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Meat and Potato Pasty
Meat Pasty is a traditional English recipe (from Cornwall) for a classic pasty of cubed beef, potatoes and chopped onion that's baked in a flour, lard and suet pastry case. The full recipe is presented here and I hope you enjoy this classic English version of: Meat Pasty.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
2
Rating: 
Tags : Beef RecipesVegetable RecipesBaking RecipesBritish RecipesEnglish RecipesCornish Recipes
Original Version
This is a classic recipe derived from the 1929 volume of traditional Cornish recipes:
Cornish Recipes, Ancient and Modern, Edith Martin, Truro, 1929
Meat and Potato Pasty
Always use fresh steak, potatoes cut small, salt and pepper, flavoured with onion.
Modern Redaction
In the 1929 book, this is the closest we have to the modern Cornish pasty. We have beef, potato and onion but no swede or turnip, as in the modern version. Indeed, turnip and potato with no meat (or with bacon) is a separate recipe in the book.
Ingredients:
pastry for pasties
For the Filling:
200g beef steak, cubed
150g potatoes, peeled and finely diced
1/2 onion, finely chopped
salt and freshly-ground black pepper, to taste
Method:
Combine the beef, potatoes and onion in a bowl then season to taste with salt and black pepper and stir well to combine.
Take two rounds of the pasty and fold half of each round over a rolling pin (this makes it easier to cover the filling) and arrange the half the beef and potato mix over the uncovered half of pastry. Season to taste with salt and black pepper.
Dampen the edges lightly with water or milk then use the rolling pin to cover the filling with the other pastry half (so that you have a half-moon shape).
Now use your finger and thumb to either crimp the edges of the pastry together then cut a gash in the centre. Place on a baking tray and repeat the process with the second pasty then transfer to an oven pre-heated to 180°C and bake for about 50 minutes, or until the filling is piping hot and cooked through and the pastry is firm and golden.
