I thought these were huge, but when I mentioned it to said friend yesterday, she said this is pretty normal. I did modify the recipe ever so slightly - I used flaky pastry instead of savoury short (and would do so again) and I used carrots instead of swede, but only because that's what I had in the house. I'll list the recipe below as I intend to do it for my next batch. I've served it above with some lightly steamed broccoli & a small bowl of my Dad's absolutely delicious tomato relish.
Recipe - Cornish Pasties (serves 2, with spare filling left over)
- 1 Potato
- Skirt steak (in whatever quantity you'd buy for 2 people. I think I got about 400g, but I had leftovers that didn't fit!)
- 1 swede
- 1 onion
- salt & pepper
- knob of butter
- 2 sheets of flaky pastry (pre-rolled and frozen in my case - I don't mind making pastry, but I can't be bothered rolling it)
- a little milk or egg wash (I used milk)
- Cube the potato, swede, onion and skirt steak into pieces about 1.5 - 2cm in size, or thereabouts. [Update: on subsequent runs through this I have concluded that I get a better result when I finely dice the onion, and cube everything else at about .5 to 1.0cm cubes rather than larger - especially when using skirt steak which can be a little chewy in bigger chunks]
- Mix in a bowl and season with salt & pepper. (nope, the meat does NOT get cooked before putting it in your pastie)
- Cut your pastry into a circle using a dinner plate or a bowl as a guide (get as big a circle as you can from the square)
- Pile the filling in the middle (I know there is often fierce debate over whether Cornish pasties should be sealed at the top or side - I went with what seemed easier which was the top)
- Add a knob of butter to the middle of the pile.
- Brush a little milk or egg-wash around the edge of the pastry (this helps with sealing it.
- Bring two sides up and seal into the traditional shape (usually tidier than I did above!!!)
- Optionally brush with milk or egg-wash
- Bake in a hot oven for 1 hour. (I went with 200°C)
Serve & enjoy!!!