On a cold Tuesday evening, with the rain pouring down, my dad and I would endeavor to withstand the onset of man-flu and cheer on the boys at St.Andrews, the home of Birmingham City Football Club. The only saving grace of joining thousands (yes thousands) of other poor souls hoping for a win, was half time, where I’d join the queue at the refreshments stand and wait to get my hands on a piping hot cornish pasty. The delicious first bite would evaporate the chill from my bones, the taste of peppery goodness convincing dad and I that it would be good idea to sit in the cold and rain for another forty five minutes.
Its amazing how food can bring back such profound memories and also a bout of homesickness. Earlier this week I made a batch of cornish pasties and the above memory made me smile throughout the whole process of making these homely delights. I thought it only right that I should provide you with the recipe and hopefully in future you’ll be able to share such memories.
The Cornish Pasty
500g Chuck Steak
1 Swede diced into 1cm cubes
2 Tbsp Cornflour
1 Tbsp Mustard Powder
2 Medium Potatoes diced into 1cm cubes
1 Onion finely diced
2 Carrots diced into 1cm cubes (optional)
Ground Black Pepper lots
Ground Sea Salt
Pre Frozen Shortcrust Pastry
Preheat your oven at 190c, 375f.
Cut up the steak into small bite size pieces, no bigger than 2cm. Place the steak in a bowl with the cornflour, mustard powder and plenty of black pepper and salt and stir until all the meat is covered in the flour mix.
Next chop up the swede, potato, onion and carrots. Place the vegetables into a separate bowl from the steak and mix it up, adding a little salt and pepper.
Roll out the shortcrust pasty (unless you have bought pre rolled pastry sheets) until it is 3-4mm thick. If the pastry is too thin it will be difficult to pull the pasty together. Once the pastry is rolled out, use a tea plate (or something similar around 20cm dia) and cut out circles from the pastry.
Take a circle of pastry and place a knob of butter in the middle. Now place a handful of vegetables and half a handful of meat in the centre of the pastry. Now brush pastry, from the edge to 2cm from the edge, all the way around with beaten egg (this will help to seal the pasty).
Now comes the tricky part, assembling the pasty. Lift the bottom and top of the circle of pastry to meet each other above the meat and vegetables. Now whilst holding that with one hand, you need to crimp the top and bottome together like this
Now place your pasty (pasties) on a baking tray (I’ve learned that its best to put baking paper on your baking tray), and brush the pasty with egg, in order to get the golden brown finish. Sprinkle the pasty with salt.
Place in the oven and cook for 45 minutes.
These really are delicious and can be eaten either hot (ideally) or cold.