Cornish Pasty



4 oz plain flour, plus extra for dusting

1½ oz lard, cubed

1 oz margarine, cubed

50ml cold water

For the filling:

1 x small potato, quartered and thinly sliced

1 oz turnip, thinly sliced

4 oz steak/beef skirt, cut into small pieces

1/8 x onion, sliced

Salt and freshly ground black pepper

1 tbsp milk (you could use beaten egg if you prefer)

 

 

1. Preheat the oven to 180°C/Gas mark 4.
2. First make the pastry. Place the flour into a mixing bowl and add the lard and margarine. Mix lightly with fingers until an even crumb is achieved.
3. Slowly add water whilst mixing until a soft dough is formed.
4. Lightly flour your work surface before rolling out the pastry into an even circle, approximately 8-9” in diameter.
5. Place three quarters of the potato in a layer on one half of the pastry, then create another layer using the turnip. Next place a layer of beef, then season generously. Follow this with a layer of onion and a final thin layer using the remaining potato.
6. Fold the pastry over and crimp along the side, ensuring that there are no gaps for any juices to bubble through. Pierce a small slit in the top and brush the top with milk (or egg).
7. Line a baking tray with parchment, place the pasty on it and bake on the middle shelf of the oven for 45-50 minutes