Pasty Pie

Pasty pie, also known as Tattie and Turnip pie – is an easy heartwarming dish. Passed down from generation to generation, this tasty recipe is a staple for most Cornish families.

Pasty Pie.jpg

Preheat oven to 200°C – 180°C fan or gas mark 6

Ingredients

1 pack ready rolled shortcrust pastry

450g beef skirt

3 potatoes

1/2 swede

1 onion

350ml beef stock

5 tablespoons plain flour

knob of butter

egg for glazing

salt & pepper

pie

Method

  1. Preheat oven to 200°C – 180°C fan or gas mark 6
  2. Dice the beef and chop the onion. Season the flour with salt and pepper. Mix the flour with the meat and onion. Leave to one side.
  3. Peel the swede and potato and chop into half centimeter chunks. Part boil them for 5 minutes, or until starting to soften. Drain and keep to one side.
  4. In a non stick pan, melt a knob of butter, add the beef, onion and seasoned flour mixture. Cook for 5 minutes or until the meat is browning on the edges.
  5. Add the the potato and swede to the beef mixture, add the stock and mix well. Transfer to a large oven dish.
  6. Cover with pastry. Glaze with beaten egg. Add two holes in the pastry to let the steam out.
  7. Bake in the oven for 40 minutes, ensuring the pastry is golden.

Serve piping hot with white cabbage and brown sauce. 

 

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