Cornish pasties

Name: Cornish pasties | Asda Good Living
Total time: 1 h 15 min
Yield: 4
Cuisine: British
Ingredients: 400g plain flour, plus extra for rolling out; Pinch of salt; 50g butter, chilled and cut into small pieces; 50g lard, chilled and cut into small pieces; 1 medium onion, thinly sliced; 1 medium potato, cut into small cubes; 125g swede, cut into small cubes; 400g rump steak, trimmed of fat and cut into 1cm pieces; 1 medium egg, lightly beaten

Perfect for picnics or make them in advance and take them with you to work for an alternative to sandwiches.

By Asda Good Living,21st September 2015

Cook: 1 Hour 15 Mins

Serves: 4

Price: £1.60 per serving

Nutritional Information

Each 313g serving contains

Energy
3919kj
936kcal

47%

Fat
51g

High
72%

Saturates
27g

High
135%

Sugars
5.6g

Med
6%

Salt
0.97g

Med
16%

of your reference intake.
Typical energy values per 100g:
1252kj/299kcal

Ingredients

400g plain flour, plus extra for rolling out

Pinch of salt

50g butter, chilled and cut into small pieces

50g lard, chilled and cut into small pieces

1 medium onion, thinly sliced

1 medium potato, cut into small cubes

125g swede, cut into small cubes

400g rump steak, trimmed of fat and cut into 1cm pieces

1 medium egg, lightly beaten

Method

Pre-heat the oven to 200C/180C Fan/Gas 6. Sift the flour and salt into a large bowl. Add the butter and lard and rub in with your fingertips until the mixture looks like breadcrumbs. Add 5-6 tbsp cold water, then mix until clumps are formed.

Gather the mixture together with your hands to make a firm dough. If you have time, wrap the dough in cling film and chill in the fridge for 30 minutes before rolling out.

Divide the dough into four even-sized pieces. On a lightly floured surface, roll each one out so that it's as thick as a £1 coin.

Place a 19cm plate on top of one of the dough pieces and cut around it using a sharp knife to make a circle. Repeat with the other pieces.

Place the dough circles on a baking sheet and put the vegetables and steak on one half of each circle. Brush the edges with water. Fold the other half of the dough over and press the edges together with your fingers. Starting on the right side, fold over one corner using your first finger and thumb, to form a crimp. Continue to crimp all the way along the edge of the pastry, making sure you seal the edges as you fold.

Brush the pasties with the beaten egg and bake in the oven for 15 minutes. Reduce the oven temperature to 160C/140C Fan/Gas 3 and cook for another 45-55 minutes.