For the pastry:
1kg plain flour
Pinch of salt
250g butter, chilled and diced
60-80ml cold water
For the filling:
700g steak chuck or skirt, finely chopped
200g onion, peeled and finely chopped
400g potato, peeled and chopped
350g swede or turnip, peeled and chopped
Sea salt and freshly ground pepper
20g Essential Cuisine Beef Stock Mix
80g egg, beaten
- Sieve the flour and salt together into a suitable bowl. Rub the lard and butter into the flour until the mixture resembles fine breadcrumbs.
- Add the water until a firm dough is formed, cut into 10 equal balls and chill for 20 minutes.
- Preheat the oven to 200 degrees. Mix the beef and vegetables together and season to your taste with salt, pepper and the Essential Cuisine Beef Stock Mix, stir in well.
- Roll out each dough ball to 5cm thick, use a plate to trim to size. Fill with equal quantities of mixture along the centre of the circle, allowing space to brush the pastry with the beaten egg.
- Draw the two sides together and carefully crimp the edges, place on a baking tray, brush with the remaining egg and cook for 15 minutes.
- Reduce the heat to 180 degrees and continue baking for a further 45 minutes, until golden brown and ready to serve.
Pasties, or oggies, are made all over Cornwall. The traditional Cornish pasty is semi-circular and has the crimping on the side, around the curve.