Beef and onion pasties
A traditional dish in Cornwall - meat and vegetables held in a pastry
Preparation time: 45 minutes
Cooking time: 11/4 hours
350 g (12 oz) best stewing steak, chuck or blade, cubed
140g (5 oz) peeled diced potato
1 medium onion, finely chopped
Salt and black pepper
350 g (12 oz) plain flour, sieved
6 Tbsp butter or margarine
Cold water to mix
Preheat the oven to 220C/425F/Gas Mark 7. Lightly oil a baking sheet.
Cut the stewing steak into 6 mm (1/4 in) dice, then mix it with the
vegetables and season well.
Mix the flour with a good pinch of salt, then rub in the butter until
the mixture resembles fine breadcrumbs. Add just enough cold water to
bind the dough then divide in four. On a lightly floured board roll out
each piece into a 20 cm (8 in) circle - use a plate to cut around.
Divide the filling among the pastry circles, then dampen the edges and
bring them together over the filling. Seal them together, then flute
the edges decoratively with your fingers. Place on the oiled baking
Bake the pasties for 15 minutes, then reduce the temperature to
170C/375F/Gas Mark 3 for a further 1 hour. Serve the pasties hot or
cold - they are great picnic food.