The Cornish Pasty has been in the news a lot this week. One way of getting around the Pasty tax is to bake your own.
It’s not as difficult as it might seem, and if you keep practicing you can get ones that are as good as shop bought ones (and you can put nicer beef in them as well!)
Best of luck if you give it a try, and if you can’t get it to work properly first time, then keep trying until you get it right. I promise it’s worth it!
First you need to make the pastry. To do this, you need 500 grams of flour, 250g of lard, margarine or butter, some salt, water. Take the fat and rub it in with the flour, while adding a bit of water at a time. Put it in the fridge for a while
The filling needs about 500g of beef, 2/3 of an onion, a potato, a swede, and a tablespoon of butter. The best way to cook it is to cut up the steak, slice the potato and swede into the type of size pieces you usually have in a pasty, too big and they won’t cook properly!
Roll out the pastry onto a flour covered surface and use a knife top cut it into circles. Use a lubricant like milk just to dampen the edges of the pastry and position half of each piece of pastry over the rolling pin. Place the vegetables and beef on the other half of each piece of pastry.
The best way to fill the pastry is to have a meat sandwich, with a small layer of vegetables above and below the beef.
The final stage before baking is the crimping and for this you’ll need to just fold it over, and crimp the pastry using your thumb and forefinger. Make a little hole in the pastry using a knife so it doesn’t explode in the oven and then place it into your oven at about 210 degrees for 20 minutes, then lowering the temperature to about 150 for a further 30 minutes.
If you want to have a nice brown pasty, then it works well to brush the surface of the pastry with a beaten egg beforehand too.
Whether or not they get taxed, the only place where authentic Cornish pasties can be made is in Cornwall. And you can still get much better pasties than back home in the award winning shops in our surrounding area, such as the Chough Bakery in nearby Padstow there’s no need to go to Greggs!