Cornish Pasty

The Cornish Pasty is a great addition to a picnic or packed lunch.  The origins of the Pasty are unclear but it is suggested that the Cornish tin miners had the pasty as a ready to eat meal whilst working in the mine. The crimped edge was held whilst eating the pasty holding the ensuring that the miners dirty fingers did not touch food or his mouth, preventing ingestion of tin and arsnic. 

The filling.

Minced beef (Ground Beef)

Carrot

Onion

Garlic

Celery

Bay

Red Wine

Tomato (optional)

Thyme

Worcestershire Sauce

Salt and Pepper

Potato

First cook the beef.

Once the meat is browned strain (to remove excess fat).

Dice the vegetables and tomato.

Sweat the onion, carrot and celery (in the same pot that you browned the beef).

 Add the garlic, thyme and bay.

Once the onion has softened add the cooked beef, tomato and season.

Add some Worcestershire sauce then cook for 30 minutes

 on a low flame. Separately cook some diced potato then mix with the beef at the end of cooking.

Cube the cold butter and lard and add to the flour.

Combine to a breadcrumb texture.

Add the cold water and form a dough.

Rest dough in fridge for at least 30 minutes.

Roll out dough.

Tri fold then roll again.

Cut discs.

Make a little egg wash.

Add some beef mix to each pastry disc.

Brush the edge with egg wash.

Fold together.

Use your fingers to crimp together.

Bake in a 350f oven  for 15 – 20 minutes.

Once baked they can be seved hot or cold.