Cornish Pasty Pie

beef

🥗Healthier: lean turkey

💰Cheaper: ground beef

Lean turkey reduces fat content while maintaining protein.

shortcrust pastry

🥗Healthier: whole wheat pastry

💰Cheaper: store-bought pastry

Whole wheat pastry adds fiber and nutrients.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for cooking, while margarine is often cheaper.

swede

🥗Healthier: turnip

💰Cheaper: potato

Turnip offers a similar texture with fewer calories.

Make the shortcrust pastry using half lard and half baking block.

Add 400 g of sifted plain flour to a mixing bowl with a pinch of salt.

Incorporate 200 g of diced baking block and 200 g of diced lard into the flour until it resembles fine breadcrumbs.

Gradually add ice cold water until the mixture comes together without becoming too wet.

Form the pastry into a ball, place it in a plastic bag, flatten it, and refrigerate to chill.

Chop the filling ingredients: 1 medium-sized swede, 2 potatoes, and 1 large onion into small pieces.

Cut skirt beef into small pieces, ensuring it has a good layer of fat for flavor.

Butter a 10-inch pie tin, ensuring to cover the sides, and dust it with flour to prevent sticking.

Roll out the chilled pastry and gently fit it into the pie tin, pushing it into the corners.

Layer the filling starting with some swede, followed by potato, and season with salt and black pepper.

Add more layers of swede, potato, and diced onion, seasoning each layer gently.

Roll out the lid for the pie and place it over the filling, pinching the edges to seal.

Trim excess pastry and crimp the edges by twisting and pushing with the thumb.

Make a small steam hole in the top of the pie.

Brush the top with a beaten egg for a golden finish.

Bake in a preheated oven at 200°C (400°F) for 15 minutes, then reduce the temperature to 180°C (350°F) and bake for an additional hour and a half, checking for doneness.

Remove the pie from the oven and let it cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens