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Martha Collison's Cornish pasties
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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
1 Waitrose British Blacktail Medium Free Range Egg, beaten
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.
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.
This recipe was first published in May 2018.