The Cornish pasty

Now officially I do not know if I can say that this is a Cornish pasty recipe as I am not in Cornwall. But it is what I would make and say that it is my version of a Cornish pasty. And as it was once this is just the thing to make for a long weekend of picnics and flag waving, or street parties , whatever you are doing for the jubilee celebrations have a good time. .

You will need

225g/½lb plain flour
1 tsp baking powder
½ tsp salt
60g/2½oz unsalted butter
1 egg yolk
60ml/2½fl oz water
1 egg for glazing
50g/2oz swede
150g/5½oz potato
50g/2oz onion
100g/3½oz fine diced  beef
1 tbsp chopped fresh parsley
Salt and freshly ground black pepper

First you have to get you pastry made then put it in the fridge and chill it. Sift the flour, baking powder, salt in to a bowl then add the butter. Work the butter in to the flour to make a bread crumb then add the egg and work that in to the mix. Add the water a little at a time until you form a ball of dough and rap and place in the fridge to rest.

Now get a pan on the stove with some salted water in it and bring that to the boil. Dice your potato and sewed in to a fine dice along with the onions. Make sure that all the vegetables are all the same size so they cook at the same time. Add the potato and the swede to the water and cook for about 10 minutes until the potatoes are soft but not breaking down. The get the cooked potato and sewed in to cold water to stop them from cooking, and refresh them.

In a bowl add the beef, now the beef needs to be a really fine diced beef as it goes in raw and cooks in the pastry. You do not want minced beef but a really fine dice of distinct pieces. Now mix the onion, cooked potato and sewed, and chopped parsley together. Finally season well with salt and pepper.

Roll out the pastry onto a floured  surface and cut into a  large disc. Place the fill in to the centre and from what looks like a rugby ball shape with it. Then with some of the beaten egg glaze all the edges of the pasty. Now draw the edges of the pastry together and crimp them together so that the seal is on top. Make a small hole in the top of the pasty and brush all over with the remaining beaten egg.

 
Now preheat your oven to 180c/350f place the pasty on a baking try and bake for about 25 to 30 minutes until it is golden-brown.