Cornish Beef Pasties

The Cornish Beef Pasty, a savory delight, has its roots deeply embedded in the coronary heart of Cornwall, South West England. This British baked pastry has been a staple for miners and workers, providing a hearty meal that’s handy to carry. Its records dates again to medieval times, with variants of the pasty being loved by using royalty and commoners alike. Over the years, the Cornish pasty has traveled the world, with Cornish miners and sailors introducing it to new lands. Today, it stands as a image of Cornish lifestyle and culinary excellence. Whether you’re a professional chef or a novice in the kitchen, this recipe will transport you to the cobblestone streets of Cornwall, with its prosperous flavors and historic significance.

INGREDIENTS

• Beef skirt 1.1 lbs
• Potato three large, diced
• Swede (Rutabaga) two medium, diced
• Onion two medium, finely chopped
• Salt 1 tsp
• Black Pepper 1 tsp
• Shortcrust Pastry 2.2 lbs
• Egg (for glazing) 1

INSTRUCTIONS

Prepare the Filling: In a giant mixing bowl, mix the pork skirt, diced potatoes, swede, and finely chopped onions. Season with salt and pepper and combine well.

Roll the Pastry: On a floured surface, roll out the shortcrust pastry to a thickness of about 3mm. Using a massive plate as a guide, reduce out 6 circles.

Fill and Seal: Place a beneficiant quantity of the filling on one half of of every pastry circle. Fold the different half of over to structure a semi-circle and crimp the edges collectively to seal.

Glaze: Beat the egg and brush it over the pinnacle of every pasty for a golden finish.

Bake: Preheat your oven to 200°C. Place the pasties on a baking tray and bake for forty five minutes or till golden brown.