Cornish pasties

Cornish pasties

By
From
Gran's Kitchen
Makes
4
Photographer
Sally Greer

Ingredients

Quantity Ingredient
2 medium potatoes
1 large onion
225g raw steak
1/2 cup beef stock
salt and pepper
1/4 cup peas
400g short pastry
milk, for brushing
cayenne pepper

Method

  1. Dice peeled potatoes, onion and meat. Place all in a pot with beef stock and season to taste with salt and peppers. Bring to the boil and simmer for 45 minutes on a low heat. Remove from heat and add peas to hot mixture. Leave to cool.
  2. Roll out pastry. Cut into fairly large rounds using a saucer to gauge size. Place a small portion of meat and vegetable on top of each round. Wet the edges of the pastry and join them on the top of the meat. Crimp the edges. Place pasties on a cold scone tray. Brush with milk. Bake at 190°C for 30–40 minutes.
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