Cornish pasties

With temperatures dipping below zero, Father and son Dick and James Strawbridge are here to show you their perfect winter warming Cornish pasty recipes - although as we're on the banks of the Thames they're not technically Cornish!

There'll be a traditional pasty AND modern take on the dish too.

Dick’s traditional pasty

Makes: 4

Approx 150g filling per pasty

400g Beef skirt. Cut into long thin strips against the grain60g Swede, peeled and diced1 Potato, peeled and diced 1 Onion, dicedSalt & Pepper to tasteA knob of butter

Pastry

500g plain flour125g lard125g butterPinch salt2-3 tbs cold water

Method

• Blitz to flour and fat in a food processor to breadcrumbs and add water to bind. Roll into a ball and wrap in clingfilm to rest in the fridge for 1 hour

• Prep the filling in a colander over a bowl – cutting into right size/shape excess moisture drips though. Seasoning in bowl will cause the mixture to create moisture that needs to be drained off

• Divide the pastry in 4 any roll out into 20cm circles

• One decent handful of filling on each pastry circle

• Crimp the pasty by folding the pastry over the filling and sealing it will the end of a fork

• Make a hole to let the steam escape

• Egg wash

• Bake in an oven at fan 180oC for 40 minutes then rest for 10 minutes before you eat them

Smoked haddock and Gouda pasty

Make approx 150g filling per pasty

Beef skirt - a long thin strip, not cut up 50%Swede 20% Potato 20%Onion 10%Salt and pepperA knob of butter

Pastry

500g plain flour125g Stork125g CookeenPinch salt2-3 tbs cold waterCheaper than butter still shortCan use shop bought pastry

Method

• Blitz the pastry to breadcrumbs, use water to bind and wrap in clingfilm to rest

• Prep the filling in a colander over a bowl – cutting into right size/shape and excess moisture drips though. Add seasoning to bowl.

• Cut into circles of pastry

• Put one decent handful of filling on each

• Crimp – don't worry, ugly is still tasty!

• Make a hole

• Egg wash

Smoked haddock and Gouda pasty

Makes: 4 pasties

Pastry

500 g Plain Flour 250 g Diced Salted Butter 130 g warm water 1 tsp Saffron

Filling - 150g per pasty

320 g flaked smoked haddock (un-dyed) 80 g finely chopped Leeks 160 g sliced & diced Potato 80 g grated Cornish Gouda 1 tbsp cracked Black Pepper 1 tsp Cornish Sea Salt 1 beaten egg, to egg wash the pasties

Method

• To make the pastry combine the saffron and warm water and leave for 1 hour to infuse and change colour. Combine the butter and flour with fingertips until they look like breadcrumbs and then slowly add 2 thirds of the water to the flour and butter mix and combine until you get a smooth pastry, add more water if needed. Once the pastry is smooth form into a ball and wrap in cling film then rest in the oven for 2 hours

• Combine all of the ingredients for the filling in a mixing bowl and leave in the fridge until the pastry has rested.

• Once the pastry has rested, divide the pastry in four and roll them out into 20 cm circles wide and ½ cm thick (about the thickness of a £1 coin). Neaten the edges using an 18-20cm saucepan lid or plate.

• Place 150g of filling into one half of the circle and fold the pastry to make a semi circle. Pinch the pastry together and crimp it together (if you didn’t see the show you can use a fork to seal the edge and create a ridged pattern.

• Brush the pasties with beaten egg and use the fork or a small knife to make 3 holes in the side of the pasty to let any steam escape.

• Bake in a fan oven at 180oC for 40 minutes

• Leave to rest for 10 minutes before eating as the filling will be very hot