Cornish Pie Recipe
Ingredients
| Metric | ||
| 450 g raw minced beef | ||
| 175 g raw potato, peeled and finely chopped | ||
| 2 carrots, peeled and finely chopped | ||
| Onion | 1 Large, peeled, finely chopped | |
| 1 x 5 ml spoon mixed herbs | ||
| Ground black pepper | 1 To taste | |
| Pinch of ground nutmeg | ||
| Plain flour | 300 Gram (Pastry:) | |
| Salt | 1 Pinch (Pastry:) | |
| Margarine | 75 Gram (Pastry:) | |
| 75 g lard or white fat | ||
| Water to mix | ||
| Beaten egg or milk to glaze | ||
| Imperial | ||
| 1 lb raw minced beef | ||
| 6 oz raw potato, peeled and finely chopped | ||
| 2 carrots, peeled and finely chopped | ||
| Onion | 1 Large, peeled, finely chopped (Pastry:) | |
| Mixed herbs | 1 Teaspoon (Pastry:) | |
| Ground black pepper | 1 To taste (Pastry:) | |
| Pinch of ground nutmeg | ||
| Plain flour | 12 Ounce (Pastry:) | |
| Margarine | 3 Ounce (Pastry:) | |
| 3 oz lard or white fat | ||
| Salt | To Taste | |
| Salt | To Taste | |
Directions
Mix together the mince, potato, carrots, onion and herbs and season the mixture very well with salt, pepper and nutmeg.
To make the pastry, sieve the flour into a bowl with a pinch of salt, add the fats and rub in until the mixture resembles fine breadcrumbs.
Add sufficient water to mix to a pliable dough.
Knead lightly then roll out two-thirds of the pastry on a floured surface to fit an oblong tin approx 28 x 18 x 4cm (11 x 7 x 1 1/2 in) deep.
Add the filling, pressing it down evenly.
Roll out the remaining pastry to make a lid, damp the edges, place on pie and press the edges well together.
Trim off the surplus pastry and crimp the edges.
Use the pastry trimmings to decorate the top.
Brush with egg or milk and cook in a hot oven for 20 to 25 minutes, until beginning to brown; then reduce oven temperature to moderate and continue for a further 35 to 40 minutes.
Serve hot or cold.
To make the pastry, sieve the flour into a bowl with a pinch of salt, add the fats and rub in until the mixture resembles fine breadcrumbs.
Add sufficient water to mix to a pliable dough.
Knead lightly then roll out two-thirds of the pastry on a floured surface to fit an oblong tin approx 28 x 18 x 4cm (11 x 7 x 1 1/2 in) deep.
Add the filling, pressing it down evenly.
Roll out the remaining pastry to make a lid, damp the edges, place on pie and press the edges well together.
Trim off the surplus pastry and crimp the edges.
Use the pastry trimmings to decorate the top.
Brush with egg or milk and cook in a hot oven for 20 to 25 minutes, until beginning to brown; then reduce oven temperature to moderate and continue for a further 35 to 40 minutes.
Serve hot or cold.
Chef
