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Beef and onion pasties

Beef and onion pasties

 

A traditional dish in Cornwall - meat and vegetables held in a pastry casing.


Preparation time: 45 minutes
Cooking time: 11/4 hours
Serves 4

  • 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

  1. Preheat the oven to 220C/425F/Gas Mark 7. Lightly oil a baking sheet.

  2. 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.

  3. 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 sheet.

  4. 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.

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