Cornish Pasties

Method

Top tips: Beef skirt is the cut traditionally used for Cornish pasties, this is the underside of the belly, has no fat or gristle and cooks in the same amount of time as the root vegetables and its juices produce wonderful gravy. Use a waxy potato like Maris Piper, a fluffy potato will disintegrate on cooking.

It is important to use strong flour instead of plain flour as you need extra strength in the gluten to produce strong pliable pastry.

1. Add salt to the flour in a mixing bowl and rub the lard and butter into flour until it resembles breadcrumbs.
2. Add water to bring mixture together and knead until pastry becomes elastic, may take up to 5-10 minutes, this can also be done in a mixer.
3. Cover with cling film and leave to rest for 3 hours in the fridge, this is a very important stage, it is almost impossible to roll and shape freshly made pastry.
4. Roll out pastry and cut into circles approximately 20cm.
5. Layer the vegetables and meat on top of the pastry, adding plenty of seasoning.
6. Bring the pastry round and crimp the edges together.
7. Glaze with beaten egg and bake in a pre-heated oven at 165oC for 50-60 minutes until golden.