Paul Hollywood's Cornish Pasty Recipe

Ingredients

For the pastry, you will need 500g of plain flour, 250g of butter, 2 medium eggs, 1 teaspoon of salt and 125 ml of cold water. For the filling, you will need 500g of diced beef, 250g of diced potatoes, 250g of diced onions, 100g of diced carrots, a pinch of mixed herbs, 1 tablespoon of Worcestershire sauce, 1 teaspoon of salt, and a pinch of freshly ground black pepper.

Instructions

To make the pastry, sift the plain flour and salt into a bowl. Rub the butter into the flour until it resembles breadcrumbs. Beat the eggs and add them to the mixture, then add the cold water and mix until a dough forms. Wrap the dough in cling film and chill in the fridge for 30 minutes.

To make the filling, heat a tablespoon of oil in a large frying pan over a medium heat. Add the diced beef and fry for 5 minutes. Add the diced vegetables, Worcestershire sauce, mixed herbs, salt and pepper, and fry for a further 5 minutes. Set aside to cool.

Preheat the oven to 200°C (400°F). Line a baking tray with greaseproof paper.

Roll out the pastry on a lightly floured surface to a thickness of 5mm. Cut out 8 circles using a 10cm pastry cutter. Place a heaped tablespoon of the filling in the centre of each circle. Brush the edges of the pastry with beaten egg and fold over to form a semi-circle. Seal the edges with a fork.

Place the pasties on the baking tray and brush with more beaten egg. Bake in the preheated oven for 25 minutes or until golden brown.

Nutrition

A single pasty contains around 449 calories, with 19.3g of fat, 55.3g of carbs and 12.2g of protein. It is also a good source of vitamin A, vitamin C, calcium and iron.

Conclusion

Paul Hollywood's Cornish Pasty recipe is a delicious savoury dish that can be enjoyed for lunch or dinner. The pastry is light and flaky, with a flavoursome filling of beef, potatoes, onions and carrots. The pasties can be served hot or cold, and make a great snack or light meal. Why not give this classic British dish a try?