These traditional Cornish pasties have a bit of a hidden treat - a lovely tbsp. of pickle hiding in the centre!
- 200g butter, chilled, cubed
- 100g lard, chilled, cubed
- 600g plain flour
- 1 large egg + 2 tbsp. milk, beaten together
- 500g beef skirt, diced into small chunks
- 2 onions, diced finely
- 2 potatoes, diced into smallish chunks
- 250g swede, peeled, diced into smallish chunks
- 8 heaped tbsp. pickle
- 1 tbsp. black pepper
- 1 tsp. salt
- 1 egg
Make the pastry. Put the flour into a bowl with a pinch of salt. Cut in the butter and lard until fine breadcrumbs form, then make a well in the centre and pour in the egg and milk mix. Stir in 8 tbsp. cold water until a smooth dough forms. Divide into 8, cover each with cling film, then put into the fridge for half an hour.
Make the filling. Stir beef, onions, potatoes, sweet, pepper and salt together in a large bowl.
Roll out each chunk of dough to a 20cm circle. Pile an 1/8 of the filling into the centre of the dough, brush the edges with egg, then top the filling with 1 tbsp. pickle per pasty. Bring up the pastry over the filling, then pinch and crimp to seal and enclose the filling.
Put the pasties onto non-stick baking sheets, brush with egg, then bake at 200C for 10 minutes before turning down to 160C for 45-55 minutes or until golden brown and the filling tender.