Cornish Pasties

 

Preparation Time: 

1 hour 30 minutes

Difficulty: 

Medium

Ingredients:

For the Pastry:

 * 300g plain flour

 * 150g unsalted butter, chilled and cubed

 * 1 teaspoon salt

 * 100ml cold water

For the Filling:

 * 300g lean beef, diced

 * 2 large potatoes, peeled and diced

 * 1 large onion, chopped

 * 1 large turnip, peeled and diced

 * 1 tablespoon olive oil

 * Salt and pepper to taste

Kitchen Tools Needed:

 * Large bowl

 * Rolling pin

 * Baking tray

 * Pastry brush

Instructions:

1. Make the Pastry:

 * In a large bowl, combine flour, salt, and butter. Rub the butter into the flour until it resembles breadcrumbs.

 * Gradually add cold water, mixing until a dough forms.

 * Knead the dough briefly on a lightly floured surface until smooth.

 * Wrap the dough in cling film and chill for at least 30 minutes.

2. Prepare the Filling:

 * Heat olive oil in a large skillet over medium heat.

 * Add the beef, onion, potato, and turnip. Cook until softened and slightly browned.

 * Season with salt and pepper to taste.

3. Assemble the Pasties:

 * Roll out the pastry on a lightly floured surface to about 1/4 inch thickness.

 * Cut out circles of pastry using a round cutter or a plate.

 * Place a spoonful of the filling in the center of each pastry circle, leaving a border around the edge.

 * Moisten the edges of the pastry with water. Fold the pastry over the filling, crimping the edges to seal.

 * Make a small hole in the top of each pasty to allow steam to escape.

4. Bake the Pasties:

 * Preheat oven to 200°C (400°F).

 * Place the pasties on a baking tray lined with parchment paper.

 * Brush the pasties with a little milk or egg wash.

 * Bake for 30-35 minutes, or until golden brown and cooked through.

Macros (Approximate per Pasty):

 * Calories: 400-500

 * Protein: 20-30g

 * Carbohydrates: 40-50g

 * Fat: 20-30g

Note: These are approximate macros and can vary depending on the specific ingredients and portion sizes.

Tips:

 * For a richer flavor, add a teaspoon of beef dripping to the filling.

 * To prevent the pastry from drying out, brush it with a little milk or egg wash before baking.

 * Serve the pasties hot with a side of chutney or mustard.