Okay so it’s not officially a Cornish pasty because it doesn’t have beef in it but it’s a pasty made in Cornwall by a Cornish person so that will do! Pasties were a staple diet for tin minners. Eating pasties is as normal to me as eating a sandwich so I eat a lot of them. However, I don’t eat beef so this recipe is a great alternative. I don’t actually make them that much but since I live in the town which was once famous for tin mining, I thought I should put the recipe on here. No pressure!
Makes 6 medium pasties.
For the pastry:
450g strong white flour (large pinch salt optional)
- Put the flour and salt (if used) into a bowl. Cut off a quarter of the lard and rub into flour. Grate or slice the rest of the lard and butter into the mixture and stir with a knife. Pour all the water in and stir until absorbed. Knead a little and leave at least 30 minutes in the fridge before using.
- Flour your work surface. Split the pastry dough into six equal balls. Gently roll them out into a circle about the size of a side plate/small plate.
For the filling:
200g cheddar cheese, grated
4 medium potatoes, cut into small cubes
1 small turnip, cut into small cubes
1 onion, finely sliced
10 rashers of bacon, cut into squares
Salt and pepper
- Place a mix of potato and turnip in a line on the centre of the pastry. Place bacon, onion, cheese and salt and pepper on top. Be careful not to over fill the pasty or else it will all come out.
- Fold the pastry over, making a semi circle. Pinch the end and roll and pinch all the way round the edge until you get to the other end. If you can’t get the hang of crimping (it takes practice) you can always use a fork to press the edges together.
- With a fork, poke some holes in the top to let air escape. Brush the top with either milk, egg or even water. Cook at 200C for 30-35 minutes.