Gran’s traditional Cornish pasty tarts

Makes 2 (each serving 4-6) Cakes, Bread and Pastries

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Method

To make the lard shortcrust pastry, see recipe here. Put the pastry on a lightly floured kitchen worktop and divide it into two equal pieces. Roll out into two rectangles roughly measuring 30 × 60cm. Roll one 2mm thick (for the bases) and the other 3mm thick (for the tops), then cut two 30cm discs from each.

Put the pastry tops on a tray, followed by the bases, layering a piece of baking paper between each one. Put in the fridge to rest for 20 minutes.

Grease two 26cm round, 5cm deep pie dishes. Gently lay the pastry bases over the dishes, then use your thumb to firmly press the pastry into the corners. Rest again in the fridge while you prepare the filling.

Peel and chop the onions, swedes and potatoes into randomly shaped pieces, roughly 1.5–2cm in size. Cut the beef into 1cm dice.

Combine the vegetables and beef in a large bowl. Add the salt and white pepper and mix well. Divide the mixture between the 2 pie dishes, lightly brush the rims with egg wash (to make the egg wash, whisk the ingredients together with a pinch of salt), then lay the pastry tops over the filling so the edges meet.

Press the edges together to seal, pushing out any air. Crimp or pinch around the edge with your thumb and forefinger, using both hands. Brush all over the top with egg wash, then use a knife to poke a couple of holes in the top to allow the steam to vent while baking. Return the tarts to the fridge to rest.

Preheat the oven to 210C/ 190C F/Gas 6. (If you only want to bake 1 tart, the other will keep in the fridge for 2–3 days, or freeze for up to 3 months.) Bake for 10 minutes, then reduce the oven to 180C/160C F/Gas 4). Bake for a further 60–70 minutes, turning halfway through, until the pastry turns a lovely golden brown. Transfer to a wire rack to rest for at least 10 minutes before serving.

This recipe was taken from the October 2021 issue of Food and Travel. To subscribe, click here.