Cornish Pasties In A Halogen Oven – Done In Half The Time!

Cornish pasties are one of England’s great dishes – but unfortunately, one that is often overlooked in the cookbooks and has become a staple of the many high street bakers. So follow this recipe for a great traditional cornish pasty, filled with meat and vegetables, and serve with beans or eat on its own.

In addition to a Halogen oven, you will need…
Rolling pin
Small pie dishes
Large saucepan
Frying pan

For the pastry…
125g of chilled and diced butter
125g of lard
500g of plain flour
1 egg

For the filling…
350g of chuck steak or beef skirt
5 medium sized carrots
3 medium sized potatoes
2 large onions
1 small swede

Cut the meat into small cubes
Peel and thinly slice the onions
Peel and finely dice the swede
Peel and cut the potatoes into small cubes
Peel and dice the carrots
Beat the egg

Prepare the filling of the meat in advance and leave to cool. Brown the beef and then add to the large pan along with the vegetables and beef cooking stock. To flavour, add 3 bay leaves and 5 cloves of garlic and add gravy granules or cornflour to thicken.

Cook on a medium heat for about 40 minutes, or until the beef and vegetables are cooked through, and then leave to cool for 30 minutes.

Then onto the pastry…rub the butter and lard into the flour with a pinch of salt using your fingertips until you get a breadcrumb-like consistency. Then add 6 tablespoons of cold water to make a firm dough before chilling for about 20 minutes in the fridge.

Set the halogen oven to 180°C.

Roll out the dough on a flat, lightly floured surface, until large enough to make a round about 10 inches across (measure with the plate), then mix up the filling and firmly pack about a quarter of the filling across the centre of each round.

Brush the pastry all the way around with the beaten egg, then carefully draw up both sides so that they meet at the top and then pinch together so that they meet at the top, and then brush sides with egg glaze.

Place on a low halogen oven shelf and bake for ten minutes on 180°C, then lower the heat to 160°C and cook for a further 45 minutes. When there is about 15 minutes left to cook, turn the pasties over so that they cook evenly and aren’t soggy on the bottom.

Remove from cooker and serve or leave to cool before refrigerating or freezing.

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