Traditionally, Cornish pasties used to have a savoury filling with a sweet filling at one end. In this recipe, a traditional Cornish pasty has a savoury filling, made with steak, potatoes and swede, plus a sweet filling made with apple, raisins and cinnamon.
- 680g plain flour
- 450g butter or marg, chilled, grated
- 470ml cold water with 1/2 tsp. salt mixed in
- 1 swede, peeled and diced into 5mm chunks
- 4 potatoes, peeled and diced into 1cm chunks
- 340g beef steak, cut into 1cm chunks
- 4 large onions, diced finely
- Salt and black pepper
- Few drops Worcestershire sauce
- 4 heaped tsp. butter
- 6 cooking apples, peeled, cored, sliced into 1cm thick slices
- 4 tbsp. brown sugar
- 2 tsp. ground cinnamon
- 4 small handfuls sultanas
- Thick bread
- 2 eggs, beaten
Make the pastry. Stir in the flour and butter together. Make a well in the centre and pour in the salted water. Stir to bring the flour into the water until a dough forms. Cover with cling and chill in the fridge for one hour.
Divide the dough into 4 and roll each out into a 27cm circle. Layer swede, potato and steak on 4/5 of one half of the pastry, adding a good pinch of salt and pepper after each layer. Add a few drops of Worcestershire sauce and a tsp. of butter, then sprinkle onions on top.
Cut bread so that it's two fingers thick. Place this next to the savoury filling (this will form the divide between savoury and sweet). For the sweet filling, layer apples with brown sugar and cinnamon and top with sultanas.
Pull the pastry over to enclose the filling. Pinch to enclose and then crimp. Make a few vents in the top of the pasties so steam can escape. If there are any scraps left over, use them to create an intitial or decoration that you can stick at the dessert end of each pasty.
Put the pasties onto a baking tray. Brush with beaten egg and bake at 180C for 30 minutes, then turn the oven down to 160C and cook for a further 30 minutes or until the meat is tender.