A flaky pastry crust filled with savoury meat and vegetables; the Cornish Pasty is English comfort food at its best!
Preheat the oven to 200°C (Gas 6).
Cut the steak into 1 cm cubes and the potatoes into small cubes.
Heat a large pan with some olive oil, season the steak with salt and pepper. Fry the steak until brown, but not cooked through. Remove from the pan. Set aside until needed.
Heat the same pan with olive oil, sauté the potatoes until they start to brown.
Dice the onion and carrot and finely chop the garlic.
Add the onion, carrot, and garlic. Fry for a few minutes until the onion starts to brown.
Add the butter, stock powder and flour. Stir through the vegetables and cook for a couple of minutes. Add the milk and bring to a simmer stirring continually.
Add the steak, peas and parsley, season with salt and pepper.
Cut the puff pastry in two equal pieces.
Spread the filling over half of the 4 pieces of pastry to within one centimetre from the sides. Fold the other half of the pastry over the filling and close by folding a pattern.
Place the pasties on an oven tray lined with baking paper. Brush the pasties with the extra milk and place in the oven for 20-25 minutes until golden brown and crispy.
