Hairy Bikers Cornish Pasty Recipes

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.

HAIRY BIKERS' CORNISH PASTY RECIPE

Steps:

• To make the shortcrust pastry: Place the flour, baking powder, salt, butter, and egg yolks into a food processor and blitz until the mixture forms crumbs. Slowly add the water until a ball of pastry miraculously appears - you may not need all the water. Wrap the pastry in clingfilm and leave it to chill in the fridge for an hour.
• To prepare the Cornish pasty filling: Preheat the oven to 180°C (gas mark 4). Roll out the pastry to the thickness you like, but be careful not to tear it. Using a dinner plate as a template, cut out 6 discs of pastry.
• Season the vegetables separately with salt and black pepper. Put the beef into a bowl and mix with the flour and some salt and pepper. Place some potatoes, swede, onions, and beef on one half of the circle, leaving a gap around the edge. Dot with butter. Brush around the perimeter of the pastry circle with the beaten egg, then fold the pastry over the vegetables and meat and seal firmly. Starting at one side, crimp the edges over to form a sealed D-shaped pasty. Brush the whole pasty with a beaten egg, then make a steam hole in the center with a sharp knife.
• Repeat to make the other pasties. Put the pasties in the oven and cook for 50 mins until they are crispy and golden and the filling is cooked through. Leave them to rest for 5-10 mins before eating.