Rick Stein’s perfect Cornish pasty: buttery, flaky pastry with a well-seasoned filling of steak, potatoes, swede and onions. Read more about sharing. To make the pastry, sift the flour and salt into a bowl, add half the butter and rub it in using your fingertips until the mixture resembles fine crumbs.
Traditional Cornish pasties are made with steak, but feel free to substitute chicken. Vegetarian: add chick peas or beans and chopped bell pepper in place of steak. Make Ahead Instructions: Cornish pasties are best baked fresh, but you can make the dough 1-2 days ahead of time and store it in the refrigerator.
In this new series Rick Stein reveals the Cornwall that he knows and loves: a unique part of the British isles with a strong sense of identity and a history rooted in its Celtic past.
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