About this recipe:The Cornish Pasties made with the lard are the best. It makes the pastry and the rest of the pie taste great. Here is the recipe that I grew up with and is the best pastie you will ever eat.
500g (1 1/4 lb) plain flour
1 teaspoon salt
400g (14 oz) lard
250ml (8 fl oz) cold water
3 tablespoons vegetable oil
1 onion, finely diced
5 carrots, diced (optional)
2 swede, diced
450g (1 lb) lean minced beef
450g (1 lb) minced pork
10 spring onions, chopped
salt and pepper to taste
110g (4 oz) butter
2 tablespoons milk
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To Make Pastry: Place flour and salt in a large bowl. Mix well, then rub in lard until mixture is crumbly. Stir in water, mixing just until dough forms a ball. Allow dough to rest in refrigerator while you make filling.
To Make Filling: Heat a large frying pan over medium-high heat. Add vegetable oil, then onions. If using carrots and swede, add them now. Saute vegetables until soft, about 10 minutes.
Add beef, pork and spring onions to frying pan. Saute until meat is no longer pink. Add salt and pepper to taste. Preheat the oven to 200 C (gas 6).
Divide pastry into 12 portions and roll out each one to fit a 23cm pie dish.
Place a pastry circle in a pie dish. Fill one half of dish with meat filling. Dot with some of the butter. Pat edge of pastry with water, then fold over other half of pastry. Trim edge, then crimp to seal. Make steam vents in top of pastry. Brush with milk. Repeat process until all of pastry and all of filling is gone.
Bake in preheated oven for 45 minutes or until pastry is golden brown.
I am sorry, this is not a Cornish Pasty – it should be titled a ‘Meat Pasty’. It may be delicious (it certainly looks delicious) but a Cornish Pasty uses Beef Skirt and no other meat – certainly not pork! The vegetables should be JUST potato, swede (possibly a carrot if you can't find swede), onion (large white) and nothing else! No pre-cooking or frying, vegetables are thinly sliced, mixed with the raw beef skirt, popped onto the pastry disc with a nob of Clotted cream, crimped and baked. The Cornish get very protective about their pasties, The Cornish Pasty has even been given Protected Geographical Indication (PGI) status. www.cornishpastyassociation.co.uk - 29 Aug 2011
Any pasty recipe that includes minced beef or minced pork is not a true traditional Cornish Pasty! Cornish Pasties have beef skirt. Not pork, not mince, not chicken, no other meat but beef skirt. - 30 Nov 2012