Proper Cornish Pasties with Beef, Swede & Potato

⏱ 110 min · Serves 4

Golden, crimped shortcrust parcels stuffed with peppery beef skirt, potato, swede and onion — no gravy needed, the filling makes its own. Perfect eaten warm in the hand.

Per serving: 902 kcal · 33.0g protein · 80.0g carbs · 50.0g fat

Ingredients

• 500g plain flour, plus extra for dusting
• 125g cold unsalted butter, cubed
• 125g lard or vegetable shortening, cubed
• 1 tsp fine salt
• 150ml ice-cold water
• 400g beef skirt or chuck steak, cut into 1cm dice
• 300g floury potatoes (Maris Piper), peeled and thinly sliced then diced
• 200g swede, peeled and finely diced
• 1 medium onion, finely chopped
• 1 tsp flaky sea salt
• 1 heaped tsp coarsely ground black pepper
• 25g butter, cut into 4 knobs
• 1 egg, beaten, to glaze

Method

1. Rub the flour, salt, cold butter and lard together with fingertips until crumbly with some pea-sized pieces left. Stir in the cold water and bring together into a firm dough. Wrap and chill 30 minutes.
2. Toss the beef, potato, swede and onion in a bowl with the salt and plenty of black pepper. Don't add liquid — the vegetables release their own juices.
3. Heat the oven to 200C fan/220C conventional. Line two baking trays with parchment.
4. Divide the dough into 4. Roll each into a circle about 20cm across, using a plate as a guide.
5. Pile a quarter of the filling onto one half of each circle, leaving a 2cm border. Top with a knob of butter.
6. Brush the border with beaten egg, fold the pastry over and press to seal. Crimp the edge by folding and twisting small sections over each other along the seam.
7. Lift onto the trays, brush all over with egg and cut a small steam vent in the top of each.
8. Bake 20 minutes, then reduce to 160C fan/180C conventional and bake a further 45 minutes until deep golden and the filling is tender when tested with a skewer.
9. Rest 10 minutes before eating — the filling is molten hot. Great warm or cold with a dab of brown sauce.