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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.

meatveg

Then it was just a case of rolling out the pastry, adding the filling.

meat

adding a knob of butter.
Then folding, crimping and egg washing them..

crimp and egg wash

I put them in the oven for 40 minutes on about 120°, then turned it up to brown them off..

 

pasty

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..

pasty and chips

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.

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