Early autumn Cornish pasties

Serves 6

  • For the pastry

  • 500 g plain flour, plus extra for dusting

  • sea salt

  • 250 g cold unsalted butter

  • 1 large free-range egg, beaten

  • For the filling

  • 350 g skirt steak

  • 1 white onion, peeled

  • 1 white potato, peeled

  • 1 small courgette

  • 1 small carrot, peeled

  • 200 g butternut squash, cut into 1cm cubes

  • 1 whole nutmeg, for grating

  • sea salt

  • white pepper

  • a few sprigs of fresh rosemary and thyme, leaves picked

  • olive oil

These pasties are guaranteed to put a smile on your face. They're delicious, homely, and light years away from the everyday ones on the high street. The recipe isn't difficult at all, but please make sure you use skirt steak and chop up the meat and veg exactly how I've said, because that is going to create the perfect equation for what happens inside the pastry case and ensure that all the filling ingredients cook at the same time. Feel free to swap out some of my key autumn veg to reflect the season you are in, using peas, broad beans or asparagus in spring and other root veg in the winter. One of these with salad, mustard and beer is pure happiness, just go easy with the rest of the day's meals to balance out that rich pastry.



Pour the flour into a bowl, season it with a pinch of salt, then use your thumbs and forefingers to rub in the butter. Add 200ml of water and use your hands to quickly mix it up. As it comes together, squeeze, hug and pat it together crudely and imperfectly. Add a splash more water here if need be, but please don't overwork it.



Preheat the oven to 200°C/400°F/gas 6. Cut the steak and the vegetables into 1cm dice, then put into a

bowl, finely grate over a quarter of the nutmeg and add a generous pinch of salt and pepper. Finely chop the rosemary and thyme leaves together and add them to the bowl of filling mixture. Drizzle in a little olive oil, then mix well and put aside.



Cut the pastry into 6 equal pieces and roll each one into a ball. Dust a clean surface and a rolling pin with flour, then pat and push each piece of pastry out to the thickness of a pound coin, dusting and turning as you go. Repeat until you have 6 rounds roughly 22cm in diameter. Get a little filling, compact it in your hand, and place it in the middle of one of the pastry rounds, leaving a border around the edge.



Drizzle with a little olive oil, then brush the edges of the pastry with beaten egg and confidently fold the pastry over the meat and vegetables to make a semicircle. Make 5 more pasties the same way and put them on a baking tray dusted with flour.



Pep talk: Look at the picture next door. You can either put the filling right in the middle and bring both sides of the pastry up and together, or you can put it to one side then pull the other half of the pastry over. Once you're done, feel where the filling is and use your thumb to press down and seal it around the edges. You might make a mistake and make a few holes, but you can patch those up and it will still taste nice.



Brush the pasties all over with egg wash and cook in the oven for around 30 to 35 minutes, or until golden and delicious.

Nutritional Information

Early autumn Cornish pasties

Filled with tender skirt steak and a medley of autumn veg

These delicious, homely Cornish pasties are guaranteed to put a smile on your face. One of these with salad, mustard and beer is pure happiness.
Serves 6
1h 20m
Not too tricky
Method

These pasties are guaranteed to put a smile on your face. They're delicious, homely, and light years away from the everyday ones on the high street. The recipe isn't difficult at all, but please make sure you use skirt steak and chop up the meat and veg exactly how I've said, because that is going to create the perfect equation for what happens inside the pastry case and ensure that all the filling ingredients cook at the same time. Feel free to swap out some of my key autumn veg to reflect the season you are in, using peas, broad beans or asparagus in spring and other root veg in the winter. One of these with salad, mustard and beer is pure happiness, just go easy with the rest of the day's meals to balance out that rich pastry.

Pour the flour into a bowl, season it with a pinch of salt, then use your thumbs and forefingers to rub in the butter. Add 200ml of water and use your hands to quickly mix it up. As it comes together, squeeze, hug and pat it together crudely and imperfectly. Add a splash more water here if need be, but please don't overwork it.

Preheat the oven to 200°C/400°F/gas 6. Cut the steak and the vegetables into 1cm dice, then put into a
bowl, finely grate over a quarter of the nutmeg and add a generous pinch of salt and pepper. Finely chop the rosemary and thyme leaves together and add them to the bowl of filling mixture. Drizzle in a little olive oil, then mix well and put aside.

Cut the pastry into 6 equal pieces and roll each one into a ball. Dust a clean surface and a rolling pin with flour, then pat and push each piece of pastry out to the thickness of a pound coin, dusting and turning as you go. Repeat until you have 6 rounds roughly 22cm in diameter. Get a little filling, compact it in your hand, and place it in the middle of one of the pastry rounds, leaving a border around the edge.

Drizzle with a little olive oil, then brush the edges of the pastry with beaten egg and confidently fold the pastry over the meat and vegetables to make a semicircle. Make 5 more pasties the same way and put them on a baking tray dusted with flour.

Pep talk: Look at the picture next door. You can either put the filling right in the middle and bring both sides of the pastry up and together, or you can put it to one side then pull the other half of the pastry over. Once you're done, feel where the filling is and use your thumb to press down and seal it around the edges. You might make a mistake and make a few holes, but you can patch those up and it will still taste nice.

Brush the pasties all over with egg wash and cook in the oven for around 30 to 35 minutes, or until golden and delicious.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 834
    42%
  • Carbs 69.6g
    27%
  • Sugar 5.8g 6%
  • Fat 50.2g 72%
  • Saturates 25.2g 126%
  • Protein 23.7g 53%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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