Hairy Bikers Cornish Pasty Food

THE PEOPLE'S CORNISH PASTY

Steps:

• For the pastry, blend the flour, baking powder, salt, butter and egg yolks in a food processor until the mixture resembles breadcrumbs.
• With the motor still running, gradually add the water in a thin stream until the mixture comes together as a dough. (NB: You may not need to use all of the water.)
• Wrap the pastry in cling film and chill in the fridge for one hour.
• Meanwhile, for the filling, preheat the oven to 180C/350F/Gas 4.
• Place the chopped beef and flour in a bowl and mix until the meat is coated in the flour. Season, to taste, with salt and freshly ground black pepper.
• Season all of the vegetables, to taste, with salt and freshly ground black pepper.
• When the pastry has chilled, divide it into six equal pieces. Roll out each piece of pastry onto a lightly floured work surface until it is just larger than the diameter of a dinner plate. Make sure not to tear the pastry.
• Using a dinner plate as a template, trim the edges of each piece of pastry to form a disc.
• Spoon some of the chopped potato onto one half of each pastry disc, leaving 1.5cm/¾in free at the edges.
• Spoon some of the chopped swede on top of the layer of potato, then spoon some of the chopped onion on top of the layer of swede. Finally, spoon over some of the beef.
• Brush the edges of the pastry discs lightly all over with a little of the beaten egg.
• Cover the filled side of each pastry disc with the other half of the pastry disc and press the edges together with a fork to seal.
• Brush the top of each pasty with more beaten egg. Using a sharp knife, cut a small cross shape in the top of the pasties through which the steam can escape.
• Place the pasties onto a baking tray and transfer to the oven. Bake for 45-50 minutes, or until the pastry is crisp and golden-brown and the filling is cooked through and piping hot (use a meat thermometer to check trhe temperature of the interior).
• When the pasties are cooked, remove them from the oven and set aside to rest for 5-10 minutes, then serve.

CORNISH PASTY

Steps:

• For the pastry, pulse the flour, baking powder, salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all the water.) Roll the dough into a ball, then wrap it in cling film and chill in the fridge for an hour. Meanwhile, for the filling, bring a pan of salted, boiling water to the boil. Add the chopped swede and potato and cook for 4-5 minutes, until tender, then drain well, refresh in cold water and set aside. Preheat the oven to 180C/350F/Gas 4. Roll the chilled pastry out onto a clean, floured work surface. Cut a large disc from the pastry using a dinner plate as a template. Place the onions in a line down the middle of the pastry disc. Spoon the chopped steak on top, then spoon the cooked potato and swede over it. Sprinkle with the chopped parsley and season, to taste, with salt and freshly ground black pepper. Brush the edge of the pastry disc with some of the beaten egg. Draw the edges of the pastry together and crimp them with your fingers to seal so that the seal sits on top of the filling. Using a knife, make a small hole in the top of the pasty and brush all over with the remaining beaten egg. Place the pasty onto a baking tray and bake in the oven for 25-30 minutes, or until golden-brown.

CORNISH PASTY

Steps:

• Make pie crust: Mix flour by hand with 1/2 of shortening till crumbly.
• Add remaining shortening and continue to mix.
• Salt may be added to flour if desired.
• Add water- mix with fork until forms into a ball.
• Roll out into top and bottom crust.
• Or may use purchased crust.
• Preheat oven to 350.
• Put uncooked pie crust into bottom of 9" pie plate.
• Cover with a layer of sliced potatoes.
• Sprinkle with 1/3 of the onions.
• Crumble 1/2 ground chuck and spread over potatoes.
• Continue layering ending with potatoes and onions.
• Cover with top crust.
• Put a few holes in it for steam to escape.
• Bake approximately 1 1/2 hours until potatoes are soft.
• Let sit 10 minutes before slicing.
• Serve in slices as a pie with Chili Sauce on the side.