Recipe Image

Ingredients

For the Filling

2 Pinches Sea Salt

200 g Swedes (Roughly Chopped)

1 tbsp Worcestershire Sauce

500 g Beef Shin

300 ml Water

335 g Potatoes (Peeled & Roughly Chopped)

1 Glug Olive Oil

75 g Unsalted Butter (Cubed)

1 Beef Stock Cube

2 Pinches Pepper

For the Pastry

1 Pinch Sea Salt

1 Pinch Pepper

200 ml Water

335 g Strong White Bread Flour

135 g Unsalted Butter (Cubed)

1.5 tsp Cider Vinegar

335 g Plain Flour

135 g Lard (Cubed)

For the Glaze

2 tbsp Full Fat Milk
* Always check the ingredient labels for allgergen information

GBBO Cornish Pasties

by Dan

Serves 12

Total 1 hour 15 minutes

Oven Temp 170 °C - 45 minutes

Difficulty Not too Tricky

Chef The Great British Bake Off

Method

  1. Add the beef shin (chopped into chunks) to a pan on a high heat with the oil and brown. Turn the heat down to medium and add the stock cube, 300ml of water, salt, pepper and  Worcestershire sauce and cook for 1 hour 30 mins - 2 hours until tender. Reserve some of the braise stock for later.

  2. To make the pastry, add the flours to a large bowl along with the lard, butter, salt and pepper. Using your fingertips rub together until the mixture resembles breadcrumbs. Make a well in the centre and add the water and vinegar and then gently knead together until smooth. Flatten into a disc and chill for 1 hour, until firm.

  3. To make the filling, peel and chop the potatoes and swede and add to a large pan of salted water and bring to the boil for 5 minutes until partially cooked. Drain and then add to a bowl along with the beef shin chunks, salt, pepper and 3tbsp of the braise stock.

  4. To assemble the pastry, lightly dust a work surface and roll the pastry into discs (using a plate or cake tin as a template). Divide the filling into the centre of each one and top with a nugget of butter. Brush each side of the pastry with water and then fold the other side over to resemble a moon shape. Press the edges together and then crimp. Chill in the fridge for 30 minutes.

  5. Brush the top of the pasties with milk and then cut a small hole in the top and bake for 45 minutes, until the pastry is crisp and golden and the filling is steaming hot and cooked through.