Monday, 16 February 2009

Herdsman's Pasty Pie

This an authentic cornish pasty recipe, but made into a pie rather than a pasty - plus, because I don't live in Cornwall and it's made using the fabulous beef skirt from Woodford's farm it seemed more appropriate to call it a Herdsman's pasty!

250g Beef skirt sliced into small pieces
1 medium potato
1/2 medium swede
1/2 medium onion
(all veg should be finely chopped)
400g Plain flour
100g Lard
100g Butter
Ice cold water
An 8" loose bottomed sandwich tin

Firstly, make your pastry by rubbing the fats into the flour and adding enough water to bind it (approx 6 tablespoons) Then let the pastry rest the fridge for 30 mins.

Roll out 2/3 of the pastry and line the tin. Roll out the remaining pastry into a lid slightly bigger than the tin.

Begin by putting a layer of onion and half the swede in the bottom. Season generously with salt and pepper, then add the beef, then season, finishing with the rest of the swed and the potato and again season.

The seasoning of each layer is very important.

Pop on the lid and put the pasty pie in the fridge for about 30 mins

Preheat the oven to 180 C/Gas 4/Fan 165, then brush the pie with beaten egg and cook for 1 hour.

The smell that will fill your kitchen will will have you dribbling....

Alternatively, if you can't be bothered with faffing around with all of the above, you can come to the shop and buy some!

And here are some others in my repertoire....

1 comment:

  1. How do you cut those potatoes and swede so evenly??