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Classic Pasty with Green Salad
Hearty beef and vegetable pasties served with a fresh, mustard-dressed green salad and mint.
Dinner
Beef
Lunch
Pastry
Traditional
Cornish
Estimated Nutrition
Calories
1621.4
kcal / serving
6485.4 kcal total
Carbs
122.7
g
per serving
490.8 g total
Fat
105.4
g
per serving
421.5 g total
Protein
45.6
g
per serving
182.2 g total
Cook Time
40
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
1
tsp
English Mustard
null
1
tbsp
Sherry Vinegar
null
Dairy
25
g
Butter
null
1
piece
Egg
free-range, lightly beaten
40
g
Clotted Cream
or butter
GrainsCereals
500
g
Strong Bread Flour
null
Liquids
175
g
Water
cold
Meat
450
g
Beef
good quality, such as skirt, finely chopped
NutsSeeds
1
tsp
Salt
null
3
tbsp
Mint
leaves picked
OilsFats
125
g
Lard
null
3
tbsp
Olive Oil
null
Vegetables
450
g
Potato
finely chopped
250
g
Swede
finely chopped
200
g
Onion
finely chopped
2
heads
Little Gem
leaves separated
1
handful
Baby Spinach
leaves
1
handful
Watercress
leaves picked
Method
1
Rub the lard, butter, and salt into the flour until the mixture looks like breadcrumbs.
2
Add water and beat in a mixer until the pastry becomes elastic.
3
Chill the pastry in the refrigerator for three hours.
4
Divide the pastry into four pieces and roll each into a circle 0.5cm thick.
5
Preheat your oven to 180°C.
6
Layer the finely chopped meat and vegetables onto the pastry circles and season well.
7
Top with cream or butter, fold the pastry over, and crimp the edges.
8
Brush with beaten egg and bake on a tray for 25 minutes.
9
Apply more egg wash and bake for another 15 minutes until golden.
10
Mix the salad leaves, spinach, watercress, and mint in a bowl.
11
Whisk together the mustard, vinegar, and olive oil for the dressing.
12
Toss the lettuce mixture with the prepared dressing.
13
Serve the hot pasty with the green salad.