These are just a giant normal pasty and I love them! I opted to fill mine with a bit more of a premium cut and go for a lovely 28 day aged sirloin instead.
- 400g Strong white flour
- 200g cold butter cubes
- 200ml cold water
- Sirloin steak diced in to small cubes
- 2 large potatoes diced into small cubes
- 1 large carrot diced into small cubes
- 1 teaspoon of dried Thyme
- Beef stock cube
- 1 egg
- Let’s start by making our pastry. Combine the flour, butter, 2 pinches of salt and pepper and combine by hand rubbing the butter between your fingers into the flour to make breadcrumb like bits. Once fully broke down using your hand to combine add the cold water a little at a time until you get a soft pastry dough. Leave to settle on the side.
- Next combine all the other ingredients in a bowl and mix thoroughly and season with salt and pepper.
- Next roll the pastry into a fat sausage shape and split into 3, on a floured surface roll out each piece into a large circle shape and spoon into one half some filling mixture.
- Beat an egg and then wash as around the half where the filling is. Turn over the pastry to cover on top so you end up with a pasty shape. Now you want to tuck in the edges and roll them over to create the iconic Cornish pasty lip.
- Place in a tray lined with grease proof paper and Egg wash the whole pasty making two holes on top to vent steam.
- Cook in the oven for 20-30mins on 190c until golden and hot.