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CORNISH PASTIES

450 g stewing steak, trimmed and cut into small pieces


175 g potatoes, peeled and diced

175 g swede, peeled and diced

1 medium onion, skinned and chopped

2.5 ml (1/2 level tsp) dried mixed herbs

salt and pepper

400 g Shortcrust Pastry made with 400 g plain flour

25 g butter or margarine

1 egg, beaten, to glaze


  1. Place the meat, potato, swede and onion in a bowl and mix in the herbs and seasoning.

  2. Divide the pastry into six and roll out each piece to a 20 cm circle. Spoon the filling on to half of each circle and top with a little butter.

  3. Brush the edges of the pastry with water, then fold over and press the edges firmly together to seal.

  4. Place the pasties on a baking sheet. Brush with the beaten egg and bake at 220°C mark 7 for 15 minutes. Reduce the heat to 170°C mark 3 for a further 1 hour. Serve warm or cold.

    Serves 6


CORNISH PASTIES

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