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Meat Fuggan

Meat Fuggan is a traditional English recipe (originating in Cornwall) for a classic dish of seasoned meat baked in a lard pastry. The full recipe is presented here and I hope you enjoy this classic English version of: Meat Fuggan.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Additional Time:

(+over-night pressing)

Serves:

4

Rating: 4.5 star rating

Tags : Baking RecipesBritish RecipesEnglish RecipesCornish Recipes


Ingredients:

500g (1 lb) plain flour
125g (1/4 lb) lard
200g (7 oz) (about) meat, finely cubed
salt and freshly-ground black pepper, to taste
cold water, to bind

Method:

Season the meat then set aside. Sift together the flour and a pinch of salt into a bowl. Dice the lard, add to the bowl with the flour then rub in with your fingertips. Add enough cold water to bring the ingredients together as a dry dough.

Turn this onto a floured work surface and form into a rough pasty shape. Open this down the centre with a sharp knife then put in the meat. Close the cut, then pinch the sides to seal.

Sit on a baking tray then transfer to an oven pre-heated to 210ºC (410ºF) and bake for about 40 minutes, or until the pastry is golden brown and the filling is cooked through.

Serve hot, sliced into sections.