Genuine Cornish Pasty

cornishpastyassociation.co.uk

Real food takes time, fortunately I'm retired and have it. Having lost 30 lb with LCHF, I'm gradually increasing carbs to find my level of tolerance.

Meaty filling in a pastry coat

subheading: (rough puff can also be used):

500 g strong bread flour (it is important to use a stronger flour than normal as you need the extra strength in the gluten to produce strong pliable pastry)

120 g lard or white shortening

125 g Cornish butter

1 tsp salt

175 ml cold water

subheading: FOR THE FILLING:

400 g good quality beef skirt, cut into cubes

300 g potato, peeled and diced

150 g swede/turnip*, peeled and diced

150 g onion, peeled and sliced

Salt & pepper to taste (2:1 ratio)

Beaten egg or milk to glaze

note: The vegetable to use is the yellow-fleshed swede, not a white turnip. This is known commonly in Cornwall as the turnip. It’s also known as the yellow turnip/Swedish turnip in some places and in North America it is called rutabaga.

Directions at cornishpastyassociation.co.uk

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