A traditional Cornish Pasty is real comfort food for chilly, wintry times. Served from the oven, with golden brown shortcrust pasty and a delicious and traditional filling of beef, and potatoes and seasoned and served with our rich Outback Tomato Chutney! We’ve used skirt steak in this recipe which has a rich, beefy flavour and is quite tender – make sure you slice the steak across the grain. Skirt steak is delicious and versatile and is used a lot in Mexican and Tex Mex dishes.
To serve 4
150g peeled swede ( turnips may be substituted )250g peeled floury potatoes
100g onion, chopped
400g Skirt steak, cut into 1 cm pieces
1 egg, beaten with a dash of milk or water to make an egg wash.
1 teaspoon of Tasmanian Pepper Salt ( or substitute with salt)
2 tablespoons of Outback Tomato Chutney
1/2 freshly ground black pepper
Extra Outback Tomato Chutney to server.
Dice the swede, potatoes, onion and skirt steak into 1 cm pieces.
Mix in a bowl with the Tasmanian pepper Salt and ground black pepper and 2 geberous tablespoons of Outback Tomato Chutney..
Cut a pastry sheet into 20cm discs or squares.
Brush half of the pastry edges with the egg wash.
Spoon equal amounts of the filling into each pastry disc or square and fold over the pastry to form the pasty.
Press the edges together and starting from left to right fold the pastry edges to seal.
Brush the pastry surface with a little more egg wash and place on a tray lined with baker’s paper.
Place in a pre-heated 9oven 180C and bake for about an hour or until the pastry is cooked on the top and bottom. Turn the tray after 30 minutes to ensure they bake evenly.
Serve while hot with a big dollop of our Outback Tomato Chutney!