Cornish pasty

By Andy Cooks · 120 min

Ingredients

Instructions

1. Put the flour, butter, lard and a big pinch of salt in a food processor and process until the fat is well mixed in.
2. With the processor running, add about 150 ml of ice-cold water, starting with 100 ml and adding more little by little until the dough comes together.
3. Shape the dough by hand on a clean surface, wrap it in cling film and chill for 30 minutes.
4. Mix the beef, potato, swede, onion and thyme in a bowl, season with salt and pepper and stir well.
5. Preheat the oven to 180°C (356°F). Roll out the dough to 30-40 mm thick.
6. Cut out disks of pastry using something round.
7. Fill one half of each disk, fold the other half over, crimp the edges well and place on a lightly greased tray.
8. Make 2 small holes in the top of each, brush with beaten egg and bake at 180°C (356°F) for 45 minutes.
9. Let them rest for at least 15 minutes after leaving the oven before eating.

Summarized from Andy Cooks's video. Watch it for the details.

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