TILLY’S CORNISH PASTIES
150g unsalted butter
500g strong bread flour
½ tsp salt
175g ice cold water
OR use shop bought pastry i.e. 500g all butter shortcrust pastry
1 medium free range egg, lightly beaten
225g minced beef
200g swede, peeled and diced
200g potato, peeled and diced
½ large onion, peeled and diced
Dash Worcestershire sauce
Salt and pepper
2 eating apples red or green
2tbsp soft brown sugar
Pinch ground cinnamon
Pre heat the oven to 200C/400F/Gas 6.
For the pastry
· Place the butter and flour in a large glass bowl and rub in, until the mix resembles fine breadcrumbs. Add the salt and stir.
· Gradually add the cold water slowing, as you might not need all the water, until the mix comes together into a ball.
· Cover in cling film and place in the fridge to rest for at least 30 minutes.
For the filling
· Place the beef, swede, potato, onion and Worcestershire sauce in a large mixing bowl, season with salt and pepper and mix with your hands - make sure to wash them thoroughly afterwards!
· Place the apple, sugar and cinnamon in a separate mixing bowl. Mix well and set aside.
· Remove the pastry from the fridge and divide into 4 equal pieces.
· Roll out the pastry until it is ½ cm thick. Using an upside down plate as a handy template, cut out four equal sized circles around 18-20cm wide.
· Divide the beef mixture between the four circles at one end and the apple filling in the other. Remember you’re only filling half of the circle as you’ll need to fold the other half on top.
· Dip a pastry brush in the beaten egg and egg wash around the edge of the pastry. Fold the circle over to create a half moon shape. Press the edges firmly but gently together to seal. From one end of the sealed edge, fold over the corner and crimp together with a thumb and finger, keep folding and crimpling little tucks all the way to the other end. Or if you find the crimping too difficult simply curl the sealed edge back over itself a little and press firmly. Make sure to remember which side is sweet and which is savoury!
· Place the pasties on a lined baking sheet and brush with the remaining egg wash. Pierce a very small hole in the top to allow steam to escape.
· Cook in the oven for 30 minutes until golden brown and cooked through.