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Recipe for Cornish Pasty

Our culinary series called "Assis-Toi" continues Friday on 106.1 FM with a look at pasties, a type of food that resembles a calzone or a giant pastry perogie.

Recipe for Cornish Pasty:

Sift 450g flour into a bowl with a pinch of salt.

Add 275g fat (half lard, half margarine is my preference, but any fat is ok, you can do all butter if you prefer, or all margarine for our vegan friends).

Blend the fat into the flour (I use a hand pastry blender, makes life easier).

Add cold water a tablespoon at a time, just enough to bind the pastry.

Wrap your pastry in plastic wrap and put in the fridge while we prepare our fillings.

Thinly slice about 8oz flank steak, make sure to cut across the grain so it's nice and tender.

Chop a couple of decent sized russet potatoes, 1 onion, and some swede (rutabaga).

Take our pastry out of the fridge, divide it into 3 parts, and roll them into circles (about 1/8 inch thick).

Layer of potato, salt + pepper.
Layer of swede, salt + pepper.
Layer of meat, salt + pepper.
Layer of onion, salt + pepper.
Layer of potato, salt + pepper.

Add a generous dob of butter (this makes the gravy), and dust with flour.
Wet the edge of the pastry and fold over and crimp, cut a hole in the middle to let steam escape.

Brush with milk, or for a darker finish, an egg yolk with 1tbsp milk.
Bake at 375 for an hour.

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