MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hairy Bikers' Cornish Pasty
Categories: Pastry, Beef, Vegetables, Potatoes
Yield: 6 servings

MMMMM--------------------SHORTCRUST PASTRY---------------------------
450 g Plain flour
2 ts Baking powder
1 ts Salt
125 g Unsalted butter
2 lg Egg yolks
125 mL old water

MMMMM-------------------------FILLING--------------------------------
450 g Potato; fine diced
150 g Swede; fine diced
150 g Onion; fine chopped
300 g Beef skirt; fine chopped
Salt & black pepper
1 tb Plain flour
40 g Butter
1 lg Egg; beaten

Start by making the shortcrust pastry. Put the flour,
baking powder, salt, butter, and egg yolks into a food
processor and blitz until the mixture forms crumbs.
Slowly add 125mL cold water until a ball of pastry
miraculously appears - you may not need all the water.
Wrap the pastry in cling film and leave it to chill in
the fridge for an hour.

To prepare the Cornish pasty filling, heat the oven to
180ºC (160ºC fan, Gas 4). Roll out the pastry to the
thickness you like, but be careful not to tear it. Using
a dinner plate as a template, cut out 6 discs of pastry.

Season the potato, swede and onion with salt and black
pepper. Put the beef into another bowl and mix with the
flour and some salt and pepper for seasoning. Place some
potatoes, swede, onions, and beef on one half of the
circle, leaving a gap around the edge. Dot with butter.
Brush around the perimeter of the pastry circle with the
beaten egg, then fold the pastry over the vegetables and
meat and seal firmly. Starting at one side, crimp the
edges over to form a sealed D-shaped pasty. Brush the
whole pasty with a beaten egg, then make a steam hole in
the centre with a sharp knife.

Repeat to make the other pasties. Put the pasties in the
oven and cook for 50 minutes until they are crispy and
golden and the filling is cooked through. Leave them to
rest for 5-10 minutes before eating.

RECIPE FROM: https://www.goodto.com

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