Cornish Pasty Pie
This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith's Complete Illustrated Cookery Course. Serves 6
Make the pastry first: sift the flour, salt and pepper into a large mixing bowl, holding the sieve up as high as possible to give the flour an airing. Then cut the lard into small cubes and add to the flour. Now, using your fingertips, lightly and gently rub the pieces of fat into the flour – lifting your hands up high as you do this (again to incorporate air) and being as quick as possible.
Carefully add more water if needed, a little at a time, then finally bring the mixture together with your hands to form a smooth ball of dough that will leave the bowl clean (if there are any bits that won't adhere to it, you need a spot more water).
Place the meat in a mixing bowl, with the chopped onion and mixed herbs. Then peel the potato and turnip and slice these as thinly as possible too (the slicing edge of a four-sided grater does this thin slicing job in moments).
Now, if you are using a quiche tin, roll out half the pastry, large enough to line the tin with about ½ inch (1 cm) overlapping.
Then turn the heat down to gas mark 4, 350°F (180°C), and continue to cook on the centre shelf for a further 1½ hours.
Pre-heat the oven to gas mark 6, 400°F (200°C).
You will also need a 10 inch (25.5 cm) fluted metal quiche tin, or a well-greased baking sheet.