Cornish Pasty | Hugh Fearnley-Whittingstall

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthier fats, while margarine is often cheaper.

Prepare homemade rough puff pastry or use store-bought pastry.

Cut the leftover beef stew into smaller pieces if chunky.

Take a nice big circle of pastry to make two pasties.

Place the filling about a third of the way along the pastry circle.

Dab a little water around the edge of the pastry to help seal it.

Fold the pastry over the filling, leaving a quarter-inch margin.

Roll the edge to create a crimped seal.

Make a small escape hole for steam in each pasty.

Brush the pasties with egg wash for shine.

Bake in a hot oven for about 25 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens