Cornish pasties

FOOD & WINE MATCH

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Cornish pasties

This recipe is from the August/September 2012 issue of Gourmet Traveller WINE.

Wine to try
2010 Tim Smith Mataro Grenache Shiraz, Barossa Valley, A$28
Honest rustic flavours are the key to this food and wine match. Swede, potatoes, onion add their gutsy flavours to the protein-rich rump steak with the buttery richness of the homemade pastry making this a (Cornish) miners’ delight. I’m not sure if Tim Smith is of Cornish origins or not, but his reds sure are honest, robust and hearty – though never jammy or over-oaked. Mataro (also known as mourvèdre) leads the way here with its savoury, spicy flavours and rustic tannin profile, grenache adds a generous, juicy heart with the shiraz component (just 10 per cent) giving shape and a lovely length to this dangerously drinkable Barossan red drop.

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Cornish pasties

Serves 6

Shortcut pastry
500 g	plain flour
2 tsp	salt
125 g	chilled butter, diced
125 g	chilled lard, diced
60 ml	milk
1	egg, beaten
Filling
2 tbsp	olive oil
2	medium-sized onions, peeled and finely chopped
1 tbsp	finely chopped flat-leaf parsley
500 g	rump steak, cut into 6mm pieces with the fat trimmed
240 ml	beef stock
1	large potato, peeled and diced
220 g	swede, peeled and diced
To serve:	English mustard and a simple mixed-leaf green salad

1	To make filling, heat half the oil in a large frying pan over medium heat. Add onions and parsley and sauté for 5 minutes or until softened. Using a slotted spoon, transfer onions to a bowl. Add remaining oil to the frying pan, turn heat up to high, add meat and sauté until browned. Return onions to the pan. Add beef stock and bring to the boil then continue to cook for 7-8 minutes or until mixture has reduced by three-quarters.
2	Meanwhile, place potato and swedes in a saucepan of water over high heat and bring to the boil. Cook for 15 minutes or until tender but not mushy. Drain the potato and swedes then transfer them to the frying pan with the meat and onions. Season generously with sea salt and freshly ground black pepper and stir mixture well. Allow to cool.
3	To make the pastry, place flour and salt in a food processor and blend briefly. Add the butter and lard, blending until the mixture resembles breadcrumbs. Slowly add the milk and blend until the dough is smooth.
4	Roll pastry out on a lightly floured surface to a thickness of 3mm and cut out 6 x 18cm circles. Spoon filling into the centre of each and brush the edges with the beaten egg. Use your fingers to bring the edges of the pastry up around the filling and then crimp them. Brush pastry with remaining beaten egg and cut a slit in the top of each pastie. Refrigerate for a minimum of 30 minutes.
5	Preheat oven to 200C. Place pasties on a lined baking tin and bake for 20 minutes. Turn oven down to 160C and cook for another 20-30 minutes or until golden. Serve with mustard and a mixed-leaf salad.

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RECIPE Andy Harris PHOTOGRAPHY William Meppem STYLING Hannah Meppem and Sabine Schmitz DRINK SUGGESTION Peter Bourne

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