Cornish pasty

Recipe from: 22 September 2014
recipes, bake, pie

Ingredients 17
Servings
Time 00:25
  • PASTRY:
  • 250
    g
    softened butter
  • 250
    ml
    sour cream
  • 1
    Tbs
    lemon juice
  • 3
    cup
    flour
  • FILLING:
  • 15
    ml
    olive oil
  • 400
    g
    beef cubes
  • more oil to saute the vegetables
  • 1
    onion, peeled and chopped fine
  • 2
    carrots, peeled and chopped fine
  • 1
    potato, peeled and chopped fine
  • a few sprigs of fresh rosemary and thyme
  • 1
    cup
    concentrated beef stock
  • 2
    Tbs
    flour
  • salt and black pepper to taste
  • 1
    egg, whisked
 

Method

00:20
 

First, in a mixing bowl, combine the ingredients for the pastry and work through it until you have a firm dough. Refrigerate.

Preheat the oven to 180°C.

In a saucepan, heat the oil until smoking hot, and flash fry the meat until just done. Remove from pan.

Add the rest of the oil and saute the vegetables, until translucent and soft. Add the herbs, stock and flour, season and simmer for a few minutes until slightly thickened.

Add the meat, mix through. Roll the dough to about 2mm thick, and press out if you need individual pies, or simply line a pie dish with dough, fill it up with filling, and cover it with another topping of dough. Egg wash the top.

Bake in the oven for 15 minutes until golden brown.

Consider making extra gravy to serve it with, maybe some mixed vegetables or just serve it the original way with crunchy chips. It is a great lunchbox idea, too Also, the pastry can freeze for up to two months.

Recipe reprinted with permission of Anina's Recipes. To see more recipes, please click here.



 

Read more on: bake  |  pie  |  recipes
 

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