Debbie Major's Cornish pasties recipe | delicious. magazine
Debbie Major turns her expert hand to proper Cornish pasties made with braising steak, root vegetables and a perfectly crisp pastry
Ingredients
- For the pastry
- 100g hard margarine, such as Stork Original baking block
- 100g lard
- 450g strong plain white bread flour, plus extra to dust
- ½ tsp salt
- 200ml ice-cold water
- For the filling
- 450g braising steak (skirt, chuck or blade), cut into 1cm pieces
- 225g peeled swede, cut into 1cm cubes
- 600g peeled waxy potatoes, such as charlotte or anya, cut into 1cm cubes
- 225g onion, finely chopped
- 1 tsp salt
- 1 medium free-range egg, beaten
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