Cornish Pasty Pie
I find Cornish pasties often have too much pastry and not enough filling. However, the traditional filling of steak, potato and turnip is so delicious I now make one big pie using this filling – which is also a lot quicker than making individual pasties.
|For the pastry:|
|12 oz (350 g) plain flour|
|6 oz (175 g) lard|
|beaten egg, to glaze|
|salt and freshly milled pepper|
|For the filling:|
|1¼ lb (575 g) chuck steak|
|1 large onion, finely chopped|
|1 level teaspoon dried mixed herbs|
|1 medium to large potato|
|1 medium to large turnip|
|salt and freshly milled pepper|
|Pre-heat the oven to gas mark 6, 400°F (200°C).|
|Oven temperatures and Conversions|
|Click here for information|
|You will also need a 10 inch (25.5 cm) fluted metal quiche tin, or a well-greased baking sheet.|
This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith's Complete Illustrated Cookery Course.
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.
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Filled with wintry root veg and a cheesy sauce, with a parmesan pastry, this pie is a real treat! Replace the lard with vegetable fat if making this for vegetarians.
This is what I call comfort food - the kind of thing to make on a cold, grey winter's day. You can vary the vegetables if you like (I quite like it with mushrooms replacing half the leeks).
Yes, this really is easy. You can now buy packs of three different selections of ready-prepared game, or you can use all cubed venison.
The last thing you want on a picnic is a pie that disintegrates which is why this one - which holds its shape well and is easy to slice - is perfectly portable.
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