt and pepper to taste.

Step 9

Serve the pasties hot from the oven with the gravy.

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