Cornish pasty

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wulkan
Издатель
Ingredients:
- 500g (17.6 oz) flour
- 125g (4.4 oz) lard, ice cold and diced
- 125g (4.4 oz) unsalted butter, ice cold and diced
- 400g (14.1 oz) beef rump, diced
- 200g (7.1 oz) potatoes, diced
- 150g (5.3 oz) swede, diced
- 150g (5.3 oz) onion, diced
- small bunch thyme, finely sliced
- 1 egg, beaten
- salt and pepper

Method
1. Add the flour, butter, lard, and a big pinch of salt to a food processor and process until the fat is well incorporated.
2. Next, with the processor still running, pour in around 150ml of ice-cold water. Start with 100ml and keep adding little by little until the dough comes together.
3. Turn this out onto a clean bench and bring it together with your hands. Wrap it in cling film and refrigerate for 30 minutes.
4. To make the filling, simply add the beef, potato, swede, onions, and thyme to a bowl. Season with salt and pepper and mix well.
5. Preheat the oven to 180°C (356°F) and then roll out the dough, aiming for the dough to be 30-40mm thick.
6. Using something round, cut out disks of the pastry.
7. Place the filling into one half of a disk of pastry and then fold the other side over, crimp the edges well, and then place onto a lightly greased oven tray.
8. Poke 2 small holes in the top of each one, then brush with the egg wash, and bake in the oven at 180°C (356°F) for 45 minutes.
9. Let them rest for at least 15 minutes after you take them out of the oven because these things are super hot.

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