My first Cornish pasty baking experience: a step-by-step recipe

Ingredients

• Shortcrust pastry
• 1 egg
• 350g beef skirt
• 350g wax potatoes
• 200g swede
• 2 onions
• Salt and ground black pepper
• Flour

Instructions

Dummies Guide

1. Dice up the swede, onions, potatoes and beef into 1cm chunks. Add salt and pepper and put into a bowl.
2. Mix it all up, then roll out the pastry onto a chopping board covered in flour. Cut round a plate to get a beautiful circle of pastry.
3. Preheat oven to 220C.
4. Spoon up ingredients to cover 1/3 of the pastry. Put some egg on the outside so it sticks, fold over the top then crinkle. Crusts are important, as that's what the miners used to hold onto to avoid poisoning!
5. Layer with egg and put on a baking tray for 15 minutes at 220C. After 15 minutes, lower heat to 180C, and bake for 30 more minutes. Baking paper recommended.
6. Get somebody in the house to take a photo of you holding the pasties. Make sure you smile!
7. Wait until eating temperature and enjoy.

Recipe Notes

Eat it with whatever you want. I personally like baked beans if I am at home. My Dad loves good old ketchup, however some Cornish friends love them just on their own. I freestyled with the size of them. Remember you can only officially call them Cornish pasties if they were made in Cornwall.

Recipe by

Sam Latter