Cornish Pasties

Method

1. 1

   Step 1

   Heat the oven to 400°F (200°C / Gas 6), with racks in the upper and lower thirds. Line two 13 × 18-inch (33 × 46 cm) baking sheets with baking parchment.

2. 2

   Step 2

   Prepare the beef and vegetables as specified, keeping the beef separate and refrigerated until needed. Cut the potato and swede no thicker than ⅛ inch (3 mm) so they become tender inside the pastry.

3. 3

   Step 3

   Divide the pastry into six equal pieces, about 5¼ oz (150 g) each. On a lightly floured surface, roll each piece into a circle approximately 8 inches (20 cm) across and ⅛ inch (3 mm) thick, using a plate as a guide and trimming minimally.

4. 4

   Step 4

   Mix the salt and pepper in a small bowl. Divide the potato, swede and onion evenly over one half of each pastry circle, leaving a clear ¾-inch (2 cm) border, and sprinkle with half the seasoning.

5. 5

   Step 5

   Distribute the raw beef evenly over the vegetables and sprinkle with the remaining seasoning. Keep the filling compact and clear of the borders; do not precook it, as its juices should cook into the vegetables inside the pastry.

6. 6

   Step 6

   Lightly dampen each pastry border with water, then fold the uncovered half over the filling to form a semicircle. Press the edges firmly together, gently easing out trapped air without stretching or tearing the pastry.

7. 7

   Step 7

   Starting at one corner, fold and pinch the sealed edge over itself in short sections to form a firm rope-like crimp along the curved side. Transfer three pasties to each baking sheet, leaving at least 1 inch (2.5 cm) between them, and refrigerate for 15 minutes to firm the pastry.

8. 8

   Step 8

   Brush the tops with beaten egg, keeping excess glaze from pooling around the bases. Cut a small steam slit in the top of each pasty, then bake for 20 minutes until the pastry is set and beginning to colour.

9. 9

   Step 9

   Reduce the oven temperature to 325°F (160°C / Gas 3), rotate the sheets and exchange their shelf positions. Bake for another 40–45 minutes, until deeply golden and the thickest part of the filling reaches at least 165°F (74°C); a thin skewer inserted through a steam slit should pass easily through the vegetables.

10. 10

    Step 10

    If the pastry is browning before the vegetables are tender, cover loosely with foil and bake for another 5–10 minutes, then check again. Let the pasties rest on their trays for 10 minutes before serving; this recipe makes six large pasties.