Pickled walnut Cornish pasties
Serves: 6
Ingredients
- For the pastry:
- 500g strong white bread flour
- 1 tsp salt
- 150g unsalted butter, diced
- 100g lard, diced
- 1 egg, beaten, to seal and glaze
- For the filling:
- 400g rump steak, fat removed and cut into 1cm cubes
- 300g waxy potatoes, cut
- into 1cm cubes
- 200g swede, peeled
- and chopped into
- 1cm cubes
- 2 onions, finely chopped
- 3 pickled walnuts, thickly sliced (we used Opies)
- salt and pepper to taste
Method
- Rub the flour, salt, butter and lard together in a mixing bowl using your fingertips until the mixture resembles breadcrumbs. Add 100ml water and bring together to form a dough.
- Turn out onto a floured surface and knead for 3-4 mins until it begins to stretch. Place in a bowl, cover and chill for 2-3 hours.
- Preheat oven to 200C/Gas 6 and line a large baking tray. Place the steak, potatoes, swede and onions in a mixing bowl, season with salt and pepper, add the pickled walnuts and combine.
- Remove dough from the fridge and turn onto a floured surface. Divide into 6 balls and roll each into a circle about 23cm (use a side plate as a guide, trimming the pastry around it).
- Spoon filling onto one half of each circle, leaving a 1cm border, and brush the edges with egg. Fold the pastry half over the top of the filling to form a half-moon, pinch together and crimp the edges. Transfer to a greased baking tray and chill for 1 hour.
- Remove from the fridge and brush pasties with the remaining egg to glaze. Bake for 10 mins, then lower the oven to 160C/Gas 3 and bake for a further 45 mins until golden.
- Serve warm or cold.
