Cornish Pasty
A community recipe by ProastioMingerNot tested or verified by Nigella.com
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Divide pastry in to 4 roll out till about 1/2 cm thick keeping a round shape. Chop meat finely mix with shredded potato and onion, season well. Divide the mixture between the pastry rounds, draw up the sides so that the edges meet in the middle press edges together and flute with the fingers. Brush with milk bake in the centre of a hot oven 220C for 10 mins reduce to 180 and cook for a further 40 mins
Divide pastry in to 4 roll out till about 1/2 cm thick keeping a round shape. Chop meat finely mix with shredded potato and onion, season well. Divide the mixture between the pastry rounds, draw up the sides so that the edges meet in the middle press edges together and flute with the fingers. Brush with milk bake in the centre of a hot oven 220C for 10 mins reduce to 180 and cook for a further 40 mins
Introduction
This faultless Cornish recipe comes from the Be-ro cookbook
This faultless Cornish recipe comes from the Be-ro cookbook
Ingredients
Serves: 4
Metric
Cups
- 150 grams shortcrust pastry
- 100 grams beef
- 2 medium potatoes
- 1 small onion
- 1 teaspoon salt
- 1 teaspoon pepper
- 5 ounces shortcrust pastry
- 4 ounces beef
- 2 medium potatoes
- 1 small onion
- 1 teaspoon salt
- 1 teaspoon pepper
Method
Cornish Pasty is a community recipe submitted by ProastioMinger and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
I use skirt beef for this but you can use almost any cut I have even used good quality mince if feeling lazy
I use skirt beef for this but you can use almost any cut I have even used good quality mince if feeling lazy
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