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Cornish Pasty & Vegetable Pasty. The first stage: Make a quantity of shortcrust pastry with 225g plain flour, 115g fat (mixture of white fat and margarine) pinch of salt, 4 x 15ml spoons cold water. 1. Put the fat, flour and salt into a mixing bowl. Cut the fat into small pieces.

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Presentation Transcript
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The first stage: Make a quantity of shortcrust pastry with 225g plain flour, 115g fat (mixture of white fat and margarine) pinch of salt, 4 x 15ml spoons cold water.

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2. Rub the fat into the flour using your fingertips until the mixture looks like fine breadcrumbs.

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4. Stir with a round ended knife until the mixture sticks together. Add more cold water if necessary, but don’t make the mixture too sticky.

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5. Press the mixture together with one hand. At this stage if you have time, it is a good idea to let the pastry ‘rest’ before you roll it out. Wrap in cling film and leave in the fridge.

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Ingredients for Cornish Pasty: 1 x 225g quantity of shortcrust pastry, 225g cubes steak, 2 or 3 potatoes, 1 onion, piece of swede, salt and pepper.

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1. Peel the swede. You can use turnip instead, but traditionally the Cornish use swede.

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3. Peel an onion. Make a bridge with your hand and cut the onion in half. Put the flat sides down on the board.

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4. Hold the onion firmly with your hand like a claw. Slice across without cutting through the root.

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9. Put the vegetables in a bowl with the cubed steak and season well with salt and pepper. Mix well.

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11. Roll out the pastry using a backwards and forwards movement. Don’t roll over the edge of the pastry.

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12. Turn the pastry round (not over) frequently so that it doesn’t stick to the table. Use the rolling pin to support the pastry when you do this.

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13. When the pastry is rolled into a large square, cut out 4 circles. You can use a pan lid for this, approximately 20cm in diameter.

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19. Bake in a pre-heated oven, gas mark 6/200°C for about 25 - 30 minutes until golden brown, then reduce the temperature to gas mark 4/180°C for a further 15 minutes to make sure the meat is cooked through.

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To make Leek and Cheddar cheese pasties:

1. Cut the root end and dark green leaves from a leek.

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3. Add some of the cheese and leek to a circle of pastry. You can add other flavourings too – here I’ve used some pesto. Brush the edge with water.