Recipe

Cornish Pasties Recipe

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Ingredients

Directions

Step #1 Preheat the oven to Gas Mark 6/400 ?F/200 ?C.
Step #2 Roll out your pastry & cut it into four discs, using side plates as markers for the shape.
Step #3 Chill while you prepare the filling.
Step #4 Cut away all the skin & gristle from the meat; then chop it roughly or slice into thin flakes.
Step #5 Spice up.
Step #6 Take the filling ingredients & place this in layers on one side of each pastry disc.
Step #7 Brush the edges with beaten egg, fold the other half of the pastry disc over the filling to give it a half-moon shape and twist the edges or pinch them together to seal the pastry & give it its characteristic rope-like, zig-zag finish.
Step #8 It is also traditional to mark initials in the corner of each, though this is only strictly necessary if the fillings have been varied to cater for individual tastes.
Step #9 Make two small steam holes in the top of each pastry & brush with the rest of the egg glaze.
Step #10 bake this at Gas Mark 6/400 ?F/200 ?C for 10 mins; then lower the temperature to Gas Mark 4/350 ?F/180 ?C and bake for a further 40 mins.
Step #11 Cover, if they seem to you to be browning too fast.
Step #12 --.
Enjoy the Cornish Pasties recipe

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