Cornish Pasties
Step One
Divide a block of Shortcrust Pastry into six even pieces, roll out each, as described in the Rolling out Shortcrust Pastry, large enough to cut out a 17.5cm/7" disc. (Use a plate as a template for this).
Step Two
Lay some thinly sliced potato across centre of one pastry disc.
Step Three
Top with diced onion, carrot and/or swede.
Step Four
Top with diced steak and season with salt and black pepper.
Step Five
Top the meat with further slices of potato to keep in the moisture.
Step Six
Brush pastry lightly with beaten egg and bring up sides to meet over the filling.
Step Seven
Press edges firmly together to seal.
Step Eight
With a sharp knife knock up edges to complete sealing process.
Step Nine
Turn pasty at right angles to you and crimp the knocked up edge using your thumb and forefinger of you left hand and the forefinger of the right hand.
Step Ten
Brush with beaten egg and repeat with all remaining ingredients. Bake for 15 minutes then reduce the oven temperature by 20ยบ and continue cooking for further 20 - 25 minutes.
