Made famous by the miners of Cornwall, Cornish pasties are baked in a savoury pastry or shortcrust pastry case, though puff pastry can also be used. These little pockets of deliciousness are traditionally filled with raw diced beef, potatoes, turnips, parsley, swede and onion, and seasoned with salt and pepper. Though the miners carried them in their lunch boxes to eat later in the day, Cornish pasties are best served piping hot straight out of the oven.
This interpretation of the famous pasty is a great treat Makes 6 A LITTLE EFFORT 2 hrs 30 mins
WHAT YOU NEED PASTRY
230g cake flour + extra, to dust pinch salt
120g butter, chilled
1 tbsp water
1 whisked egg, to brush
2 tbsp butter, melted
½ tsp olive oil
230g beef, cut into small pieces
1 onion, peeled and cubed
2 fresh thyme sprigs salt and freshly ground black pepper, to taste
100ml good-quality beef stock
1 turnip, peeled and cubed
1 carrot, peeled and cubed Worcestershire sauce (optional)
1 tsp finely chopped fresh flat-leaf parsley 1 tbsp butter, cut into small cubes
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