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Cornish-style Pasties, making the most of what's in the fridge with succulent lamb or beef rump, potato and other vegetables, all wrapped in ready-rolled flaky pastry and baked until golden and crisp, served with a gravy. |
Ingredients (for 4 large pasties)
400-500gm rump meat (no fat or gristle)
1 tablespoon lard
400-500 gm potatoes (skin on), diced into small cubes (try an alternate using peeled and diced Swede for a stronger taste - you’ll be surprised how good it tastes!)
1 onion, peeled and finely diced
1 carrot peeled and diced into small cubes
2-3 large florets of cauliflower and/or broccoli, chopped fairly finely
2 dessertspoons plain flour
1.5 cups liquid vegetable stock
1 tsp instant beef stock
1/4 tsp white granulated sugar (improves flavor)
Salt and ground pepper
Ready rolled flaky pastry sheets - enough for 4 circles of 16-18cm in diameter
1 egg, beaten (to glaze)
Gravy
Method:
Turn element to medium-high heat. Melt lard in high-sided frying pan. Brown meat and remove.
Reduce heat to medium, add onion and fry until golden.
While onion is cooking dice the meat into small cubes.
Add cubed potato and carrot to the pan, cook covered for about 10 minutes.
Add back in the meat plus any other finely chopped vegetables of your choosing to the pan, cook covered for about 5 minutes.
Reduce heat to low, sprinkle flour over the meat and vegetable mix, stir until absorbed.
Add the sugar, liquid and instant stock, simmer for 10 minutes stirring regularly.
Turn oven to 180c fan.
When mixture has thickened (ie: not a texture with a runny gravy), remove from heat. The mixture should be thick and ‘dry’, not a runny gravy consistency. If mixture is runny, continue to simmer until liquid is reduced. Check seasoning and adjust to your taste.
Lay pastry sheets out on bench. Using a side plate/bread plate of approx 16-18cm in diameter as a ‘cookie cutter’, make ‘rounds’ in the pastry sheets. Prick each with a fork several times.
Place spoonfuls of the pastie mixture lengthways in a straight line. Brush some water around the inside edge of the pastry to help it stick together when joined. Starting in the middle, lift the edges of the pastry up and over the mixture and gently crimp together with your thumb, fore and middle fingers (thumb in the middle of the two). Work from the middle to each end of the pastie, gently crimping the rest of the pastry edges together. Make further couple of fork pricks on each side.
Gently move each pastie onto a greased oven tray.
Brush egg over the pastry before cooking.
Bake until a light golden color.
Prepare a light beef or roast meat gravy to serve.
Enjoy!
Stelle x