Cornish Pasties Recipe

• 300 grams / 10 oz / 2½ cups of flour
• A pinch of salt
• 125 grams / 4 oz of cold butter
• 1 to 3 tablespoons of water

• 250 grams / 8 oz of beef mince
• 2 potatoes
• 1 medium onion
• salt & pepper
• 2 tablespoons of fresh parsley
• ¼ teaspoon of mustard (optional)
• 2 teaspoons of tomato sauce / ketchup (optional)
• 1 egg

Short Pastry
In a large bowl or food processor sift the flour and salt, cut the cold butter into small cubes and add to the flour. Rub the butter into the flour with your hands or using the food processor, until it resembles fine breadcrumbs. Make a well in the centre and add sufficient water to mix to a firm dough. Handle as little as possible as this prevents the pastry from becoming hard when it is baked. Roll into a ball, cover with plastic wrap and refrigerate for 30 minutes.

Filling
Preheat oven to 200°C, 390°F or gas mark 5½. In a large bowl break up the mince. Chop the onion finely, discarding the core and add to the mince. Peel the potatoes and cut into very small cubes around 5 mm² (1/8 inch²). Mix thoroughly with the mince, add the seasonings (a little water may be added to moisten) and cover. On a lightly floured bench or board roll the pastry out to around 5 mm (1/8 inch) thick. Cut 6 rounds, using a 12 cm (6½ inch) diameter plate as a guide. Arrange the filling evenly in the centre of each round. Lightly beat the egg and glaze the edge of each round with a pastry brush. Lift the two opposite edges of the pastry and pull together over the filling. Pinch at regular intervals along the edgetoform a frill. Brush each pasty with egg and place on a baking tray. Bake for ¾ to 1 hour.

(Serves 6)