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Before you jump to Traditional Cornish Pasties recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

We all understand that, in order to really be healthy, nutritious and balanced meal plans are important as are good amounts of exercise. However, we do not always have the time or the energy that this type of lifestyle demands. When our work day is complete, most people do not want to go to the gym. People crave sweets and salts, not veggies (unless they are vegetarians). You will be happy to discover that becoming healthy doesn’t have to be hard. If you are persistent you’ll get all of the activity and healthy food you need. Here are some ideas to be as healthy as possible.

Run the stairs. Rather than using an elevator, climb up the stairs to the floor you live or work on. While this will be hard to do if you live on or if your job is on a extremely high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is completely do-able. If you do work on a extremely high floor, why not get off the elevator a few floors earlier and walk the rest of the way? Most people will decide to be idle and take an elevator instead of opting for exercise on the stairs. That one flight of stairs—when taken a handful of times a day—can be just the added boost that your system needs.

There are a good deal of things that contribute to your getting healthy. An costly gym membership and very restrictive diets are not the only way to do it. You can do small things each day to improve upon your health and lose weight. Make sensible choices every day is a great start. Getting as much physical exercise as you possibly can is another factor. Don’t ignore that health isn’t only about just how much you weigh. You want your body to be strong too.

We hope you got insight from reading it, now let’s go back to traditional cornish pasties recipe. To make traditional cornish pasties you need 14 ingredients and 11 steps. Here is how you do it.

The ingredients needed to prepare Traditional Cornish Pasties:

1. Provide for the pastry
2. Get 500 g x strong flour
3. Get 120 g beef suet
4. Take 50 g x lard
5. Use 200 ml x cold water
6. Provide 1 tsp x table salt and black pepper
7. Get for the filling
8. Prepare 350 g x skirt of beef
9. Use 350 g x maris piper potatoes
10. Provide 200 g x swede
11. Provide 175 g x white onion
12. Get 1 tbsp x chopped parsley and thyme
13. You need to taste salt and pepper
14. Prepare 1 x beaten egg for glaze

Instructions to make Traditional Cornish Pasties:

1. Combine the lard, suet and water into the strong flour, along with the salt and pepper
2. Work with your hands for a few minutes, turn out onto a work surface when it looks shaggy, and continue to knead (like bread dough for 5 minutes) until you have a firm springy dough, wrap in cling film and refrigerate while you prepare the filling, if the dough will not form keep working with damp hands it will get there.
3. Dice all of the vegetables to around 1cm, chop the herbs and mix in a bowl.
4. Now dice the skirt, it has a very obvious grain, first cut into large batons with the grain about 1 1/2 inch thickness. Turn 90 degrees and slice 1/2 cm approx against the grain
5. Season well and thoroughly mix
6. Cut chilled dough into 4, keep the dough covered with cling film while not in use, form 1 piece into a ball and then flatten with your hand to form a round disc.
7. Roll the pastry to the size of a large dinner plate, 10 - 12 inches, you do not need flour for this. Arrange 1/4 of the filling just below the centre.
8. Place a small slice of butter on top of the filling (opt) I have a fetish for butter and think its makes everything better, it will create a little extra steam inside while baking. Lift the far side over the filling and form a semi circle
9. Firmly press the edges together (no water or egg required) and then crimp, have fun with this and don't obsess about perfection. Use 1 finger on 1 hand to hold the dough down and 1 finger of the other hand to fold and press the pastry over. Tuck the edges under
10. Firmly press the pasty into shape, pierce a small hole to allow steam to vent and arrange all four on baking sheets lined with baking parchment. Brush well with beaten egg, sprinkle with sea salt or seeds before baking
11. Bake at 170c for 1 hour 15 mins, you can't eat them until they've cooled down, they are best eaten warm or room temp with loads of ketchup, the last image is of me looking very pleased with my pasties. These screen shots are taken from my YouTube channel here is a link https://www.youtube.com/watch?v=1EAx_iugdFc&t=231s

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