Homemade Cornish pasties

Ok, slightly off piste this week as this isn’t really a main meal. Of course it could become a main meal if you serve it with some vegetables or salad. I digress. I’m off to the cricket this weekend and I’ll be baking these pasties this evening in preparation for a full day’s play (and a full day’s drinking) tomorrow. I bet quite a few of you have never made pasties before and probably because they are deemed as a difficult to make.
They really aren’t as you’re about to find out.

Ingredients

  • 440g of British braising steak (£3.49)
  • 250g of Sainsbury’s basic salted butter (98p)
  • 1 medium sized Swede (73p)
  • 1 large onion (14p)
  • 1 large potato (35p)

The cupboard staples…

Salt, black pepper, flour (400grams) and milk (only a little for brushing the pasties).

Total cost

If you already have the cupboard staples, then according to mysupermarket.co.uk, this trolley was cheapest at Sainsbury’s where it came to £5.69 - that's £1.42 per head!

Instructions

  • Best to make the pastry first as it will need 30 minutes chilling in the fridge before use. Put 400 grams of flour in a bowl along with 200 grams of the cubed butter and run between your fingers to a breadcrumb consistency. Then stir in (use a knife) a little cold water (probably about 6 tablespoons) until the mixture becomes dough. Finally incorporate into a ball, clingfilm and place in the fridge for 30 minutes.
  • Now for the pasty filling. Finely chop the beef, onion, potato and swede and mix together in a bowl along with a good pinch of salt and a very generous helping of black pepper (about 20 twists of the pepper mill).
  • Preheat the oven to 220C (Gas mark 7 or 425F).
  • Now roll the pastry out on a floured surface to about the depth of a one pound coin and shape into four circular pieces (using a side plate to trim the edges). Then take some mixture and place in the middle of each circular pastry piece, brush one half of the pastry with milk and fold over. Once folded over go back and crimp or roll the edges to create a nice snug fit.
  • Place on to a tray with some greased baking paper, brush the pasties with a little milk and place in the oven for 50 minutes. After 15 minutes turn the oven down to 175C (Gas mark 4 or 350F).
  • Let the pasties cool on a rack for 5 minutes before eating.
  • Happy eating!

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