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Cornish pasties with beer gravy
A true Cornish pasty has to be made in Cornwall, but these classic versions from Helen Graves are easy to make at home (wherever you are), and pay homage to the original. With the addition of a rich beer gravy, these make a great treat for a Friday night and you could make two large pasties or four small.
First published in 2015
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Ingredients
Metric
Imperial
Pasties
- 500g of shortcrust pastry block
- 200g of steak, preferable beef skirt, diced
- 150g of waxy potatoes, diced to the same size as the beef
- 150g of 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
- salt
- ground black pepper
- ground white pepper
- plain flour, for dusting
Beer gravy
- 2 onions, peeled and sliced
- 1 garlic clove, peeled and crushed
- 400ml of beef stock, good quality if possible
- 200ml of ale, light and fruity in flavour
- 1 sprig of fresh thyme, leaves picked
- 1 pinch of sugar
- 50g of butter
- 1 tsp flour
- salt
- ground black pepper
SAVE RECIPE
Method
1
Preheat the oven to 200°C/gas mark 6
2
In a large bowl, mix together the diced beef and vegetables, seasoning really well particularly with pepper (a mixture of black and white pepper is nice here)
3
Roll out the pastry to a thickness of 5mm and cut out circles to make either two large pasties or four smaller ones (using dinner plates or side plates as guides)
4
Divide the filling between the pastry discs, placing on one half of each circle, leaving a gap at the edge to seal. Top each mound of filling with a knob of butter
5
Brush around the edges of the pastry with the egg wash and then fold over the free half of pastry to cover the filling. Crimp the edges together to seal and pierce a small hole in the top of each pasty
6
Transfer the pasties to a baking tray, brush all over with the egg wash and cook for 30–35 minutes, or until golden brown
7
For the beer gravy, melt the butter gently in a frying pan and add the sliced onions. Cook very gently until golden (this can take 30 minutes or longer), adding the garlic once the onions are nearly ready
8
Add the flour and cook, stirring to make sure there are no lumps until the flour is dispersed throughout the onions
9
Add the stock, ale, thyme leaves and sugar and bring to the boil. Continue to cook until slightly reduced and thickened. Season with salt and pepper to taste
10
Serve the pasties hot from the oven with the gravy
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