Homemade Steak & Onion Cornish Pasty Recipe | Katie Pix. Filled with tender skirt steak and a mouth-watering medley of vegetables. These delicious, homely Cornish pasties are guaranteed to put a smile on your face. I even went all out and made the pastry myself - why? - because it's easy peasy lemon squeezy!
SERVES 4 | 1 HOUR 30 MINUTES PREP | 45 MINUTES COOKING
For the pastry...
450g plain flour
2 tsp baking powder
1 tsp salt
125g unsalted butter
2 egg yolks
125ml cold water
For the filling...
350g beef skirt or chuck steak, finely chopped
1 large onion, finely chopped
2 medium potatoes, peeled, thinly sliced
175g swede, peeled, finely diced
1 tbsp freshly ground black pepper
Preheat your oven to 220°C.
To make the pastry: Place the flour, baking powder, salt, butter and egg yolks into a food processor and blitz until the mixture forms crumbs (you can do this by hand, too!). Slowly add the water until a the mix forms a big ol' ball. Wrap the pastry in clingfilm and leave it to chill in the fridge for an hour. Roll out the pastry to the thickness of a £1 coin and use a dinner plate to cut out 4 disks.
Mix together the filling ingredients in a bowl. Place some mix in the centre of your pasty disc, leaving a large margin around the edge. Dot with butter. Brush around the perimeter of the pastry circle with a beaten egg, then fold the pastry over the vegetables and meat and seal firmly. Crimp the edges to form a sealed D-shaped pasty. Brush the whole think with your egg glaze and pop a little hole in the top for steaming.
Bake for 10 mins at 220°C, then lower the oven to 180°C and cook for 45 mins more until golden.
This is a winner!
PO BOX / Katie Pix
60 Charlotte Street
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