Its holiday time!!! In the pursuit of sunshine we decide that Cornwall would be our best bet to catch some rays and start on the summer tan…..maybe a little optimistic. However on arrival to the beautiful seaside town of St. Ives we were not disappointed; the sun was shining and the sea was sparkling blue.
Scattered around the boutiques, art galleries and cafes were the most wonderful grocers and delis, showcasing fresh local produce. Proudly sitting amongst an array of seasonal goodness it was the swede that caught my eye. What better recipe could there be to showcase the Cornish swede than a Cornish Pasty.
I have stuck to the traditional Cornish Pasty filling, in order to showcase the swede, but also so not to offend anyone. In a Traditional Cornish Pasty there is a strict no carrot rule. However when you are making them at home, you can be adventurous, creating any fillings you like. For a veggie option try spiced chickpeas and cauliflower or chard and ricotta. The opportunities are endless.
The swede is a lovely vegetable; it has pale orange flesh with a purple, yellow skin. Its texture is similar to a potato, but the taste is sweet similar to that of a carrot and a parsnip, but a little more refined. Swede works very well as a mash, equally it adds body and flavour to a soup or stew. Very much a winter vegetable, British swede is in season and readily available from most supermarkets and farm shops.
500g Plain flour
125g Cubed Butter
125g Cubed Lard
Pinch of Salt
(1 Beaten Egg- glaze)
2 Medium Potatoes
500g Beef Skirt
1 Tbsp Plain Flour
1 Tbsp Dried Herbs (mixed rosemary, thyme, oregano)
Salt and Pepper to Season
- Wash, peel and dice the potato and swede in to 4cm Cubes (size of a sugar lump!)
- Roughly dice the onion and add all the vegetables to a bowl
- Dice the beef into 4cm if possible, then coat the beef in the flour then add to the vegetables with the dried herbs and a good season.
- Rub the butter and lard in to the flour and salt, until it forms bread crumbs
- Add the water to form a stiff ball.
- Pre heat the oven to 180
- Roll the pastry in to a log shape, divide into 6 even pieces
- Roll out each piece in to a 25cm circle
- Place a 23cm plate over the pastry circle and cut off the excess
- Place 2 large spoons of the mix in the middle of the pastry circle
- Egg wash around the circle.
- Join 2 opposite sides of the pasty over the top of the filling, crimp along the sides, to join the pastry together
- Glaze with the egg wash
- Bake for 50/60 minutes until golden brown