Cornish Pasty

Ingredients

• Butter2 tablespoon (60 g)
• Lard4.5 tablespoon (63 g)
• Flour2 cup (240 g)
• Egg1 medium (50 g)
• Beef170 g
• Onion1/2 count (75 g)
• Potato1 medium (180 g)

Instructions

1. 1

   Step 1

   Rub the butter and lard into the flour with a pinch of salt using your fingertips, then add cold water and mix until you get a firm dough.

2. 2

   Step 2

   Cut equally and then chill for 20 mins.

3. 3

   Step 3

   Preheat your oven to 425 °F (220 °C).

4. 4

   Step 4

   Mix together the chopped beef, finely chopped onion, thinly diced potato and salt and pepper to taste.

5. 5

   Step 5

   Roll out each piece of dough on a lightly floured surface. Firmly place the filling along the centre of each round, leaving space at each end.

6. 6

   Step 6

   Brush the pastry all the way round the edge with the beaten egg, carefully draw up both sides and seal.

7. 7

   Step 7

   Transfer to a non-stick baking tray and brush with the remaining egg.

8. 8

   Step 8

   Bake for 10 mins, then lower the heat 356 °F (180 °C) and bake for 35-40 mins until golden.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Cornish Pasty can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.