Flava Packs’ Cornish Pasty Recipe
Makes: 6
Prep Time: 25mins (+marinating)
Difficulty: Easy
Cooking Time: 50 mins
IngrEdients
3 Rolls of Shortcrust Pastry
400g Beef Skirt
300g Potato, peeled and diced
150g Turnip peeled and diced
150g Onion peeled and diced
Egg/Milk to glaze
Your Choice of Flava Packs' Jerk Seasoning.
Unsalted Butter
Salt & Pepper
Flava Tips:
To make it nice and juicy, add some gravy granules before folding and crimping the pasty.
Method
Cut the Beef into cubes and marinate using Flava Packs’ Jerk Seasoning.
Leave to marinate overnight.
Roll out the pastry and cut into circles approx. 20cm diameter. A side plate is an ideal size to use as a guide.
Layer the vegetables and meat on top of the pastry, adding plenty of seasoning as you go. The amount of salt and pepper to use will vary according to taste but a good rule of thumb is to use a good pinch of salt and a gentle pinch of pepper on each layer.
Sprinkle some beef gravy granules and some Flava Packs’ Jerk Seasoning.
Bring the pastry around and crimp the edges together (see our guide to crimping).
Glaze with beaten egg or an egg and milk mixture.
Bake at 165 degrees C (fan oven) for about 50 – 55 minutes until golden.
To Crimp or be Crimped!!!
Lightly brush the edge of the pastry with water.
Fold the other half of pastry over the filling and squeeze the half circle edges firmly together.
Push down on the edge of the pasty and using your index finger and thumb twist the edge of the pastry over to form a crimp.
Repeat this process along the edge of the pasty.
When you’ve crimped along the edge, tuck the end corners underneath.