Subj : National Pasty Week - 2
To   : All
From : Dave Drum
Date : Tue Feb 27 2024 17:26:38

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hairy Bikers' Cornish Pasty
 Categories: Pastry, Beef, Vegetables, Potatoes
      Yield: 6 servings

MMMMM--------------------SHORTCRUST PASTRY---------------------------
    450 g  Plain flour
      2 ts Baking powder
      1 ts Salt
    125 g  Unsalted butter
      2 lg Egg yolks
    125 mL old water

MMMMM-------------------------FILLING--------------------------------
    450 g  Potato; fine diced
    150 g  Swede; fine diced
    150 g  Onion; fine chopped
    300 g  Beef skirt; fine chopped
           Salt & black pepper
      1 tb Plain flour
     40 g  Butter
      1 lg Egg; beaten

  Start by making the shortcrust pastry. Put the flour,
  baking powder, salt, butter, and egg yolks into a food
  processor and blitz until the mixture forms crumbs.
  Slowly add 125mL cold water until a ball of pastry
  miraculously appears - you may not need all the water.
  Wrap the pastry in cling film and leave it to chill in
  the fridge for an hour.

  To prepare the Cornish pasty filling, heat the oven to
  180ºC (160ºC fan, Gas 4). Roll out the pastry to the
  thickness you like, but be careful not to tear it. Using
  a dinner plate as a template, cut out 6 discs of pastry.

  Season the potato, swede and onion with salt and black
  pepper. Put the beef into another bowl and mix with the
  flour and some salt and pepper for seasoning. Place some
  potatoes, swede, onions, and beef on one half of the
  circle, leaving a gap around the edge. Dot with butter.
  Brush around the perimeter of the pastry circle with the
  beaten egg, then fold the pastry over the vegetables and
  meat and seal firmly. Starting at one side, crimp the
  edges over to form a sealed D-shaped pasty. Brush the
  whole pasty with a beaten egg, then make a steam hole in
  the centre with a sharp knife.

  Repeat to make the other pasties. Put the pasties in the
  oven and cook for 50 minutes until they are crispy and
  golden and the filling is cooked through. Leave them to
  rest for 5-10 minutes before eating.

  RECIPE FROM: https://www.goodto.com

  Uncle Dirty Dave's Archives

MMMMM

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