Cornish Pasty

The Cornish pasty is a filling beef-and-vegetable parcel enclosed in pastry – the filling goes into the pastry raw, and they bake together.

Shortcrust pastry

1. Rub the flour with the cold, diced butter into a crumbly texture, salt it, then bring it together quickly with the cold water. Do not knead it long, so it stays short.

2. Wrap it in film and put it in the fridge for at least 30 minutes.

Filling

3. Cut the beef, the potato and the swede into small, even cubes, and chop the onion.

4. Mix it all together, season with salt and pepper – raw, without cooking.

5. Roll the pastry out into palm-sized rounds, mound the filling in the middle of each, fold them over, and seal them good and tight by crimping the edge.

6. Brush the parcels with beaten egg and bake at 190 °C for about 45 minutes, until golden.

Tip: The filling goes into the pastry raw, so its meat juices soak through the whole thing during baking.