These beef and vegetable pies are so succulent and delicious, they're in my top 10 recipes I think. 1 tbsp of pepper isn't a typo! The pepper really adds to the experience. Traditionally would include diced swede
Background: Heralding from the southern county of Cornwall in England, these pies are very popular all over the country. They gained popularity with Cornish tin miners because all the meat and veg are inside the pie and the thick crust makes a great handle to eat with and discard.
- plain flour (400g)
- unsalted butter (200g)
- ground beef (300g)
- onion (1 large, diced)
- potato (1 medium, diced)
- carrot (1 small, diced)
- black pepper (1 tbsp freshly ground)
- salt (2 tsp)
- water (6 tbsp)
- egg (1 beaten)
Cut the butter into small pieces and put into a bowl with the flour and 1 tsp 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, 1/2 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
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.