BEEF & PICKLE PASTIES
Bake pickle or chutney into traditional Cornish shortcrust pastry parcels to save serving on the side
Provided by Sara Buenfeld
Categories Lunch, Main course
Time 1h55m
Yield Makes 8
Number Of Ingredients 9
Steps:
- To make the pastry, rub the butter, lard and 1 tsp salt into the flour with your fingertips, or mix in a food processor. Blend in 8 tbsp cold water to make a firm dough. Cut into 8, cover with cling film and chill for 20 mins.
- Heat oven to 220C/200C fan/gas 7. Mix together the beef, onions, potatoes, swede, 1 tbsp black pepper and 1 tsp salt. Roll out each piece of dough on a lightly floured surface to make a round about 20cm across. Use a plate or base of a cake tin to trim the shape.
- Pack an eighth of the beef mixture down the centre of each pastry round, leaving a margin at each end, then top with a good spoonful of pickle. Brush all round the edges of the pastry with some of the beaten egg, then carefully draw up the pastry on each side so that it meets at the top, and pinch together to seal.
- Lift the pasties onto 2 non-stick baking sheets, brush with egg and bake for 10 mins. Then reduce oven to 180C/ 160C fan/gas 4 and bake for a further 45-55 mins until golden.
Nutrition Facts : Calories 803 calories, Fat 48 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 2.4 milligram of sodium
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