Early Autumn Cornish Pasties
For the pastry:
3 3/4 cups all-purpose flour, plus extra for dusting
8 ounces unsalted butter, chilled
1 large egg, beaten (preferably free-range)
For the filling:
12 ounces skirt steak
1 white onion, peeled
1 white potato, peeled
1 small zucchini
1 small carrot, peeled
7 ounces butternut squash, cut into 1/3-inch cubes
1 whole nutmeg, for grating
Sea salt and white pepper
A few sprigs of fresh rosemary and thyme, leaves picked
Pour the flour into a bowl, season it with a pinch of salt, then use your thumbs and forefingers to rub in the butter. Add 3/4 cup of water and use your hands to quickly mix it. As it comes together, squeeze and pat it together crudely. Add a splash more water if need be, but don’t overwork it.
Heat the oven to 400 degrees. Cut the steak and the vegetables into 1/3-inch dice, then put into a bowl, finely grate over a quarter of the nutmeg and add a generous pinch of salt and pepper. Finely chop the rosemary and thyme leaves together and add them to the bowl. Drizzle in a little olive oil, then mix well and put aside.
Cut the pastry into 6 equal pieces and roll each one into a ball. Dust a clean surface and a rolling pin with flour, then pat and push each piece of pastry out to the thickness of a quarter, dusting and turning as you go. Repeat until you have 6 rounds roughly 8 inches in diameter.
Get a little filling, compact it in your hand, and place it in the middle of one of the pastry rounds, leaving a border around the edge. Drizzle with a little olive oil, then brush the edges of the pastry with beaten egg and confidently fold the pastry over the meat and vegetables to make a semicircle. Make 5 more pasties the same way and put them on a baking tray dusted with flour.
Use your thumb to press down and seal the pasties around the edges. Brush the pasties all over with egg wash and bake in the oven for 30 to 35 minutes or until golden. Makes 6 servings.
Source: Adapted from “Jamie Oliver’s Great Britain” (Hyperion).
Per serving: 718 calories (46 percent from fat), 37 g fat (21.6 g saturated, 10.7 g monounsaturated), 149 mg cholesterol, 23 g protein, 73 g carbohydrates, 4.4 g fiber, 66 mg sodium.