A beef and vegetable pie, heralding from the southern county of Cornwall in England. These pies are very popular in England, and I think gained popularity with Cornish tin miners because it's a whole meal - in a pie!
- plain flour (400g)
- butter (220g)
- ground beef (300g)
- onion (1 large, diced)
- potato (2 medium, diced)
- carrot (1 small, diced)
- black pepper (1 tbsp freshly ground)
- salt (3 tsp)
- water (6 tbsp)
- egg (1 beaten)
How to Prepare
Cut the butter into small pieces and put into a bowl with the flour and 1tsp salt.
mix by hand and when it starts to firm up, add the 6 tablespoons of water and mix some more.
Remove the pastry from the bowl
then cut into 4 pieces and put in the fridge for 20 minutes
Mix together the beef, pepper, 2 tsp salt and the diced onion, potato and carrot in another bowl. (try adding turnips and/or peas if available!)
Preheat your oven to 220C, then take the chilled pastry pieces out of the fridge and roll into a 12" square
Then cut out a circle
and dollop 1/4 of your beef filling mixture into the middle.
Fold over the pastry and curl over the edge to form a crust. Press the edges with a fork for a nice decoration
Place on a greased or lined baking tray, then lightly brush with your egg wash. Cook for 30 minutes at 180C