Back to the back catalogue – the pasty test!

Moving on from “pasty gate” it's my turn to put my pastry and filling where my mouth is.

Let the test begin!

Here's the basic pastry recipe :

Pasty pastry

This recipe will give you four eight inch (20cms) pasties

450g/1lb strong white bread flour

large pinch of salt

100g/4oz of margarine (or unsalted butter)

100g/4oz lard (or Trex or Cookeen)

175ml/3^rd pint water

cling film

Place the flour and salt into a large mixing bowl. Add 25g/1oz of lard and rub into the flour. Grate or slice the rest of the fats into the bowl and stir, using a round bladed knife. Pour all the water into the bowl and mix together with the knife. Keep the dough in the bowl and using your hand bring the dough together and knead using the heel of your hand. Tip the dough onto a sheet of cling film and use the film to bring the dough together in a fat circle. Wrap the dough twice in cling film, bag and fridge. Chill it for at least 30 minutes.

You don't have to use lard, for me and other vegetarians out there, use either Trex or Cookeen. The lard is part of the original recipe. I used unsalted butter instead of the margarine.

For those who are used to making pastry, no matter how basic, this will seem an odd method. I promise you it works. Not only does it work I'd say it's the best result I've ever had.

For example, it doesn't matter if you fridge it to chill for 30 minutes and, surprise surprise, you get distracted and remember two hours later. It does not affect the end result.

You can freeze the pastry if you want to make ahead. Take the frozen pastry out of the freezer the night before required and fridge it. It behaves impeccably – just as if freshly made.

If you'd like some help there's a photo guide on the blog – see Cornish Pasty Pastry guide link.

Then there's the filling ...

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