Hairy Bikers Cornish Pasty Recipes

Steps:

• Heat the oil in a large frying pan.
• Soften the onion for about 5 mins, then add garlic and thyme and fry for another 2 mins on high temperature. Add the mince and fry for about 10 mins until browned, add potato and carrot fry for a couple of minutes then add flour, stir well and pour the beef stock over, add a pinch of salt and a generous pinch of freshly ground black pepper and stir some more. Reduce the heat, partly cover and leave to simmer for 30 mins, stir occasionally.
• When the filling is cooked, taste and add more salt and pepper if needed (make sure you add plenty of pepper )
• Then leave it to cool.
• Preheat the oven to 180C, line a baking tray with grease-proof paper.
• Roll out the pastry and cut into 3-4 circles of about 25cm diameter.
• Separate the filling in 3-4 portions and place each portion slightly to one side of each pastry circle, top it with few frozen peas. Apply egg around the edge, then fold it in a half and seal it. Place the pastries on the baking try and glaze them with egg.
• Bake them in the oven for about 30 mins.
• Cool them and enjoy warm or cold.

Steps:

• Make pie crust: Mix flour by hand with 1/2 of shortening till crumbly.
• Add remaining shortening and continue to mix.
• Salt may be added to flour if desired.
• Add water- mix with fork until forms into a ball.
• Roll out into top and bottom crust.
• Or may use purchased crust.
• Preheat oven to 350.
• Put uncooked pie crust into bottom of 9" pie plate.
• Cover with a layer of sliced potatoes.
• Sprinkle with 1/3 of the onions.
• Crumble 1/2 ground chuck and spread over potatoes.
• Continue layering ending with potatoes and onions.
• Cover with top crust.
• Put a few holes in it for steam to escape.
• Bake approximately 1 1/2 hours until potatoes are soft.
• Let sit 10 minutes before slicing.
• Serve in slices as a pie with Chili Sauce on the side.

Steps:

• In a small saucepan, cover carrots with water. Bring water to a boil and cook until tender, about 10 minutes. Let cool and slice. Sift flour, salt, and baking powder together in a bowl. Add butter, and rub to the consistency of coarse crumbs. Mix in water. If dough is sticky, add more flour.
• Roll dough out until about 1/4 inch thick. Cut out six circles, each about 5 inches round. Do not stretch the dough.
• Mix meat and vegetables together, and salt and pepper to taste. Cover half of each pasty base with the filling. Moisten pastry edges, fold pastry over the filling. Press edges together with a fork. Transfer raw pasties to a baking sheet, brush tops with milk, and make a small slit in each top to allow steam out.
• Bake at 450 degrees F ( 230 degrees C) for 10 minutes. Turn oven down to 350 degrees F (175 degrees C), and bake for 35 minutes.