Traditional Cornish pasties are found all over Cornwall. They have a protected origin marker on, so if they are for sale, they are not allowed to be called Cornish Pasties unless they are made there.
If you have ever been to Cornwall, you know how fantastic these pasties are and well deserve their reputation as a heritage food.
If you make a batch of them, then its best to freeze them before baking them and they can cook from frozen. Just add a little bit of time onto the baking so they are cooked through.
PASTRY:
500g Strong bread flour
125g Lard
125g Butter
175ml cold water
1 tsp salt
FILLING:
400g beef skirt
300g potato
150g Swede
150 Onion
Salt and Pepper
Use a beaten egg or milk to glaze
