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Recipe by Sara Buenfeld

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1. Rub the butter and lard into the flour with a pinch of salt using your fingertips or a food processor, then blend in 6 tbsp cold water to make a firm dough. Cut equally into 4, then chill for 20 mins.
2. Heat oven to 220C/fan 200C/gas 7. Mix together the filling ingredients with 1 tsp salt. Roll out each piece of dough on a lightly floured surface until large enough to make a round about 23cm across - use a plate to trim it to shape. Firmly pack a quarter of the filling along the centre of each round, leaving a margin at each end. Brush the pastry all the way round the edge with beaten egg, carefully draw up both sides so that they meet at the top, then pinch them together to seal. Lift onto a non-stick baking tray and brush with the remaining egg to glaze.
3. Bake for 10 mins, then lower oven to 180C/fan 160C/gas 4 and cook for 45 mins more until golden. Great served warm.

Per pasty

1174 kcalories, protein 34g, carbohydrate 114g, fat 68 g, saturated fat 35g, fibre 6g, salt 1.96 g

Latest comments and suggestions

• dogsdinner

  23 September 2008

  dogsdinner rated and commented on this recipe

  

  These are really tasty served hot, but also great for taking on a picnic. I always have trouble with my pastry falling apart when I roll it out - possibly I don't add enough water. I used Trex in place of the lard, and it was fine.

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• RubberMan

  25 September 2008

  RubberMan commented on this recipe

  I make these quite often for the mrs to take to work for lunch. Instead of meat and veg I use cheese, ham and bacon for the filling with a little chille powder and chives thrown in for good measure (she's Portuguese so always likes a kick) Same method of making them and taste great zapped in the microwave the day after.

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• Gayns

  26 September 2008

  Gayns rated and commented on this recipe

  

  I have been waiting for these to come on the GF website since making them from the Sept issue as they are absolutely gorgeous and really easy to make. My husband keeps asking for more! I found that they come up very big so tend to use a side plate as a template and make double the amount instead of 4 large ones. I have made them twice now and freeze the 6 that are left. I did use a little less blk pepper but they are a great sunday lunch dinner as well as pack up. Also I was very pleased with myelf as i don't usually attempt pastry but it worked out great!!!!

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• pauline

  27 September 2008

  pauline rated and commented on this recipe

  

  I made these with my young mothers group we used cooked minced beef, they loved them and was amazed how easy they were to make

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• littlemisshappy145

  27 September 2008

  littlemisshappy145 rated and commented on this recipe

  

  its a really good standard recipe, however i found it very dry and needs a gravy in the filling. Next time im going to make it, ill try adding gravy as the filling is dry. WARNING: THESE ARE MONSTERS!! absolutly HUGE!!

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• dwynwyn

  03 October 2008

  dwynwyn rated and commented on this recipe

  

  I found the filling too dry and not enough pepper, but a great starting point. Made me realise how easy to make pasties are and made my boyfriend's day.

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• Gbobs

  07 October 2008

  Gbobs rated and commented on this recipe

  

  these are absolutely the best cornish pasties in the world! Totally delicious without a doubt will make again.

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• Samantha_crosdil

  12 October 2008

  Samantha_crosdil commented on this recipe

  i really look forwads to making them i printed of the recipe and havnt had time to make them yet!

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• Paulwo

  08 November 2008

  Paulwo commented on this recipe

  The ingredients are fine but we don't bother with all that trimming with a plate bit to start with. Put the filling on one side and not in the middle. Start with a potato in one hand and knife in the other and shave off slithers onto the pastry as you go, then do the same with the onion and turnip (turnip-swede its all turnip down here.). Season. Put the meat on top to finish. Add a bit of butter if you like it richer. If you are going top have it cold later on, add a bit of chopped parsley. brush with water around the edge and fold over and then trim. (mush together the offcuts and to make an egg pasty for crib). Then crimp along the side. Use cooked mince, microwaves, chili, carrots etc at your peril of getting a visit from Trelawny's Army.

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Ingredients

FOR THE PASTRY

• 125g chilled and diced butter
• 125g lard
• 500g plain flour , plus extra
• 1 egg , beaten

FOR THE FILLING

• 350g beef skirt or chuck steak, finely chopped
• 1 large onion , finely chopped
• 2 medium potatoes , peeled, thinly sliced
• 175g swedes , peeled, finely diced
• 1 tbsp freshly ground black pepper

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Difficulty and servings

Makes 4

Preperation and cooking times

Prep 25 mins

Cook 55 mins

plus chilling

Ingredients

FOR THE PASTRY

• 125g chilled and diced butter
• 125g lard
• 500g plain flour , plus extra
• 1 egg , beaten

FOR THE FILLING

• 350g beef skirt or chuck steak, finely chopped
• 1 large onion , finely chopped
• 2 medium potatoes , peeled, thinly sliced
• 175g swedes , peeled, finely diced
• 1 tbsp freshly ground black pepper

Per pasty

1174 kcalories, protein 34g, carbohydrate 114g, fat 68 g, saturated fat 35g, fibre 6g, salt 1.96 g

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