Fresh diced beef (red meat) on butchers scale
Part of series showing the preparation of English Cornish Pasties. Get the recipe at http://www.gourmet-photography.co.uk/latest/cornish-pasty
Makes 4 large pasties
500g strong bread flour
120g white shortening (I used lard)
25g margarine or butter
175ml cold water
450g good quality beef eg. skirt (rump or braising steak will also do)
Salt & pepper to taste (2:1 ratio)
Clotted cream or butter (optional – I didn't use any)
Make the pastry; add both fats to flour, add the salt and all the water, and mix together with your hands to combine into dough.
Knead until pastry becomes elastic. Wrap in cling film (saran wrap) and leave to rest for 3 hours in a refrigerator.
Chop the meat and vegetables, put together in a bowl and season liberally.
Divide dough into four, roll out circles of pastry and add a generous amount of the meat and vegetables.
Put your dollop of cream or a knob of butter on top, if desired. Bring the pastry around and crimp together.
Preheat the oven to 170°C/fan 150°C/gas 3/325°F. Mix an egg with a little salt and brush the pasties with it. Bake for 45 minutes, or until golden brown. Serve warm or cold.
, flat lay
, from above
, over head
, root vegetable