Life of pie

To celebrate Cornish Pasty Week (23 – 29 February), we revisit our previously published Cornish pasty masterclass presented by highly acclaimed Belmond Mount Nelson Hotel executive chef, Rudi Liebenberg, during his time as executive chef at Saxon Hotel

- RUDI LIEBENBERG

Made famous by the miners of Cornwall, Cornish pasties are baked in a savoury pastry or shortcrust pastry case, though puff pastry can also be used. These little pockets of deliciousness are traditionally filled with raw diced beef, potatoes, turnips, parsley, swede and onion, and seasoned with salt and pepper. Though the miners carried them in their lunch boxes to eat later in the day, Cornish pasties are best served piping hot straight out of the oven.

CORNISH PASTIES

This interpretation of the famous pasty is a great treat Makes 6 A LITTLE EFFORT 2 hrs 30 mins

WHAT YOU NEED PASTRY

230g cake flour + extra, to dust pinch salt

120g butter, chilled

1 tbsp water

1 whisked egg, to brush

FILLING

2 potatoes

2 tbsp butter, melted

½ tsp olive oil

230g beef, cut into small pieces

1 onion, peeled and cubed

2 fresh thyme sprigs salt and freshly ground black pepper, to taste

100ml good-quality beef stock

1 turnip, peeled and cubed

1 carrot, peeled and cubed Worcestershire sauce (optional)

1 tsp finely chopped fresh flat-leaf parsley 1 tbsp butter, cut into small cubes