Cornish Pasty - Purton House Organics

Wiltshire-Cornish pasties
Confession time: I used ready-made short-crust pastry for this recipe – mainly
because I was making the pasties for a day-trip to Weymouth, and ran out
of time (and patience). These pasties are the perfect summery way to use
our delicious turnips – or you could try them in a gratin, in salads instead of
radishes, or in a delicate soup. And if you need any organic beef, just pop in
the shop or give us a ring (for a veggie version, try mixed beans instead).
SXC
Serves 4
1 turnip, diced
1 medium potato, diced
1 onion, diced
2 small carrots, sliced
300g diced stewing steak
handful thyme & pinch oregano
4 tbsp beef or vegetable stock
beaten egg
500g shortcrust pastry
Preheat the oven to 200C. Cut the beef into even smaller chunks, and make
sure all the veg is well diced and chopped. Mix the veg and meat together in
a large bowl with the herbs, season, and add the stock – the mixture should
be nicely moist, but not dripping too much. Roll out the pastry on a floured
surface until around 3-4 mm thick (not too thin), and cut out or shape four
circles – I use a small side plate. Place a couple of spoonfuls of mixture in a
line in each circle, and brush the rim of each pasty with beaten egg. Bring the
edges together and press firmly until sealed – your fingers will make the
wobbly seam. Brush with more beaten egg, cut a small hole in each to let
steam escape, and place on a baking sheet. Cook for 15 minutes, then turn
down the oven to 170C and cook for around 30 minutes, until golden.
Serve hot with mash and gravy, warm with salad, or cold as a snack.
Purton
House
From our land int
o yo
ur hand
The apprentice: Kate Collyns
Tel: 01793 772287
www.purtonhouseorganics.co.uk
Copyright Purton House Organics 2009