Having said that, I do believe my pastry was robust enough to take down a tin mine..
I decided that I would use up the other half of the cooked stewing steak in Cornish pasties, although technically, as didn’t make them in Cornwall , added carrot and cooked beef they can’t be called Cornish pasties, either another one of those stupid EU directives or some local getting their knickers in a twist, so I suppose I should really call this a
Hants pasty
Having said that, I do believe my pastry was robust enough to take down a tin mine..
I made the pastry, using:
- 250g strong breadflour
- 2oz suet
- 1 tsp salt
- 1oz butter
- cold water
and left it to rest in the fridge for an hour.
I diced up some root vegetables (next time I shall slice them finer I think) and mixed them in with the meat and seasoned it with plenty of black pepper.
Then it was just a case of rolling out the pastry, adding the filling.
adding a knob of butter.
Then folding, crimping and egg washing them..
I put them in the oven for 40 minutes on about 120°, then turned it up to brown them off..
They were really nice, I ate half of one there and then, depite it being piping hot, and then I had one with some chips for dinner..
Next time I shall use beef skirt and slice the veg finer to get more in, but they tasted gorgeous and provided me with lunch the next day.