super simple, yet packs a flavour punch.

 * PRO TIP: If you have the time make a fresh batch of shortcrust pastry.  

AUSSIEQ BBQ VIDEO ON THIS COOK:

The Cornish pastie/pasty can be traced back to the early 1200's, which shows you this is a bakery delight to be taken seriously. Cornish pasties originated as portable lunches for tin miners, fishermen and farmers to take to work. Housewives used to make one for each member of the household and mark their initials on one end of the pasty. The miners carried their pasties to work in a tin bucket which they heated by burning a candle underneath. They threw away the thick, wide pastry edges after eating the rest of their meal, to avoid being poisoned by tin or copper dust from their fingers. Credit

One notable story from the era was in 1854 when a team of Cornish ex-tin miners, an adventure had begun at the Star Inn in Newlyn. The decision was to embark on a journey to seek fortunes mining gold in Australia. The voyage would take the crew from Cornwall to Melbourne in Australia aboard a Cornish Lugger called the Mystery.  

Therefore, we can thank our Cornish immigrants who brought this amazing pastry snack to the Australian shores, which let the beginner cook crank out some amazing food. 

  

(knife used in pasty prep)

INGREDIENTS:

Pastry

As above, the ingredients list as shorter than Muggsy Bogues (5ft 3" NBA player). So the hunter/gatherer time is minimal which is perfect for an easy after work dinner meal. 

METHOD:

Cornish/Aussie Pasty

1. Pre-heat oven or BBQ to 200C/392F
2. Take out your shortcrust pastry sheets from the freezer and leave them on the bench to become malleable (We store ours in a sealable Tupperware container) 
3. Peel all your vegetables
4. Dice the vegetables up do they are of equal size as this will ensure even cooking. This is where a great knife like the Bunka used in the prep will save time and stop you swearing at your blunt knife!
5. Place your vegetables in a large mixing bowl and season with salt, then place to the side
6. Dice up your steak of choice, season with Backyard BBQ rub or salt and pepper
7. In a hot pan quickly brown the steak and remove once the colour has formed
8. In the same bowl as the diced vegetables, add your steak and mix thoroughly
9. Using a pie cutter or small bowl, portion up your shortcrust pastry
10. Place 2-3 tbsp of your filling mixture on one side of the pastry leaving enough room to press the edges together when sealing  
11. Now flip the empty side of the pastry over the filling side and seal with a fork or twist the edges together like the traditional Cornish method
12. Place the pasties onto a baking tray then into the oven until they start to form a golden brown
13. Then reduce temperature to 160C/320F and cook until fully golden brown (total cook time will be approx 30 mins)

Serve with a rich sauce like Ketchup, or even make your own BBQ sauce like ours CLICKY

If you have any questions, tips or tricks on the recipe we would love for you to leave a comment below.