A delicious, meaty and peppery snack , which works both hot or cold
Butter shortcrust pastry
- 450 g plain flour
- 2 tsp baking powder
- 1 tsp table salt
- 125 g unsalted butter
- 2 egg yolks
- 300 g beef skirt
- 100 g onion
- 100 g swede
- 100 g potato
- 50 g carrot
- ½ tsp peppercorns
- 1 tbsp plain flour
- 1 egg
- 1 pinch nutmeg
Set up the BGE for indirect with a pizza stone at 180 deg C (350 deg F) or set a conventional oven at 180 deg C.
Blitz the flour, salt, butter and egg yolks in a food mixer (or rub the butter in with your hand until it crumbs).
Add cold water in small amounts until you have a ball of pastry.
Wrap the pastry ball in clingfilm and leave in the fridge for at least an hour.
Dice the onions, swede, carrot and potatoes.
Crack the peppercorns.
Cut the beef skirt into small chucks, about 1cm across.
Toss the beef in the plain flour and the cracked peppercorns.
Mix the beef with the onions, swede, potatoes and carrots (pasties from Cornwall do not add carrots, hence why this is Cornish-‘ish’).
Season with salt.
Divide pastry into six pieces.
Roll it out on a floured surface as big as you can, ideally to the size of a dinner plate.
Place 125g of the mixture in centre of pastry and brush edges with beaten egg before sealing and crimping.
Poke a small hole in the top of each pasty and brush with beaten egg with a little grated nutmeg in it.
Cook for 50 minutes to an hour (until golden).