zoom Martha Collison's Cornish pasties
  • Save to your scrapbook
  • Save to your scrapbook

    Martha Collison's Cornish pasties

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Martha Collison's Cornish pasties

    • Preparation time: 30-45 minutes + chilling
    • Cooking time: 45 minutes to 55 minutes
    • Total time: 1 hour 15 minutes to 1 hour 40 minutes + chilling

    Makes: 6

    Ingredients

    FOR THE PASTRY
    500g strong white bread flour, plus extra for dusting
    100g butter, cold and cubed
    100g lard, cold and cubed

    FOR THE STEAK FILLING
    250g skirt steak
    250g (about 1 medium) essential Waitrose potato, peeled
    100g (about 1/5) swede, peeled
    ½ large onion
    50g butter
    1 Waitrose British Blacktail Medium Free Range Egg, beaten
     

    Method

    1. Start by making the pastry. Place the flour into a large mixing bowl and add the cubes of butter and lard. Use your fingertips to rub the fats into the flour until you have a texture resembling rough breadcrumbs with a few small pieces of fat remaining (these give the pastry a slight flakiness). Pour in 175-200ml water and use a round-ended knife to stir until the mixture begins to clump together. Knead the pastry in the bowl until you have a smooth, almost stretchy dough. Wrap in clingfilm and allow to rest in the fridge for at least 1 hour.

    2. Meanwhile, prepare the filling. Cut the skirt steak into bitesize chunks and place into a small bowl. Slice the potato, swede and onion using a mandoline (if you have one) or a sharp knife to get very thin, equal slices, then cut into small pieces. Place the chopped vegetables in separate bowl and season generously. Preheat the oven to 180°C, gas mark 4 and line a large baking tray with baking parchment.

    3. Cut the pastry into 6 equal pieces. Lightly flour the work surface and roll the first piece of dough out into a circle about 20cm wide – cut around a 20cm plate to give a perfect round. Take a small handful of the vegetable mix and place into the centre of the circle, then top with a handful of steak. Top with a knob of butter.

    4. Press the pastry edges together firmly to form a D shape, then crimp the edges. Place onto the prepared tray, then brush with beaten egg and bake for 45-55 minutes until golden. Allow to cool for 10 minutes before enjoying hot, or leave to cool completely. The pasties can be kept for up to 3 days in the fridge.  

    Your recipe note

    Edit your recipe note

    Martha’s tipIf short on time, use the frozen ready-made Cooks’ Ingredients All Butter Shortcrust Pastry. Don’t be afraid to handle it a little so it doesn’t crumble when you form the pasties.

    Comments

    Average user rating

    0 stars

    Glossary