This is my variation of a Cornish pasty - with added mushrooms instead of swede, that makes a hearty combination with juicy beef and chunky potatoes.
The recipe is adapted from The Great British Book of Baking.
This recipe makes 6 pasties.
Ingredients for the pastry:
450 g strong white bread flour
1/2 tsp salt
100 g unsalted butter, chilled in the freezer
100 g lard, chilled in the freezer
about 200 ml ice-cold water
For the filling:
300 g mushrooms, cut into small pieces
200 g potatoes, finely chopped
200 g lean beef skirt, finely chopped
1 small onion, finely chopped
milk to glaze
season to taste
Method:
To make the pastry, sieve the flour and the salt into a mixing bowl. Finely chop the fats with a strong knife (avoid touching them with hands) and add them into the flour.
Stir with a round-bladed pastry knife until just combined with the flour.
Stir in just enough of the ice-cold water to bind the dough - it should feel soft but not sticky, and should look rather shaggy.
With your hand, briefly knead the dough in the bowl until it just comes together into a ball (handle the dough as little, as possible).
Wrap in clingfilm and chill for at least 30 minutes (up to 24 hours, if you intend to use it later).
To make the filling, heat some oil in a frying pan, add the onions and cook until light golden.
Add the mushrooms, cook stirring until they considerably reduce in size and all liquid evaporates.
Remove from the heat, season and leave to cool completely.
To assemble the pasties, preheat oven to 220 C (200 C fan).
Divide the pastry into 6 equal portions, shape each into a ball.
Roll out each ball out to a neat circle about 14 cm. Place the 1/6 of the mushrooms along one side of each circle, arrange 1/6 beef along the top and up to the ends (it is important that the meat reaches right to the last corner of the pastry). Season the meat with salt and pepper, then top with a layer of potato.
Moisten the edges along one side of the pastry circle. Fold the half nearest to you over to the other side to seal. Press the edges of the pastry together, working from the middle out to reach the corner. Crimp the seam to make a rope pattern, tuck the end when you reach the far corner.
Place the pasties on the lined baking tray and lightly brush with milk (or some beaten egg) to glaze.
Bake for 15 minutes, until nicely browned. Reduce the oven temperature to 180 C (160 fan) and bake for 15 minutes longer. Turn off the heat but leave the pasties in the oven with the door closed for a further 15 minutes. Remove from the oven and leave to stand for 5 to 10 minutes before eating.
Bon Appetit!
