BRITISH CORNISH PASTY

Starters & Appetizers : How To Make A Cornish Pasty

This famous, enclosed meat pie originates from Cornwall in the south of England. It is filling and absolutely delicious served warm at lunch or as a snack.

SERVINGS : 2

Preparation Time : 20 minutes
Cooking Time : 50 minutes

INGREDIENTS
250 g short crust pastry
180 g lamb, chopped very finely
55 g potatoes, chopped very finely
30 g turnip, chopped very finely
1/2 an onion, cut very finely
25 ml cold water
1 egg, beaten
salt and pepper

1 pastry brush
1 baking tray
1 bowl
1 knife
parchment paper

PROCESSING METHOD

Preheat the oven
* Set the oven to 230°C ( 450°F / gas mark 8 ).

Mix the ingredients
* Into a large bowl add the meat, onion, turnip and potatoes.
* Season with salt and pepper, add the water and mix together with your hands.

Cut the pastry and fill
* Unroll the pastry and slice it into two halves.
* Spoon roughly 4 tablespoons of the meat mix into the centre of each half.

Fold into pasties
* Fold the pastry over from left to right on each pasty.
* Turn the pasties around and gently push the edges of the pastry together with your fingers, sealing them well.
* Set to one side.

Line the baking tray
* Place a large rectangle of baking parchment onto the baking tray, followed by the pasties.

Brush with egg
* Using a large knife, make two diagonal slits in the pastry, to help the pasties breathe.
* Using the pastry brush, generously brush with the beaten egg.

Bake
* Place the tray into the centre of the oven and leave to cook for roughly 10 minutes or until the pastry is a light golden brown.
* Turn the oven down to 150°C ( 300°F / gas mark 2 ) and cook for a further 40 minutes.
* Remove after this time.

Serve
* Serve the pasties hot or cold for lunch or a filling snack.