Who doesn’t like a pie? So what do you get when a Cornish pasty and a pie come together, a Cornish pasty pie! Perfect for the cooler nights or even a lunch when the family is about.

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

Cornish pasty pie

• 3 sheets frozen short crust pastry or 300g short crust pastry
• 1 beaten egg
• 400g Ritchies lean steak very finely diced
• 1 large onion finely diced
• 1 large waxy potato peeled (about 400g) and finely diced
• 1 large swede (about 400g) peeled and finely diced
• 50gs butter melted
• 2 teaspoons sea salt
• 1 tablespoon freshly ground black pepper

Cornish pasty pie method

Preheat oven to 200^oC

Line a 20cm wide deep pie dish with pastry (if  you’re using square frozen pastry just patch the edges with off cuts to get it to fit).

In a large bowl mix together the finely diced steak,  onion, swede and potato.  Thoroughly stir in the melted butter, salt and pepper. Pile the mixture in a high dome in the pie dish.  Dampen the edges of the pastry with a little water. Top with the 2 remaining sheets of pastry joined together and crimped in the middle ‘pasty’ style.  Crimp the edges of the pastry around the pie and brush with beaten egg.

Bake uncovered in the hot preheated oven for ten minutes then reduce the heat to 160^oC , cover with foil and bake for a further 45 minutes or until the vegetables are tender when tested with a skewer.

Serve hot with green vegetables or salad and tomato sauce.

Serves 6. Preparation time 15 minutes. Cooking time 55 minutes, then 45 mins at 160