Recipe

Cornish Pasty Recipe

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Ingredients

Directions

Step #1 Roll out the pastry to about 5mm thick & cut out four 15cm rounds.
Step #2 Cut the potatoes by shaving them, that is, cutting them into fine wafers by constantly turning them to shave off the corners.
Step #3 Put a layer of potatoes in the centre of the pastry round from 2 cm from the top to 2 cm from the bottom.
Step #4 Shaving the Swede in a similar manner, add a layer of Swede.
Step #5 Now a layer of meat & some kidney and Spice up well.
Step #6 Add a few pieces of parsley.
Step #7 Now shave the Onion like the Potato & Swede & that's the last layer.
Step #8 Dampen the edges of the pastry & bring up from the sides.
Step #9 Pinch & crimp the pastry edges over the centre from top to bottom giving a rope like effect.
Step #10 Make a hole near the centre & push in a knob of butter.
Step #11 Glaze with beaten egg & put on a greased baking tray.
Step #12 Bake in a pre-heated oven (220 C) for 10 mins, lower the heat to 180 C & continue baking for 30 mins.
Step #13 Traditionally eaten wrapped in a napkin & consumed from corner to corner.
Step #14 Delicious hot or cold.
Step #15 In some parts of Cornwall the pastry wrapping is done around the side giving a half moon shape.
Step #16 --.
Enjoy the Cornish Pasty recipe