We were delighted to welcome our very first student to the Richard Hughes Cookery School recently. Norwich Theatre Royal panto star and Celebrity Masterchef 2014 contestant Wayne Sleep (aka Phineas P Stinkworthy) popped over from the Theatre Royal where he is starring in the pantomime Jack and the Beanstalk to join Richard in our brand new Cookery School kitchen to demonstrate his signature Cornish Pasty recipe, below.

Typical Cornish Pasty

Serves 2 people

225g self-raising flour
115g lard
pinch of salt
water
225g beef skirt, cut into small cubes
2 to 3 large potatoes
1 piece turnip or swede
1 onion, peeled and chopped
salt & pepper

• Sift the flour with the salt, rub in the fat, and mix to a pliable consistency with some water. Leave to rest for half an hour.
• Split the pastry in half and cut out two circles about 5mm thick.
• Peel and slice the potatoes thinly into the centre of both circles to form a base for the rest of the filling.
• Slice the turnip thinly over the potato, then spread the beef on top.
• Add a little onion, season with salt and pepper.
• Dampen the edge of the circle of pastry with water to help seal it. Bring together the edges to make a parcel with the filling in the centre.
• There should be a neat parcel with the filling in the centre - make the pastry neater by crimping the edges. Fold over the edge to make it slightly thicker, then squeeze every 2cm to make a neat pattern along the edge.
• Put the pasty on a piece of butter paper, make a small slit on top to let the steam out, brush the top with a little milk, and put on a greased baking tray.
• Bake in a pre-heated oven at 200C/Gas 6 for 30 minutes, then reduce the heat to 190C/Gas 5 and cook for another 30 minutes.