Wholemeal Cornish pasties
2 hours
This traditional lunch-on-the-go, made with a quick-mix pastry, is always a great favourite and perfect for busy weekends. The filling is a tasty combination of lean beef and vegetables.
Maggie Pannell
3 people made this
Ingredients
Serves: 4
- PASTRY
- 125g plain wholemeal flour
- 125g plain white flour
- 6 tbsp vegetable oil
- 1 beaten egg, to glaze
- FILLING
- 175g lean braising steak, diced
- 1 large carrot, peeled and diced
- 125g swede, peeled and diced
- 2 tbsp frozen peas
- 1 small onion, finely chopped
- 1 tbsp chopped fresh parsley
- 1 tsp dried mixed herbs
Method
Prep:1hr10min ›
Cook:50min ›
Ready in:2hr
- Preheat the oven to 200°C/gas 6. First make the pastry. Sift both the flours with a pinch of salt into a large bowl. Tip the bran left in the sieve back into the flour. Add 5 tbsp cold water to the oil, then stir into the flour using a fork to mix together and form a dough. Sprinkle with a little more water if needed. Knead the dough lightly, then wrap in cling film and put aside while preparing the filling.
- Combine the steak, vegetables and herbs in a large bowl and season with salt and pepper. Make sure all the ingredients are diced into small pieces, so that they will cook thoroughly in the pasties.
- Divide the pastry into 4 and roll out each piece on a lightly floured surface to a circle 20cm in diameter, using a plate to draw round. Each time, add the pastry trimmings to the remaining pastry before rolling so as to use it all.
- Put a quarter of the filling onto each pastry circle, spooning it down the centre and making sure the meat is spread evenly. Brush a little of the beaten egg around the edges, then bring up the edges and pinch together to seal. Crimp to give the traditional pasty shape.
- Place on a non-stick baking sheet and lightly brush the pasties with egg. Prick with a fork a couple of times to make sure they don't burst while cooking. Bake for 10 minutes, then reduce the oven temperature to 180°C/gas 4 and cook for a further 35–40 minutes until golden.
cook's tip
You can prepare the filling and pastry ahead. Wrap the pastry in cling film and keep both in the fridge. Remove pastry from the fridge about 20 minutes before using. Freeze pasties baked or unbaked. Thaw in the fridge before reheating and/or cooking thoroughly.
