AUTHENTIC CORNISH PASTIES
A flaky pastry crust filled with savory meat and vegetables, the Cornish Pasty is English comfort food at its best!
Provided by Kimberly Killebrew
Categories Main Course
Time 4h15m
Number Of Ingredients 14
Steps:
- To Make the Shortcrust Pastry: Place the flour and salt in a food processor and pulse a few times until combined. Add the cold butter and lard and pulse a few more times until the mixture resembles coarse crumbs. Add the water a little at a time, pulsing between additions, until the mixture begins to come together. DO NOT over-mix the dough or the pastry crust will be tough and won't be flaky. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 3 hours before using (this is crucial). (Can be refrigerated for a few days or frozen for up to 3 months.)
- To Make the Cornish Pasties: Preheat the oven to 350 degrees F.Cut it into 6 equal pieces (rolling the dough into a log and then cutting makes this easier). Wrap and keep the other 5 pieces chilled in the fridge while you're working on one at a time. Roll the dough out on a lightly floured work surface to a 8 inch circle that's about 1/8 inch thick. You can use an 8-inch plate as your guide and cut the dough around it to form your circle.
- Layer the filling (see note at end): Put layer of potatoes down the center of the pastry circle, leaving about 3/4 inch space on the top and bottom edges of the pastry dough. Lightly sprinkle with salt and pepper. Next add a layer of rutabagas, onions and finally the beef, adding a light sprinkling of salt and pepper between each layer. Lay a couple pats of butter on top of the beef and sprinkle a little flour over the filling.
- Wet the tips of your fingers and lightly moisten the edges of the pastry dough. For this next part work gently so that the filling doesn't puncture through the dough. If this happens, patch up the hole with some of the scrap pieces of pastry dough. Bring the sides up and seal the pasty down the middle. Turn the pasty onto its side and crimp the edges in traditional Cornish fashion (see blog post pictures as a visual).
- Assemble the remaining pasties and lay them on a lined baking sheet. Use a sharp knife to cut a slit in the center of each pasty. Lightly brush each pasty with the beaten egg mixture.
- Bake the Cornish pasties on the middle rack for 40-50 minutes until golden in color. Remove from the oven and let them sit for about 10 minutes (they will be very hot inside) before eating. They can be reheated in the oven (recommended for a crispier crust) or microwave. NOTE: Depending on how full you stuff the pasties you may have leftover filling. No worries, just fry it up together or add it to soup and enjoy it as a separate meal.
Nutrition Facts : ServingSize 1 large pasty, Calories 697 kcal, Carbohydrate 63 g, Protein 28 g, Fat 48 g, SaturatedFat 23 g, Cholesterol 148 mg, Sodium 445 mg, Fiber 5 g, Sugar 3 g
CORNISH PASTY
Reawaken childhood memories of summer holidays with Sara Buenfeld's eat-by-the-sea favourite, the Cornish pasty
Provided by Sara Buenfeld
Time 1h20m
Yield Makes 4
Number Of Ingredients 9
Steps:
- Rub the butter and lard into the flour with a pinch of salt using your fingertips or a food processor, then blend in 6 tbsp cold water to make a firm dough. Cut equally into 4, then chill for 20 mins.
- Heat oven to 220C/fan 200C/gas 7. Mix together the filling ingredients with 1 tsp salt. Roll out each piece of dough on a lightly floured surface until large enough to make a round about 23cm across - use a plate to trim it to shape. Firmly pack a quarter of the filling along the centre of each round, leaving a margin at each end. Brush the pastry all the way round the edge with beaten egg, carefully draw up both sides so that they meet at the top, then pinch them together to seal. Lift onto a non-stick baking tray and brush with the remaining egg to glaze.
- Bake for 10 mins, then lower oven to 180C/fan 160C/gas 4 and cook for 45 mins more until golden. Great served warm.
Nutrition Facts : Calories 1174 calories, Fat 68 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 114 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 34 grams protein, Sodium 1.96 milligram of sodium
UPPER PENINSULA PASTIES
I grew up in Michigan's Upper Peninsula, where many people are of English ancestry. Pasties-traditional meat pies often eaten by hand-are popular there. -Carole Lynn Derifield, Valdez, Alaska
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours. , Cut potatoes and rutabagas into 1/8- or 1/4-inch cubes; do not make cubes too large or they will not cook properly. Gently combine ground beef and pork; break into small crumbles. In a large bowl, combine potatoes, rutabagas, onions, meat mixture and seasonings. , Divide dough into 12 equal portions. On a floured surface, roll out 1 portion at a time into a 8-in. circle. Mound 1-1/2 to 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; carefully fold dough over filling and press edges with a fork to seal. , Place on ungreased baking sheets. Cut several slits in top of pasties. If desired, brush with cream or beaten egg. Bake at 350° until golden brown, about 1 hour. Cool on wire racks. Serve hot or cold. Store in the refrigerator.
Nutrition Facts : Calories 757 calories, Fat 44g fat (13g saturated fat), Cholesterol 46mg cholesterol, Sodium 1060mg sodium, Carbohydrate 69g carbohydrate (5g sugars, Fiber 5g fiber), Protein 19g protein.
CORNISH PASTIES
My Great-Aunt Gladys was from a small mining town in England where pasties were popular. I loved to watch her craft each Cornish pasty, as she made them in different sizes depending on who was eating. Serve with a green salad to make a wonderful meal. -Verna Hainer, Pueblo, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, mix flour, salt and baking powder; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes., Preheat oven to 375°. In another large bowl, combine beef, onion, potatoes, turnips, salt and pepper. Divide dough into 4 equal portions. On a lightly floured surface, roll 1 portion into a 9-in. circle. Mound 1-1/2 cups filling on half of circle; dot with 1 tablespoon butter. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Place on a parchment-lined rimmed 15x10x1-in. baking pan. Repeat with remaining dough, filling and butter. Cut slits in tops of pasties. Bake 50-60 minutes or until golden brown. (If desired, pour milk into slits halfway through baking time.) Serve with ketchup., Freeze option: Freeze cooled pasties in a freezer container. To use, reheat pasties on a parchment-lined baking sheet in a preheated 375° oven until heated through.
Nutrition Facts : Calories 556 calories, Fat 32g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 864mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.
More about "best cornish pasties in cornwall recipes"
A PROPER CORNISH PASTY RECIPE | FOREVER CORNWALL
From forevercornwall.co.uk
Estimated Reading Time 5 mins
TRADITIONAL CORNISH PASTY - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
5 TRADITIONAL CORNISH DISHES - GREAT BRITISH CHEFS
From greatbritishchefs.com
THE 10 BEST CORNISH PASTIES ACCORDING TO TRIPADVISOR AND …
From cornwalllive.com
BEST CORNISH PASTY RECIPE - HOW TO MAKE A CORNISH PASTY …
From delish.com
Servings 4Total Time 1 hr 15 minsCategory SnackPublished Dec 21, 2021
- Roll out the pastry and cut into 20 cm circles. A side plate is very useful for this. Use the spare pastry and reroll until you have 4 pastry discs. The thickness should be slightly more than a £1 coin.
- Mix the beef, potato, and other vegetables in a bowl along with the seasoning. Divide the mixture between the 4 pastry discs placing the filling in the centre of each disc and leaving a gap around the edge to allow you to crimp the pastry.
- Combine the beaten egg and milk. Brush the pastry all the way around with the egg mix and draw one side across to the other. Crimp the edges until a tight seal is formed.
- Place the pasties on a parchment-lined baking tray and brush all over with the remaining beaten egg.
- Bake for 50-55 minutes until golden all over and the filling is piping hot. Remember to leave them a little while before eating so as not to burn your mouth.
CORNISH PASTIES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.2/5 (49)Calories 520 per servingTotal Time 1 hr 10 mins
- Cut the fat into the flour until the mixture resembles coarse crumbs., In a small bowl, beat the egg with the water and vinegar.
- Drizzle this over the flour mixture while tossing everything together with a fork., Gather the dough together (a dough scraper is ideal for this), folding it over on itself until it becomes cohesive.
THE PERFECT TRADITIONAL CORNISH PASTY RECIPE - THE SPRUCE …
From thespruceeats.com
Ratings 484Category Lunch, Snack, Dinner, PiesAuthor Elaine LemmCalories 329 per serving
PASTY RECIPE (CORNISH PASTIES) | KITCHN
From thekitchn.com
EASY CORNISH PASTIES RECIPE | RECIPE POCKET
From recipepocket.com
EASY CORNISH PASTY RECIPE - THE HEDGECOMBERS
From hedgecombers.com
CLASSIC CORNISH PASTY RECIPE - BBC FOOD
From bbc.co.uk
BEYOND PARADISE: THE CORNISH TOWN HOPING FOR A 'DOC MARTIN EFFECT'
From cornwalllive.com
BEST PASTIES IN CORNWALL | CLASSIC COTTAGES
From classic.co.uk
BEST CORNISH PASTIES: AUTHENTIC ENGLISH MEAT PIES
From bakeitwithlove.com
WHERE TO FIND THE BEST CORNISH PASTY IN CORNWALL | CN …
From cntraveller.com
CHICKEN AND POTATO CORNISH PASTIES | 12 TOMATOES
From 12tomatoes.com
WORLD'S FIRST KIMCHI PASTY TO BE LAUNCHED IN CORNWALL THIS WEEK
From cornwalllive.com
WHERE TO GO FOR THE BEST CORNISH PASTIES IN CORNWALL
From blog.cornwallcottages.com
WORLD PASTY CHAMPIONSHIPS AT CORNWALL'S EDEN PROJECT ARE …
From cornwalllive.com
BEST FOOD FESTIVALS IN CORNWALL | THE WORKING BOAT, FALMOUTH
From theworkingboat.co.uk
RECIPE: RICK STEIN SHARES AUTHENTIC CORNISH PASTY RECIPE FOR A 'WELL ...
From express.co.uk
BEYOND PARADISE: CORNISH TOWN HOPES FOR ITS OWN DOC MARTIN EFFECT
From cornwalllive.com
ALL ABOUT TRADITIONAL CORNISH PASTY - THE SPRUCE EATS
From thespruceeats.com
PENRICE ACADEMY RIOT: 'GIRL INJURED' AND PUPILS CLIMB FENCE AS 'TOILET ...
From cornwalllive.com
CORNISH PASTIES RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love