Cornish pasties recipe

  • Serves 4
  • 5mins to prepare, plus 10mins to chill and 30mins for baking
  • 584 calories / serving
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2726 CedarRecipes CornishPastie (h)

Preheat the oven to gas 6, 200°C, fan 180°C.

In a bowl, mix together the steak, potato, onion, olive oil and Worcestershire sauce – if using. Season well.

Unroll the pastry and cut out 4 circles approx. 14-15cm (6in) in diameter – about the size of a small bowl. Place on nonstick baking paper on a baking tray.

Divide the steak mixture between the circles of pastry, heaping it on one side, and brush around the edge with the beaten egg. Fold the pastry over to cover the filling, then crimp with a fork to seal the edges. Put in the fridge to chill for 5-10 minutes. 

Brush the pasties with the beaten egg and bake for 15 minutes until golden brown. Then turn the oven down to gas 3, 160°C, fan 140°C, and bake for a further 15 minutes. Leave to cool a little before serving.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 150g (5oz) medallion steak, cut into 0.5-1cm cubes
  • 1 potato, peeled and finely diced
  • 1 small onion, finely diced
  • 15ml (1tbsp) olive oil
  • dash worcestershire sauce (optional)
  • 375g (12oz) ready-rolled shortcrust pastry
  • 1 egg, beaten
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  • Energy 2439kj 584kcal 29%
  • Fat 33g 47%
  • Saturates 9.9g 50%
  • Sugars 3.3g 4%
  • Salt 1.1g 19%

of the reference intake
Carbohydrate 53g Protein 16.6g Fibre 3.9g

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