The Cornish Pasty is a traditional English staple – delicious beef and veggies in crispy pastry. Everyone has their own recipe, with varied additions of veggies, including potato. This recipe is a simple and classic version that takes very little time, making it perfect for people who are short on time.
- 350g rump steak, diced
- 1 swede, peeled, diced
- 1 carrot, peeled, diced
- 1 brown onion, chopped
- 4 sheets ready-rolled shortcrust pastry
- 1 egg, beaten
- salt and pepper to taste
- 1 dollop of softened butter
- tomato relish to serve
Preheat oven to 180°C. Line an oven tray with baking paper.
Combine the beef, swede, carrot and onion in a bowl. Add butter and season with salt and pepper.
Cut two 14cm circles from each sheet of pastry. Place 1/4 cup of beef mixture into the centre of each circle. Brush one edge with water then seal the pastry by pressing both edges together to form the frills.
Sit the pasties with the sealed edges upright on baking tray. Brush them with the beaten egg.
Bake for 50 to 60 minutes or until golden. Serve with tomato relish and a fresh side salad.