Cornish Pasties

By Kitchen Sanctuary · 120 min

Ingredients

Instructions

1. Preheat the oven to 180°C/350°F (fan). Sprinkle two large baking trays with flour.
2. Put the flour, baking powder and salt in a food processor and pulse briefly to mix.
3. Add the butter and process until the mixture looks like breadcrumbs.
4. Add the egg yolks and mix. With the motor running, add the cold water a little at a time until the dough forms a ball; you may not need all of it.
5. Wrap the pastry in clingfilm or wax paper and refrigerate for 1 hour.
6. Roll the chilled pastry on a floured surface to about 3mm thick, strong enough to cut without tearing.
7. Cut circles about 20-21cm (8 in) across using a plate as a guide. Re-roll the scraps to get the remaining circles; stack them with flour between layers if needed.
8. In a large bowl, combine the potato, swede, onion, steak, 1 tsp salt and 1 tsp pepper.
9. Place a generous handful of the filling on one half of a circle, leaving a 2cm border. Pack it well.
10. Dot 1 1/2 tsp of the butter cubes over the filling.
11. Brush the border with beaten egg, fold the other half over the filling to make a semicircle, then seal firmly and crimp the edges.
12. Place on the tray and cut a small hole in the top to let steam escape. Repeat with the rest.
13. Brush the pasties with the remaining beaten egg and bake for 50 minutes until golden brown.
14. Let them cool for 5 minutes before eating.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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