Cornish Pasties - this time with suet pastry
Jenny Eatwell's Rhubarb & Ginger
Jenny Eatwell's Rhubarb & Ginger
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Ingredients

  • 3. If you are using steak, rather than steak mince, you should ensure that the meat has a little bit of fat marbling it, for flavour.
  • 5. A simple but most effective tip is always to egg wash before you cut the slits or holes in the pastry.
  • 300 g all purpose
  • 100 g vegetable suet
  • 100 g salted butter
  • pinch
  • 120 ml very cold water
  • 300 g lean beef steak, cut into strips, then diced finely
  • diced
  • 1 medium sized potato, peeled and diced finely
  • peeled
  • 1 heaped tsp of freshly ground black pepper (more if you like it!)
  • 1 tsp chopped fresh parsley
  • 1 egg
  • 2. Add the water, mixing through with a knife until the dough begins to
  • 5. Cut the pastry into four even sized pieces and roll each one out into a 4
  • 10. Place onto a parchment or non
  • 12. Cut a couple of slits (or make holes) in the top of each pasty.
  • 13. Bake in a pre
  • 6 for 10 minutes, then
  • 4 for another

Instructions

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