Cornish Pasty Recipe

A cornish pasty, or less commonly pastie, is a filled pastry case, commonly associated with Cornwall (west coast of England), United Kingdom.

It differs from a pie as it is made by placing the filling on a flat pastry shape, usually a circle, and folding it to wrap the filling, crimping the edge to form a seal. The result is a raised semicircular package. The traditional Cornish pasty is filled with diced meat, sliced potato and onion, and baked. Pasties with many different fillings are made; some shops specialise in selling all sorts of pasties including chick balti, steak and mushroom etc

'Oggy' is a slang term used in Britain which comes from a Cornish term for the pasty.

Ingredients:

Pastry for double crust 9" pie
250ml cooked cubed beef.
1 small potato, peeled, diced
1 small carrot, peeled, thinly sliced
1 medium onion, finely chopped
50ml gravy
15ml [1 tablespoon] steak sauce.
1/4 teaspoon each, salt & pepper

Method:

1. Mix all filling ingredients

2. Roll out 6-6 1/2" pastry cirlesDivide filling among circles

3. For each pastry, bring up two sides above filling and pinch together, Crimping to make a wavy edge. Brush with egg or milk.

4. Place on a lightly greased baking tray.

5. Bake in 220oC [425oF] oven for 15 min, reducing heat to 180oC [350oF] for 30min.

6. Can be served hot or cold.Makes 6 servings.