Cornish Pasties

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Chris is so excited that I'm making these homemade Cornish Pasties.
Welcome back to our kitchen, where we show you how to make delicious family friendly . Today I've got a fantastic recipe for Cornish Pasties, chunks of tender peppery steak with melt-in-your-mouth vegetables all wrapped up in homemade buttery pastry.

We're going to start by making the pastry. Place 450 grams or 3 and 2/3 of a cup of plain all-purpose flour, 2 teaspoons of and a teaspoon of salt into a food processor and give it a quick mix. Add in a hundred and twenty-five grams or half a cup plus a teaspoon of cold butter, chopped into chunks and then whizz it up, until you get a of breadcrumbs. Add in two egg and mix again.

Now we're going to add in a hundred and twenty-five mil which is a little over half a cup of cold water, a little bit while the food processor is running, we're just going to go long enough until the forms into a ball so you might not need all the water.

Now we wrap the pastry in cling film or wax paper and place in the fridge for about an hour. It's quite a simple pastry to make but if you don't have the time, you can always use shop bought shortcrust pastry. After an hour, take the pastry out of the fridge and your oven to 180 C or 350 F and then we're going to sprinkle a little flour on two to stop the pasties from sticking.

Roll the pastry out on the floured surface until it's about three millimeters thick.
Cut circles into the dough using a plate as a template, plate needs to be about 20 to 21 centimeters or 8 inches in diameter. You to get about six pasties out of this dough, you’ll probably need to reroll a couple of times.

Okay, now we're going to make the filling for the Cornish Pasties, I've got 450 grams or a pound of potatoes here that have been diced into 1 centimeter cubes and I'm going to add them to the . To that, we'll add 150 grams or 1/3 of a pound of swede or rutabaga, again peeled and diced, also add a hundred and fifty grams or a 1/3rd of a pound of diced onion and 300 grams or of a pound of sliced skirt or sirloin steak and then we'll mix that together with a teaspoon each of salt and black pepper.

Now take one of your pastry circles and place a really good of mixture into half of the pastry, so you want to pile it up quite high, it needs to be packed full but you also need a of about two centimeters when you fold it.

Next add a teaspoon and a half of unsalted butter onto the mixture. Brush a little around the edge of the circle. Now fold the pastry over until the edges meet and you have a semicircle. Now you want to firmly seal and crimp the with your fingers. Apparently this thick crust originates from the coal miners who used to eat their dinner with their hands and then discard the crust as it would be covered in coal dust.

Place your pasty onto a and make two little holes in the top using a to let out the . Repeat these steps to make the remaining pasties. Brush egg wash over the top of the pasties and place in the for 45 to 50 minutes until golden brown. Take out of the oven and leave to for 10 minutes before eating or you can eat them cold.
And there you go that's how to make delicious homemade Cornish Pasties, a British classic and arguably one of the most famous foods to come out of the South of England.