Rick Stein’s perfect Cornish pasty: buttery, flaky pastry with a well-seasoned filling of steak, potatoes, swede and onions.
To make the pastry, sift the flour and salt into a bowl, add half the butter and rub it in using your fingertips until the mixture resembles fine crumbs. Stir in the rest of the butter and 150ml/5½fl oz ice cold water and bring it together to form a soft dough.
Knead briefly until smooth, then roll out into a rough rectangle. Fold up the bottom third of the dough, then fold down the top third. Wrap and chill for 30 minutes. Unwrap the dough and roll it out on a lightly floured surface to form a rectangle, as in step 1. Fold up the bottom third and then fold down the top third and roll out once more; you should no longer be able to see the pieces of butter. Fold up the dough once more, wrap and chill for another 30 minutes. Roll out the dough on a floured surface until it is 3mm/⅛in thick and cut out four 20cm/8in discs. Spoon equal amounts of the filling into the centre of each pastry disc and lightly brush the edge of one half of each disc with water. Preheat the oven to 180C/160C Fan/Gas 4. Bake the pasties for 1 hour, turning the tray around after 30 minutes so they brown evenly. Serve warm. Bring the edges together over the top of the filling and press together well. Then, working from left to right, fold in the corner of the pasty and fold 2.5cm/1in of the edge inwards. Fold over the next 2.5cm/1in and continue like this along the edge, to create a rope-like design which will seal the pasty. Put the pasties onto a greased baking sheet and brush them with beaten egg. Chill for 1 hour. Preheat the oven to 180C/160C Fan/Gas 4. Bake the pasties for 1 hour, turning the tray around after 30 minutes so they brown evenly. Serve warm.Rick Stein reveals the Cornwall that he knows and loves, championing the unique food, history and culture of the beautiful, sun-soaked coastal county.
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