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.
Preheat oven to 200°C – 180°C fan or gas mark 6
1 pack ready rolled shortcrust pastry
450g beef skirt
350ml beef stock
5 tablespoons plain flour
knob of butter
egg for glazing
salt & pepper
- Preheat oven to 200°C – 180°C fan or gas mark 6
- 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.
- 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.
- 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.
- Add the the potato and swede to the beef mixture, add the stock and mix well. Transfer to a large oven dish.
- Cover with pastry. Glaze with beaten egg. Add two holes in the pastry to let the steam out.
- Bake in the oven for 40 minutes, ensuring the pastry is golden.
Serve piping hot with white cabbage and brown sauce.