Greg's Cornish pasties
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I haven't made this recipe yet. This is a placeholder for my thoughts. The base recipe comes from from the Cornish Pasty Association, which has a ring of authenticity.


quantity       ingredient       step
450 g       good quality beef skirt, cut into cubes       1
450 g       potato, diced       1
250 g       swede, diced       1
200 g       onion, sliced       1
      Salt and pepper to taste (2:1 ratio)       1
      Beaten egg or milk to glaze       1


For shortcrust pastry (rough puff can also be used):

      500 g strong bread flour (it is important to use a stronger flour than
          normal as you need the extra strength in the gluten to produce
          strong pliable pastry)

      120 g lard or white shortening
      125 g Cornish butter
      1 tsp salt
      175 ml cold water
For the filling:
      450 g good quality beef skirt, cut into cubes
      450 g potato, diced
      250 g swede, diced
      200 g onion, sliced
      Salt & pepper to taste( 2:1 ratio)
      Beaten egg or milk to glaze

     1. Rub the two types of fat lightly into flour until it resembles
     2. Add water, bring the mixture together and knead until the pastry
          becomes elastic. This will take longer than normal pastry but it
          gives the pastry the strength that is needed to hold the filling and
          retain a good shape. This can also be done in a food mixer.
     3. Cover with cling film and leave to rest for 3 hours in the fridge. This
          is a very important stage as it is almost impossible to roll and shape
          the pastry when fresh.
     4. Roll out the pastry and cut into circles approx. 20cm diameter. A
          side plate is an ideal size to use as a guide.
     5. Layer the vegetables and meat on top of the pastry, adding
          plenty of seasoning.
     6. Bring the pastry around and crimp the edges together (see our
          guide to crimping).
     7. Glaze with beaten egg or an egg and milk mixture.
     8. Bake at 165 degrees C (fan oven) for about 50 ­ 55 minutes until

Top tips:
Beef skirt is the cut traditionally used for Cornish pasties. This is the
underside of the belly of the animal. It has no gristle and little fat, cooks in
the same amount of time as the raw vegetables and its juice produces
wonderful gravy.
Use a firm waxy potato such as Maris Peer or Wilja. A floury potato will
disintegrate on cooking.

How to crimp
Crimping is one of the secrets to a true Cornish pasty. A good hand crimp
is usually a sign of a good handmade pasty. To crimp a Cornish pasty;

     1. Lightly brush the edge of the pastry with water.
     2. Fold the other half of pastry over the filling and squeeze the half

          circle edges firmly together.
     3. Push down on the edge of the pasty and using your index finger

          and thumb twist the edge of the pastry over to form a crimp.
     4. Repeat this process along the edge of the pasty.
     5. When you've crimped along the edge, tuck the end corners


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