Cornish Pasty Pie

recipe

Cornish Pasty Pie

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You can use shop-bought shortcrust pastry if you prefer. The best type of pie dish for this ia a loose-bottomed metal tart tin with fluted sides; alternatively use a shallow glass or ceramic pie dish

Ingredients

300g shortcrust pastry (shop-bought or home-made)
500g beef rump steak or sirloin
500g potatoes
300g swede
1 large organic carrot
1 small onion
4 tbsp freshly chopped parsley
1 tbsp chopped thyme leaves
salt and freshly ground black pepper
1 tbsp water
1 egg, beaten, to glaze

Serves: 6 Preparation: 45 Cook Time: 40 Total Time: 85min

Directions

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Preheat the oven to //gas mark Cut the beef into small dice, about m. Peel the potatoes, swede, carrot and onion and cut them into the same size dice. Place the beef and vegetables in a large bowl and mix in the parsley, thyme, salt and pepper.
Spoon the filling into the pastry case and drizzle over tsp of water. Lay the other circle of pastry on top of the filling and pinch the edges to form a top crust. Use any scrapes of pastry to decorate the top. Make a few small slits in the top, glaze with the beaten egg and bake for - minutes or until the pastry is golden. Allow to cool slightly before removing from the tin and serving warm or cold.

Source: Terry Farris