Cornish Desserts Recipes

CLASSIC BRITISH CORNISH SPLITS

Steps:

• In a large bowl or the bowl of a stand mixer fitted with a kneading hook, stir together the flour, salt, yeast and sugar. Warm the butter and milk in a small saucepan until the butter has melted. Let the milk cool slightly, until it is just about cool enough to dip your finger in (about 120F).
• Pour the milk/butter mixture into the flour and knead to form a soft and just slightly sticky dough. You may need to add additional flour.
• Remove dough to a greased bowl and cover with plastic wrap to rise until doubled, about 1 hour.
• Turn the dough onto a floured board and cut into 8 equal-sized pieces. Roll each one into a ball, placing them on a parchment lined baking sheet as you go.
• Set the oven at 390F. Dust the buns lightly with flour and cover with a tea towel. let rise for 10-15 minutes more.
• Bake for 18-20 minutes until they are pale golden on top and sound slightly hollow when tapped on the bottom.
• Remove the buns from the baking sheet to a cool slightly. Enjoy warm (traditionally served warm) or fully cooled.
• To serve make a cut in each bun from about 1/3 down in the front, angling back and down, to about 2/3 down the back, without cutting all the way through. Butter the bottom, then spoon a good dollop of jam inside. Spoon or pipe whipped cream on top. Dust with icing sugar to serve.

LIGHTER CORNISH PASTIES

Steps:

• To make the filling, mix everything together in a bowl with ¾ tsp black pepper and 1 tbsp cold water. Stir in a pinch of salt and set aside. Heat oven to 200C/180C fan/gas 6. Line 1-2 baking sheets or trays with baking parchment.
• To make the pastry, put the flour, baking powder and butter in a food processor. Pulse until the mixture resembles fine breadcrumbs. Tip in the oil, egg yolk and 5 tbsp cold water. Pulse again until the dough just starts to come together, adding another ½-1 tbsp water, or as needed. If you gently press the dough and it sticks together, you know it's the right consistency. Tip out the dough onto the work surface and gently press it into a smooth ball.
• Cut the pastry into 6 equal pieces. For each pasty, lightly and briefly shape one piece of the pastry to a smooth ball. (Keep the other pieces wrapped in cling film until needed.) Press the ball down to make an even flattened round. Then roll the pastry out on a lightly floured surface, as thinly as you can, to a circle just over 20cm in diameter, keeping the round shape with your hands as you roll. As you're rolling the pastry thinner than usual, handle it carefully to prevent it breaking, and keep the work surface and rolling pin lightly dusted with flour to prevent the pastry sticking. Use the base of a 20cm loose-bottomed cake tin (or similar) as a guide to cut around to neaten the pastry edges (step 1). Spoon a sixth of the filling down the centre of the pastry circle and lightly press down with your hand to contain and flatten it slightly. Dampen the pastry edges with water (step 2) and carefully bring one side of the pastry over to join the other side (step 3), tucking in the filling to keep it inside as you do so. Press the joins together to seal, then make a thin decorative edge by rolling or curling the pastry edge over all the way around. Press down to seal. Repeat with the remaining pastry and filling. Sit each pasty on the baking sheet or tray, then pierce a small hole in the top of each one for the steam to escape. Beat the egg white to loosen, then brush a little over each pasty to glaze (step 4).
• Bake for 15 mins, then lower the oven to 180C/160C fan/gas 4. Brush with more egg white, and bake a further 35 mins until the pastry is crisp and golden, covering loosely with foil if they are browning too quickly. Remove with a wide spatula and leave to cool slightly on a wire rack. Serve warm or cold.

BEDFORDSHIRE CLANGER (CORNISH PASTIES WITH DESSERT)

Steps:

• Preheat the oven to 400 degrees F.
• Pastry: Mix flour and salt in a large bowl. Cut in lard or shortening until mixture is crumbly. Stir in water, mixing just until dough forms a ball. Place dough in refrigerator and make filling.
• Filling: Heat a large skillet over medium-high heat with the vegetable oil. Saute onions until soft. Add carrots, potatoes and/or rutabagas and saute for 10 minutes. Add Garlic and cumin, saute for 2 minutes.
• Add ground beef, ground pork, and green onions to skillet. Saute until meat is just cooked through. Drain grease. Stir in frozen peas. Add salt and pepper to taste.
• Divide dough into 6 portions and roll out each into 9" circles.
• Divide the meat mixture between the pastry rounds and dot with some butter or margarine. At one end of the pastry add some of the fruit pie filling. Damp the edges, draw the edges of the pastry together to form a seam across the top and flute the edges with the fingers. Brush with milk.
• Place on a baking sheet and bake in the oven at 400°F for 45 minutes or until top is golden brown.

CORNISH PASTIES

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.