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The original Cornish pasty

Caroline Yates
Caroline Yates' traditional pasties from south west England are delicious eaten hot or cold and makes a great lunch, supper or picnic dish

The original Cornish pasty

Method

1. Preheat the oven to 180C/gas 4

2. In a large bowl, mix the meat with the potatoes, onions and turnip or swede and season well with salt and pepper.

3. Divide the dough in two and roll each into a circle about 0.5cm thick on a lightly floured surface.

4. Divide the filling equally between the two rounds, leaving a 0.5cm space at the edges.

5. Dampen the edges and draw up to meet on top of the filling. Crimp the edges firmly together and make a small slit in the top to allow the steam to escape.

6. Place on a baking tray, brush with beaten egg and bake in the middle of the oven for 45-60 minutes. Eat hot or cold.

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Serves: 2

Prep: 20 min
Cook: 45 min

Ingredients
225g lean skirt of beef, very finely diced
1 large potato, finely diced
1 large onion, finely diced
1 turnip or Swede, finely diced
225g shortcrust pastry
1 egg, beaten