The Co-op pasty
https://www.coop.co.uk/recipes/the-co-op-pasty
We’re putting a spin on the Cornish classic, with a steak and onion filling in a buttery pastry… and a smoky cheese sauce!
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Feeds
8
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Ready in
1 hour
15 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 44g
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Ingredients
- 400g Co-op plain white flour, plus 2 tbsp
- 200g Co-op unsalted butter, cold
- 1 tbsp Co-op olive oil
- 2 large onions, thinly sliced
- 1 tbsp smoked paprika
- 125ml Co-op semi-skimmed milk
- 75g Co-op Irresistible somerset mature chedddar, grated
- 1 Co-op British free range egg, beaten
- 2 x 227g packs Co-op British beef rump steak, sliced, sliced
- ½ x 25g pack flat leaf parsley, roughly chopped
- 115g bag Co-op baby leaf salad
Method
- Put the flour in a large bowl and season well
- Grate in the butter and rub together until it resembles fine crumbs
- Stir in 2-4 tbsp cold water then bring together to make a firm dough
- Wrap in cling film and chill in the fridge for at least 30 mins
- Heat the oil in a saucepan
- Cook the onion for 6-7 mins, until soft, then stir in the paprika and 2 tbsp flour and cook for 1 minute
- Slowly whisk in the milk over a low heat, then cook for 5-6 mins, stirring, until thickened
- Stir in the grated cheese and set aside to cool slightly
- Preheat the oven to 200°C/fan 180°C/gas 6. Divide the pastry into 8 pieces, then roll each out on a floured surface into a circle roughly the thickness of a £1 coin. Brush around the edges with the beaten egg
- Stir the sliced steak and parsley into the cooled filling
- Divide the mix equally between the pastry, spooning it over one half of each circle, leaving a 2cm border
- Carefully fold the pastry over and press to seal, then transfer to a lined baking tray. Brush all over with the remaining egg
- Bake for 35-40 mins, until the pastry is golden
- Allow to cool for 5 mins, then serve with the salad on the side
