Nezert Pasties
This version of the Cornish pasty contains a filling of potato, onion and swede. Named after our home village, Le Nezert, this pasty can be made containing any filling, using any pastry, and have a join along the top or down the side.


8 oz (225 g) plain bread flour (T80)
teaspoon salt
4 oz (125 g) margarine
cold water

1 medium swede
4 medium potatoes
2 medium onions
salt and pepper
teaspoon dry mint
1 egg beaten (to glaze, optional)


1.Sift the flour into a mixing bowl and add the salt. Rub in the margarine, until the mixture resembles breadcrumbs.

2. Stir in enough cold water to form a soft, supple dough. Knead once or twice, cover the bowl, and refrigerate until needed.

3. Peel and wash the potatoes and swede. Grate coarsely into a large bowl, or chop up very finely. Peel the onions, and chop finely. Add to bowl, and mix in seasoning and mint. Stir well to combine.

4. Divide the pastry into eight pieces. Make one of them into a ball and then, using a rolling pin, roll out to form a 7˝ (18 cm) circle. Place about two heaped tablespoons of the mixture on one half of the pastry, then fold the other half over, and press the edges together*. Flute the edge with the fingers, and brush with the beaten egg.

5. Repeat with the remaining pastry, and then place the pasties on two trays and bake in the oven at 220˚C (425˚F) Gas Mark 7 for about forty minutes, or until golden brown. Serve immediately.

*Alternatively, place the mixture in the centre of the circle, and bring the two sides up to meet in the middle

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