Padstow Pasty Bake
The Padstow Pasty Bake is a classic Cornish dish that combines flaky pastry with a hearty filling of meat and vegetables. This recipe is a delicious twist on the traditional Cornish pasty, perfect for a comforting family meal.
Ingredients
- 500g shortcrust pastry
- 300g beef, diced
- 2 potatoes, peeled and diced
- 1 onion, finely chopped
- 100g swede, diced
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 200°C (400°F).
- In a large bowl, mix together the diced beef, potatoes, onion, and swede. Season with salt and pepper.
- Roll out the shortcrust pastry on a floured surface and cut into 4 equal-sized circles.
- Divide the filling mixture evenly among the pastry circles, placing it on one half of each circle.
- Brush the edges of the pastry with the beaten egg, then fold the pastry over the filling to create a half-moon shape. Press the edges together to seal.
- Place the pasties on a baking sheet lined with parchment paper, brush the tops with the remaining beaten egg, and make a small slit in the top of each pasty to allow steam to escape.
- Bake in the preheated oven for 40 minutes, or until the pastry is golden brown and the filling is cooked through.
- Remove from the oven and let cool for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 15g
- Carbohydrates
- 30g
- Fat
- 20g
Supplies
Baking sheet Parchment paper
Tools
Rolling pin Knife Brush
Serving suggestions
Serve the Padstow Pasty Bake with a side of mushy peas and a dollop of ketchup for a complete Cornish meal.
Tips & tricks
For a vegetarian version, substitute the beef with mushrooms and add extra vegetables such as carrots and peas to the filling.
Cost
$15