My Cornish Pasty Recipe

How to make it

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• Heat the oven to 210 degrees
• Peel the swede and potato.
• Roughly hand slice into small slivers and set asaide into seperate bowls for each.
• Chop the onion into small pieces and place into a seperate bowl.
• Cut the meat into small pieces and place into a seperate bowl.
• Place the flour into a PLASTIC mixing bowl with a pinch of salt and pepper.
• Place the milk and lard into a saucepan and gently heat until the lard has melted and the milk is just about to boil. This fluid mixture will be hot so a wooden spoon is required to mix.
• Blend the milk and lard with the flour and mix well with a wooden spoon. Mixture will appear dry to start with.
• When you can not blend with the spoon any more continue to mix with you hands and bring the ingredients together in the bowl.
• Once the mixture is blended and resembles pastry divide into two.
• Leave one half of the mixture in the bowl and cover with a clean tea towel to keep it warm.
• Take the other half of the mixture and roll out on a floured surface. Using a round dinner plate as a template cut a perfect circle out of the pastry. (if you have a large bread board this is ideal to roll the pastry on as it keeps the pastry warm.
• Fill one half of the cut out pasrty circle with a layer of swede, then a layer of onion, a layer of beef and finish off with a layer of potato. Add a knob of butter and season with Salt and pepper.
• Go round the edge of the pastry circle with the egg and milk mixture.
• Fold the empty half of the pastry circle over the filling and push the seams together.
• Then over fold the edge working your way around the semi circle crimping and twisting together to seal.
• Make a small slit in the top of the pasty to allow stem to come out.
• Place the pasty on a non stick baking tray and brush with the glaze. Place immediately in the oven.
• Repeat this process again for the remaining pastry and add to the first pasty already in the oven.
• Don't worry it the pastry splits in places as you can patch it up the splits with the odd pieces of pastry left over. (I call these patches, pasty plasters!)
• Allow them to cook at 210 for 10 to 15 mins then remove them from the oven and glaze again. Reduce the oven temperature to 190 degrees. Place the pasties back in the oven.
• After 20 mins remove and glaze again, return them back to oven .
• After another 20mins remove and glaze again and replace them back in the oven for another 10 to 15 mins.
• To check if they are cooked insert a small knife into the slit on the top of the pasty and gentle push into the veg in side.
• You will not need anything else with this meal as it is very filling.
• If you want to keep the pasties warm, just encase them in tinfoil and then wrap in a clean tea towel round.
• Best served with homemade pickle onions or for the kids tomato ketchup