Cornish cowboy pasties
Cornish cowboy pasties
Ingredients
For the pastry
- 500g strong bread flour
- 100g cold butter, diced
- 100g cold lard, diced
- 1 tsp sea salt
- approx. 200ml ice-cold water
For the filling
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 500g beef skirt, diced
- 200g potato, peeled and diced
- 200g swede, peeled and diced
- 100g carrot, peeled and diced
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 large egg, beaten
Instructions
- 1
To make the pastry, place the flour, butter, lard and salt in a food processor and pulse until it resembles breadcrumbs. Gradually add the ice-cold water until the mixture comes together as a dough. Wrap in cling film and chill for at least 30 minutes.
30 min - 2
Meanwhile, make the filling. Heat the olive oil in a large frying pan and cook the onion until softened. Add the beef and cook until browned all over. Add the potato, swede and carrot, then stir in the Worcestershire sauce and thyme. Season to taste and cook for 10 minutes, or until the vegetables are slightly softened.
10 min - 3
Preheat the oven to 200°C/gas mark 6. On a lightly floured surface, roll out the pastry to about 3mm thick. Cut out 6 circles, about 20cm in diameter.
- 4
Spoon the filling onto one half of each pastry circle, then fold over and crimp the edges to seal. Brush with beaten egg.
- 5
Bake for 30-40 minutes, or until golden brown and the filling is piping hot.
30 min
