Because we are greedy so and so's here we do prefer a large pie to a single pasty...thats pasty with a y folks! I know all the old fables about pasties being taken down the Cornish mines and their portability as food on the go etc etc but we like things bigger in Lancashire...and we do like a pie or two up here and we do know our pies. We always have swede in our pastie pies without fail, and a lot of seasoning...yum!
This is a great family sized dish, smashing when its warm after resting from the oven and equally nice cold the day after for the likes of a picnic, or perfect as a wedge of pie in your lunchbox, it makes a lovely change from sandwiches.
Is fathers day this weekend...on Sunday you could do a lot worse than bake this pie, put 'happy fathers day dad your the best dad ever in the world!' on the top of it in pastry letters and you're sorted! Let dad take it to work the next day (if he can carry it) and you get double brownie points I reckon...
Whatever you do and however you eat this you will love it. There really is nothing like the aroma and flavour of a cornish pasty or cornish pastie pie...its one of the greats...even more so when eaten on holiday in Cornwall.
for the filling
6/7 medium potatoes sliced
2 medium onions sliced
wedge of swede (less than a quarter of a whole one) sliced
350g skirt (beef)
ground black pepper
jersey full cream milk to brush the top of the pie
for the pastry
250g cold unsalted butter
50g lard or Trex
300g plain flour
1 tsp sea salt
2 free range eggs beaten
up to 250ml cold water
This will feed a lot of people,
1. Start by making the pastry, put the flour into a food processor with the salt and then add the cubed butter and lard. Pulse the mix but not too much as you want it just combined, if there are some chinks of the fats thats fine. Add the beaten eggs and enough water to make this into a dough. Again use the pulse setting so as not to overwork. Once the pastry is done, put onto a floured board and knead and fold slightly to make sure it is smooth. But remember don't overwork it. Put the pastry into the fridge for at least an hour to rest.
2. Get the filling ready. I use a food processor to slice all the vegetables...this means they cook more easily as they re all the same thickness. You can dice the vegetables if you prefer and you can even grate them. Once the vegetables are sliced leave them to one side.
3. Prepare the meat by slicing it thinly into strips. Skirt gives a lovely flavour to a pastie like this and is particularly suited to this recipe. When the meat is sliced leave it to one side in readiness. Get your salt and pepper ready too.
5. At this point pre heat your oven to 160C fan. Roll out the pastry and put it onto your baking sheet. Then start to add your filling, potato, onions, meat, swede, more potato to finish. REMEMBER to season every layer with sea salt and black pepper and be generous as a pie this big needs a really good amount of seasoning. Leave a rim around the end of the pastry of about two inches to be able to put your top layer on and seal.
7. With the scraps of pastry left after trimming make whatever message or decoration you like and stick these on with milk or water.
8.Once the pie is finished, make some air holes in the top and brush with jersey milk (beaten egg if you prefer) and bake in the oven for about an hour and a half.
9. Once baked allow to rest prior to serving.
These pies are great served hot with other veggies and gravy or cold with salad...you'll have to trust me, that there was meat in this Cornish pastie pie.
However I am entering this Cornish pastie pie recipe (cos I know its going to win for sure) into the BEST OF BRITISH BLOGGER CHALLENGE sponsored by The Face of New World Appliances hosted this month for the first time by the very lovely Cornish dweller Choclette.