A Cornish pasty, is a baked pastry, a traditional variety of which is particularly associated with Cornwall, the westernmost county in England. It is made by placing uncooked filling typically of meat and vegetables, without meat in vegetarian versions, on a flat pastry circle and folding it to wrap the filling, crimping the edge to form a seal.
- 350 g (12 ounces) chuck or blade steak
- 100 g (4 ounces) raw potato, peeled and diced
- 1 small onion, skinned and chopped
- 3 Cups (350 g) shortcrust pastry made with 350 g (12 ounce) flour etc
- salt and pepper
- Cut the steak into small pieces,add the potato and onion and season well.
- Divide the pastry into four and roll each piece into a round about 20 cm (8 inches) in diameter.
- Divide the meat mixture between the pastry rounds, damp the edges, draw the edges of the pastry together to form a seam across the top and flute the edges with the fingers.
- Place on a baking sheet and bake in the oven at 220 degrees C (425 deg.F) mark 7 for 15 minutes to brown the pastry, then reduce the heat to 170 degrees C (325 deg. F) mark 3 and cook for a further hour.
- Serve hot or cold.
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