These are just the best. Super easy to do, and so quick.
Wow, these always bring back memories.
I remember growing up and my mom, made them often. We all enjoyed them. She usually had to do a double batch as, no sooner had the trays come out of the oven these pasties vanished in the blink of an eye. My dad always was the instigator, always sneakily removing one from the cooling rack thinking my mom had not seen him….my mom would give him a look, and his response would be “oh, I am just testing one” giving my mom a kiss on the cheek when he ‘got caught’. Of course my mom didn’t mind, it must have been so gratifying to her, to know her food was so well appreciated and loved.
My mom, only ever used rump steak with these, and I must be honest I have never made them with anything else. Its fascinating to know that literally a few ingredients could make such a tasty pie.
These pasties are great cold as well, so are wonderful to make and take on picnic’s or have the next day for lunch…whatever, they are the best.
The pastry could not be easier. I usually make sure I have a batch in the freezer, its my go-to pastry.
For the Pastry:
Mom’s Quick and Easy Pastry
Preparation time: 5 minutes
Total time: 10 minutes
425 grams Holsum or white Wooden Spoon Margarine
1 cup boiling water
4 cups of All Purpose Flour
1/2 teaspoon salt
In a large bowl, add the white wooden spoon margarine, cut up with a knife into smaller pieces. Do not melt.
Add the boiling water, and stir with a wooden spoon or metal tablespoon. Stir till the margarine has practically melted. Don’t worry if there are a few bits of margarine that you can see.
Stir in the flour and salt, well.
Place the pastry in cling wrap or a plastic packet/bag and put in the fridge until it firms up.
You can freeze this pastry perfectly. Just when wanting to use it, take it out of the freezer and allow it to de-frost.
For the Cornish Pasties:
Mom’s Cornish Pasties
Preparation time: 25 minutes
Cooking time: 30 minutes
Total time: 55 minutes
500 – 560 grams rump steak
2 large potatoes or 4 smaller ones
1 large onion
1 teaspoon salt
1/4 teaspoon black peppercorns, ground
1 tablespoon of finely chopped fresh rosemary
Firstly, roll out the pastry on a clean, floured surface, until about 2 millimetres in thickness.
I used a saucer to create the size of the pasties I wanted. Place the saucer on top of the rolled out pastry and with a sharp knife, cut around the saucer, using the saucer as your guide. Continue this method until all the pastry is used up. You will need to re-roll the pastry a few times in order to finish up the pastry. Set all the pastry circles aside and then place them on two lightly floured baking sheets. My baking sheets were approximately 22 x 32 centimeters/ 8.75 x 12.50 inches in size.
Cut up the rump steak into bite size pieces, and set aside.
Dice the onion up finely, and add to the rump steak.
Heat up a large frying pan on medium heat with a little oil, and lightly brown the rump steak and onions. Add a little water to create a natural gravy if necessary instead of adding more oil.
Grate the potatoes with a fairly large grating blade and place in a large bowl.
Add the browned cut up rump steak pieces to the bowl, together with the onions.
Add the salt, pepper and rosemary.
Mix together with a metal tablespoon.
Now, add a tablespoon or two of the meat mixture into each pastry casing. But only on half the pastry casing, and not too close to the edge of the pastry edge. (The other half of the pastry will need to be flipped over a little later in order to cover the meat mixture.)
(If you have any meat mixture left, like I did, place in a sealed tupperware container and freeze till you have more pastry to make more)
Dampen the edges of the pastry casings with a little water.
Then, flip the half that does not have meat mixture on it, over, in order to cover the meat mixture.
Seal the edges by pinching them together with either a fork or by using two fingers.
Make a few holes on the top of the pastie, using the end of a knife sharpener or just a knife. This will allow heat to escape from the pastie whilst cooking.
Now, with any left over juices from the meat mixture, get a teaspoon and add a little juice into each hole in all the pasties.
Place the trays in the preheated oven at 220 degrees C/425 degrees F.
After 10 minutes, reduce the oven to 160 degrees C/ 325 degrees F and allow to cook for 20 minutes.
Frequently watch and make sure the pasties do not cook too quickly and burn. If you do find they are browning too quickly, place a piece of aluminium foil over them to avoid burning.