Cornish Pasty
Ingredients
- 1 pound rump, chuck, or skirt steak
- 5 ounce onion, chopped
- 3 ounce turnip (swede), chopped
- 8 ounce potato, peeled and sliced
- salt
- pepper
- thyme
Instructions
Yield: 4 servings. Make a firm pastry and roll out two dinner-plate circles, or four side-plate circles, according to whether you are feeding two ravenous people or four of moderate appetite. Leave to chill, while you prepare the filling. Cut all skin and gristle from the meat, and chop it. There should be at least 10 oz of skirt, and rather more of better quality steak. Season and layer the filling ingredients to one side of the pastry circles. Or mix them together (traditions differ). Brush edges with egg: Flip over the pastry to form a half-moon shape, and twist the edges to give a rope effect. Mark initials on the pastys, if you have varied the filling, in one corner. Brush over with egg and make two small holes at the top for steam to escape. Bake at 400 F for 20 minutes, then lower the heat to 350 F for a further 40 minutes. Protect the pastry with butter papers or foil if they brown too fast.