Ingredients

For the pasties:

• 500 g Jus-Rol™ Shortcrust Pastry Block
• 200 g beef skirt, diced
• 150 g waxy potatoes, diced to the same size as the beef
• 150 g swede, diced to the same size as the beef
• 1 onion peeled and diced
• butter
• 1 egg, beaten with a splash of milk, to glaze
• freshly ground salt and white and black pepper

For the beer gravy:

• 2 onions, peeled and sliced
• 2 cloves garlic, peeled and crushed
• 100 ml good quality beef stock
• 200 ml strong ale
• a sprig of fresh thyme, leaves picked
• a pinch of sugar
• 30 g butter
• freshly ground salt and pepper

Equipment required

• Pastry Brush
• Large bowl
• Rolling Pin
• Baking tray

Techniques Used

• How to Make a Cornish Pasty
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  How to Make a Cornish Pasty

  Divide the block of Shortcrust pastry into six even pieces, roll out each, as described in the ‘Best results for Rolling out Shortcrust Pastry’ pages, large enough to cut out a 17.5 cm/7″ disc. ( Use a plate as a template for this)

  • 1. Lay some thinly sliced potato across centre of one pastry disc.
    2. Top with diced onion, carrot and/or swede.
    3. Top with diced steak and season with salt and black pepper.
    4. Top the meat with further slices of potato to keep in the moisture.
    5. Brush pastry lightly with beaten egg and bring up sides to meet over the filling.
    6. Press edges firmly together to seal.
    7. With a sharp knife knock up edges to complete sealing process.
    8. Turn pasty at right angles to you and crimp the knocked up edge using your thumb and forefinger of you left hand and the forefinger of the right hand.
    9. Brush with beaten egg and repeat with all remaining ingredients.
    10. Bake for 15 minutes then reduce the oven temperature by 20º and continue cooking for further 20-25 minutes.