Cornish Pasties – this time, with suet pastry
A traditional Cornish Pasty recipe, but with a tasty suet pastry.
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For the pastry
300 g all purpose (plain) flour
100 g vegetable suet
100 g salted butter
pinch - of sea salt
pinch - of fresh ground black pepper
120 ml very cold water (I use refrigerated and carbonated mineral water).
For the filling
300 g strips lean beef steak, cut into then diced finely
medium onion, diced
1 medium sized potato, peeled and diced finely
1/4 (or less) of a swede (rutabaga), peeled and diced finely
pinch a good of sea salt
1 tsp heaped of freshly ground black pepper (more if you like it!)
1/2 beef Oxo cube, crumbled.
1 tsp Optional : chopped fresh parsley.
1 egg, for egg wash.
Servings Per Recipe: 4
Amount per Serving
- Total Fat: 75.6 g
- Saturated Fat: 29.7 g
- Trans Fat: 0.9 g
- Cholesterol: 158.5 mg
- Sodium: 430.9 mg
- Total Carbs: 69.7 g
- Dietary Fiber: 3.8 g
- Sugars: 1.9 g
- Protein: 28.8 g