Cornish Pastry Pie
A meat pie is a savoury pie that contains a savoury filling of meat and other ingredients. The first known pie recipe came from the Romans and was for a Rye Crusted Goats Cheese & Honey Pie.
Country of Origin:
Preparation Time: 30 Minutes
Beef Steak (chuck)
Herbs (mixed dried)
Potato (finely sliced)
Turnip (finely sliced)
Milk (semi skimmed)
1. Pre-heat the oven to gas mark 6, 400°F (200°C).
2. Sift the flour into a large mixing bowl.
3. Cut the lard into small cubes and add to the flour.
4. Gently rub the pieces of fat into the flour until it resembles breadcrumbs.
5. Add 2-3 tablespoons of cold water to the mixture.
6. Use a round-bladed knife to start the mixing, cutting and bringing the mixture together.
7. Carefully add more water if needed, a little at a time.
8. Then finally bring the mixture together with your hands to form a smooth ball of dough that will leave the bowl clean
9. Now rest the pastry, wrapped in foil or polythene, in the refrigerator for 10-15 minutes before rolling out.
10. Meanwhile, slice the meat into very thin strips about 5 cm long (it's important to keep them very thin in order that they cook in the time given).
11. Place the meat in a mixing bowl, with the chopped onion and mixed herbs.
12. Then peel the potato and turnip and slice these as thinly as possible.
13. Roll out half the pastry, large enough to line the 25.5cm fluted quiche tin with about ½ inch (1 cm) overlapping.
14. Then layer the filling ingredients in it (in any order).
15. Season well with salt and pepper and a sprinkling of herbs as you go, and finally sprinkle in 1 tablespoon of water.
16. Roll out the other half of the pastry, dampen the edge all round, then fit it over the top of the pie.
17. Then seal the edges, folding them inwards and pressing gently to make a rim just inside the edge of the tin.
18. Make a steam hole in the centre (about the size of a 10p piece), brush the surface with milk.
19. Bake the pie on a baking sheet, on a high shelf, for 15 minutes.
20. Turn the heat down to gas mark 4, 350°F (180°C), and continue to cook on the centre shelf for a further 1½ hours.
Serve with boiled potatoes, vegetables and gravy.
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