Cornish Potato Pasties
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12 people made this
Serve these pasties hot with chili sauce, tomato sauce or pickle relish or serve cold for sandwiches.
1 recipe pastry for a double crust pie
2 cups thinly sliced potatoes
1/2 cup sliced onion
250g round steak, thinly sliced and cut in 1 cm slices
1 1/2 teaspoons salt
1 pinch ground black pepper
2 tablespoons butter
- Divide pastry in three equal parts. Roll 1/3 to make 20x40cm rectangle. Trim edges and cut to make two 20cm squares. Place on baking sheet. Repeat with other two thirds of pastry.
- Arrange layer of potatoes on half of each pastry square, top with layer of onion and then with meat. Sprinkle with salt and pepper and dot with butter.
- Moisten pastry edges with cold water and fold over to make triangles; press edges together to make tight seal. A tight seal retains steam and makes juicy pastries.
- Bake at 190 degrees C for 1 hour or until meat is tender.
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