Treway Traditional Cornish Pasty
For The Shortcrust Pastry
500g Strong Bread Flour
125g Cornish Butter https://trewayfarm.co.uk/product/trewithen-salted-butter-250g/
175ml Cold Water
For The Filling
400g Treway Skirt https://trewayfarm.co.uk/product/skirt/
300g Potato, peeled and diced
150g Swede (In cornwall called a Turnip!) peeled and diced
150g Onion, peeled and diced
Salt and Pepper
X1 Beaten Egg
X6 Knobs of Butter
1, Add the salt to the flour in a large mixing bowl
2, Rub the butter and lard into the flour until it resembles fine breadcrumbs
3, Add water then bring the mixture together and knead until the pastry becomes elastic. This will take longer than normal pastry but it gives the pastry the strength that is needed to hold the filling.
4, Cover with cling film and leave to rest in the fridge for 3 hrs.
5, Roll out the pastry and cut into circles around 20cm diameter. I used a small side plate as a guide.
6. Layer the vegetables and meat on top of the pastry, adding plenty of seasoning as you go. Put a small knob of butter on top of the filling mixture.
7, Bring the pastry around and crimp the edges together.
8, Glaze with the beaten egg.
9, Bake at 165 degress C for 50 – 55 minutes until golden brown.
Watch this video for a guide to the tricky crimping process… https://www.youtube.com/watch?v=sjiBu6oTabA
My crimping needs a lot more practice!!