Savory
Cornish Pasties
Serves 4
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Ingredients
175g (6 oz) of Be-Ro Shortcrust Pastry
Filling
100g (4 oz) braising steak, finely chopped
2 medium potatoes, finely chopped
1 small onion, finely chopped
2.5 ml (½ tsp) salt
Freshly ground black pepper
Milk or egg to glaze
Method
Step one
Heat oven to 220℃, 425℉, Gas Mark 7.
Step two
Divide the pastry into 4, roll out each piece about 0.5 cm (¼ inch) thick keeping a round shape. Trim if necessary.
Step three
Mix meat with potato and onion, season well.
Step four
Divide the filling between the rounds of pastry, dampen the edges and draw up the sides so that they meet in the middle.
Step five
Firmly press edges together, flute with the fingers and brush with beaten egg or milk.
Step six
Bake for about 10 minutes then reduce heat to 180ºC, 350ºF, Gas Mark 4 and cook for a further 40 minutes.
