Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Cornish Pasty
A golden pastry filled with beef, potato and swede — the hearty hand pie of Cornwall.
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30 minPrep🔥
50 minCook🍽️
4Serves📊
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Ingredients
- For pastry: 350g flour, 175g cold butter, pinch salt, cold water
- For filling: 300g beef skirt diced, 2 potatoes, 1/2 swede, 1 onion, all diced small, salt and plenty of pepper
- 1 egg for glazing
Instructions
- Make a shortcrust pastry and chill 30 minutes.
- Mix the raw filling ingredients with plenty of seasoning.
- Roll the pastry and cut large rounds.
- Pile filling on one half, fold over and crimp the edge.
- Brush with egg and bake at 200C for 45-50 minutes until golden.
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Tara’s tips
- The filling goes in raw and cooks inside the pastry.
- Plenty of pepper is traditional.
Serving suggestions
- Lovely warm or cold.
Storage & reheating
Keeps 3 days; freezes well.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Vegetarian?
Fill with cheese, potato and onion.
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