Cornish Pasties

Cornish Pasties

I don't know when exactly my love affair with Cornish pasties began – all I know is that one moment my innocent, pre-pubescent life was an empty vessel waiting to be filled with meaty goodness (leave it...), and the next – POW! – I was struck right in kisser by a pastry thunderbolt that left my innards overflowing with juicy joy. Since then I've always had a thing for Cornwall, probably helped by a truly memorable New Year's Eve weekend in Newquay in my early 20s, where for some reason my dulcet Mockney/East Sussex tones seemed to have an almost Pied Piper effect on the opposite sex – that or the fact that I was dressed as a monk for two days and everything that moved was rip-roaringly hammered. Anyway, that story's for a completely different part of the internet.

Back to Cornwall. Yes, they talk funny and they've got that whole weird white cross/black flag thing going on – not to mention a lack of professional football team – but give them their dues, they know how to knock up some decent grub. Here's my homage and I have to say the finished result was bloody delicious. The recipe is a mix from the Hairy Bikers and some old dear called Connie from Cornish website, www.greenchronicle.com, who's got about 200 followers. Be very afraid.

One other thing. My beef skirt comes from Jamie Oliver's butcher's at Barbecoa in the City. It looked good enough to eat raw and is a place I'll be frequenting more often (when finances allow – it ain't cheap). Makes 5 pasties.

Ingredients:
450g plain flour
225g butter, cubed
pinch of salt
cold water to mix
350g beef skirt, finely chopped, but not minced
450g potato, finely diced
150g swede, finely diced
150g onion, finely chopped
1 egg, beaten

Method:
1. To make the pastry, rub the butter into the flour until fine breadcrumbs. Stir in the salt, then add the water a little at a time until the mix forms into a smooth ball. Cover in clingfilm and chill for 30 minutes.
2. Preheat the oven to 220C.
3. Season each filling ingredient with salt and pepper.
4. Dust a work surface with flour, cut the now chilled pastry dough into four and roll each out to about 1/4 inch thick.
5. Use a plate about 7-8 inches in diameter to cut four circles. Form the scraps of dough into another ball and roll and cut out a fifth circle if possible.
6. Moisten the edges with a little water, then layer the vegetables and beef on one half of each circle. Season again with more black pepper. Don't be tempted to overfill as your pasties will burst when cooking.
7. Sprinkle over a little flour and dot filling with a little butter.
8. Fold over the other half of the pastry and squeeze the edges together. Patch up any holes that form.
9. Crimp the edges by working along the seal and using your thumb and first finger to kind of twist the pastry. Hard to explain this – check Youtube if you're mind's a blank.
10. Place pasties on a lightly greased baking sheet and wash with beaten egg. Make a slit in the top of each pasty to allow steam to escape.
11. Cook for 20 minutes. Turn oven down to 160C, wash again with egg, and cook for a further 40 minutes. Allow to cool for 5-10 minutes before stuffing your face with buttery, meaty goodness.