@brighteyes847: Traditional Golden Cornish Pasties with Tender Beef and Root Vegetables RECIPE-COOKING WITH BRIGHT EYES Ingredients: For the pastry: - 500 g all-purpose flour - 125 g cold unsalted butter, cubed - 125 g cold lard or vegetable shortening - 1 teaspoon salt - 150–180 ml cold water - 1 egg, beaten, for glazing For the filling: - 400 g beef skirt steak or lean stewing beef, finely diced - 250 g potatoes, peeled and diced into small cubes - 150 g swede (rutabaga), peeled and diced - 1 medium onion, finely chopped - 1 tablespoon unsalted butter, divided among the pasties - Salt and freshly ground black pepper, to taste Directions: 1. Prepare the pastry by mixing the flour and salt in a large bowl. Rub in the cold butter and lard until the mixture resembles coarse breadcrumbs. 2. Gradually add the cold water, mixing until a firm dough forms. Knead gently until smooth, wrap, and refrigerate for 30 minutes. 3. Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper. 4. In a large bowl, combine the diced beef, potatoes, swede, and onion. Season generously with salt and freshly ground black pepper. 5. Divide the chilled pastry into four equal portions. Roll each portion into a circle approximately 20–22 cm in diameter, using a plate as a guide if desired. 6. Spoon an equal amount of filling onto one half of each pastry circle, leaving a clear border around the edge. Add a small piece of butter on top of each portion of filling. 7. Brush the pastry edges lightly with water. Fold the empty half over the filling to form a half-moon shape, then press the edges together firmly. 8. Crimp the sealed edges by folding and pinching the pastry along the curved side to create the traditional Cornish pasty finish. Place the pasties on the prepared tray. 9. Brush each pasty with beaten egg to create a beautiful golden glaze. Make a small slit in the top of each pasty to allow steam to escape. 10. Bake for 20 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C) and bake for another 30–35 minutes, until the pastry is golden and crisp and the filling is thoroughly cooked. 11. Allow the pasties to rest for 10 minutes before serving. Enjoy warm, or cool completely before wrapping for a picnic or packed lunch. Prep Time: 35 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 30 minutes Kcal: 650 kcal | Servings: 4 large pasties

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Sunday 25 October 2026 13:41:39 GMT