To celebrate Cornish pasty week, Paul is showing his decadent take on the humble Cornish pasty. Rich buttery pastry filled with delicious beef skirt, diced swede, potato and onion. Paul’s secret ingredient is the wonderfully rich Cornish clotted cream, which creates a velvety broth and ensures the filling stays moist and tender. The pastry needs to be rested for at least 12 hours for best results, but we promise you it’s totally worth the wait!
Shared by Paul Ainsworth
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