FOOD & WINE MATCH Jump to recipe
Cornish pasty

Cornish pasty

This recipe appeared in the June/July 2008 issue of Gourmet Traveller WINE.

Wine to try
2006 Angullong Fossil Hill Sangiovese, Orange, A$20
Sangiovese is the principle grape of Tuscany and over the past 25 years has slowly built a following among wine lovers who enjoy less structured reds with simple foods such as pizza and pasta. Sangiovese likes a temperate climate – it was first planted in this country in Mudgee. Orange is nearby but somewhat higher (cooler), allowing this late-ripening variety enough time on the vine to fully develop its earthy, fresh tobacco leaf and dried sour cherry flavours. The tannins of sangiovese are naturally mild, and the Crossing family of Angullong respect these flavours by keeping oak well in the background. This food and wine match reminds us that the simple pleasures in life are the best.

Cornish pasty

Serves 4
250g   chuck beef – trimmed and diced into 2.5cm pieces
1   small (about 110g) onion – diced
1   small (about 110g) swede – diced
1   medium-sized (about 125g) potato – diced
Egg wash:   1 beaten egg mixed with a little milk
To serve:   salad
Pastry
675g   plain flour
175g   lard – chilled and grated
175g   butter – chilled and diced


1 To make the pastry, put the flour, grated lard, butter and 1 tsp sea salt in a food processor and blend until the mixture resembles breadcrumbs, then pulse to combine well, slowly adding enough water to make a dough. Form the dough into a disc, wrap in plastic film and refrigerate for at least 30 minutes.
2 Roll pastry out to a thickness of about 1½cm and cut out 8 circles the size of a small side plate, with a diameter of about 15cm. Distribute the filling ingredients equally between them, putting a layer of potato first, then meat, then onion, then swede, while seasoning with sea salt and freshly ground black and white pepper. Brush the edge of half the pastry with water, bring the other half over and press together firmly to seal. Crimp the edges together in a tight seal and brush with egg wash. Place on a greased baking tray and bake in a preheated oven at 200C for 15 minutes, then lower heat to 160C and cook for a further 30-40 minutes or until golden brown.
3 Serve warm or cold with salad.


RECIPE Andy Harris PHOTOGRAPHY William Meppem STYLING Andy Harris and Sabine Schmitz DRINK SUGGESTION Peter Bourne

Search by cuisine, name, ingredients...
M’hanncha with date ice-cream M’hanncha with date ice-cream Mechoui-style lamb with crushed boiled potatoes and chopped salad Mechoui-style lamb with crushed boiled p...
Mechoui/grilled vegetable salad Mechoui/grilled vegetable salad Zucchini salad Zucchini salad
Previous Next
Goose ballottine with braised cabbage and cinnamon apple Goose ballottine with braised cabbage and cinnamon apple Cider-glazed baby ham with ginger and cardamom Cider-glazed baby ham with ginger and cardamom
Classic brined roast turkey Classic brined roast turkey Neil Perry: Classic fried rice Neil Perry: Classic fried rice
Previous Next