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.
CORNISH PASTY
Traditional meat and vegetable pastry.
Provided by Barrie Malson
Categories World Cuisine Recipes European UK and Ireland English
Yield 6
Number Of Ingredients 11
Steps:
- In a small saucepan, cover carrots with water. Bring water to a boil and cook until tender, about 10 minutes. Let cool and slice. Sift flour, salt, and baking powder together in a bowl. Add butter, and rub to the consistency of coarse crumbs. Mix in water. If dough is sticky, add more flour.
- Roll dough out until about 1/4 inch thick. Cut out six circles, each about 5 inches round. Do not stretch the dough.
- Mix meat and vegetables together, and salt and pepper to taste. Cover half of each pasty base with the filling. Moisten pastry edges, fold pastry over the filling. Press edges together with a fork. Transfer raw pasties to a baking sheet, brush tops with milk, and make a small slit in each top to allow steam out.
- Bake at 450 degrees F ( 230 degrees C) for 10 minutes. Turn oven down to 350 degrees F (175 degrees C), and bake for 35 minutes.
Nutrition Facts : Calories 557.6 calories, Carbohydrate 51 g, Cholesterol 100.6 mg, Fat 27.3 g, Fiber 3.6 g, Protein 26.1 g, SaturatedFat 14.3 g, Sodium 359.5 mg, Sugar 2.5 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
CORNISH PASTY
We enjoyed the 17th Annual Cornish Festival in Mineral Point Wisconsin in 2009. We stopped at a local diner and ordered a Cornish Pasty with Chili Sauce. I liked it so well that I bought their local cookbook just for the pasty and sauce recipes. Recipe from Lela Jacobson. You'll want to try her Recipe #429436 recipe to go with her pasty recipe. I thought this was interesting, so posting for others to read... Tradition claims that the pasty was originally made as lunch for Cornish tin miners who were unable to return to the surface to eat. The story goes that, covered in dirt from head to foot (including some arsenic often found with tin), they could hold the pasty by the folded crust and eat the rest without touching it, discarding the dirty pastry. The pastry they threw away was supposed to appease the knockers, capricious spirits in the mines who might otherwise lead miners into danger.
Provided by Charlotte J
Categories Meat
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- CRUST:.
- Mix flour with salt, cut in lard until fine.
- Break egg into measuring cup and add water to make 1 cup.
- Add to flour, mix like pie crust.
- Chill.
- FILLING:.
- Mix all ingredients together lightly.
- Divide crust dough into size portions.
- Roll each into about 9" circle.
- Place a generous cup (1/6 of total) on one side of a crust. (See note).
- Fold other side over to 1/2" of crust edge and turn up and over edge to seal.
- Crimp crust.
- Place pasties on lightly sprayed baking pans, cut small slit in each.
- Do not let edges touch.
- **Note:.
- Before folding over crust add 1/2 teaspoon butter.
- If suet WAS NOT available during mixing, add 1 1/2 teaspoon butter.
- Bake in pre-heated 400 degree oven for 40 minutes.
- Serve hot with chili sauce and cole slaw.
Nutrition Facts : Calories 840.5, Fat 46.7, SaturatedFat 18.9, Cholesterol 137.1, Sodium 1629.2, Carbohydrate 66.8, Fiber 4.2, Sugar 1.6, Protein 35.6
CORNISH PASTY
Recipe handed down from my great grandmother. Individual pasties were often made for lunches for the men in the fields or on the seas.
Provided by Susan S
Categories One Dish Meal
Time 2h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Make pie crust: Mix flour by hand with 1/2 of shortening till crumbly.
- Add remaining shortening and continue to mix.
- Salt may be added to flour if desired.
- Add water- mix with fork until forms into a ball.
- Roll out into top and bottom crust.
- Or may use purchased crust.
- Preheat oven to 350.
- Put uncooked pie crust into bottom of 9" pie plate.
- Cover with a layer of sliced potatoes.
- Sprinkle with 1/3 of the onions.
- Crumble 1/2 ground chuck and spread over potatoes.
- Continue layering ending with potatoes and onions.
- Cover with top crust.
- Put a few holes in it for steam to escape.
- Bake approximately 1 1/2 hours until potatoes are soft.
- Let sit 10 minutes before slicing.
- Serve in slices as a pie with Chili Sauce on the side.
AUTHENTIC CORNISH PASTIES
This is a delicious, simple pasty (pronounced "pass-tea" ) recipe. No gravy is needed, as it makes its own. The crust is sturdy but good. These have no turnips or swedes; you can add them if you like. My husband hates them, so I leave them out. Prep time is estimated, as I've never paid attention to how long it takes. Note: if measuring the flour by volume rather than weight, be sure to stir it first, or you will end up with too much flour, and thus a tough, dry crust.
Provided by Halcyon Eve
Categories Savory Pies
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425* F.
- Combine potato, onion, meat, and seasonings; mix together well.
- Cut butter and shortening into flour in a bowl until mixture resembles fine crumbs. Add about 2 tablespoons cold water and mix with a fork to form a firm dough (add more water if necessary, until mixture just holds together).
- Turn dough out onto a floured surface and knead lightly a few times. Cut into quarters, and roll each quarter out into a 6-7 inch circle. Trim by using a small plate placed over pastry and cutting around edge with a small, sharp knife.
- Divide filling between each circle of pastry. Wet edges with water and fold pastry into a semi-circle, pressing edges together. Flute edges with fingers to form a tight seal.
- Place pasties onto a baking sheet and brush with egg or milk. Bake at 425* F for 40-45 minutes, or until golden and heated through. May be served hot or cold.
Nutrition Facts : Calories 503.2, Fat 27.5, SaturatedFat 11.9, Cholesterol 77, Sodium 124.4, Carbohydrate 55.2, Fiber 3.2, Sugar 1.8, Protein 8.9
More about "cornish pasty recipe 55 recipes"
EASY, TRADITIONAL CORNISH PASTY RECIPE - THE GREAT CORNISH …
From thegreatcornishoutdoors.com
TRADITIONAL CORNISH PASTY RECIPE - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
BEST CORNISH PASTY RECIPE - HOW TO MAKE A CORNISH PASTY …
From delish.com
Servings 4Total Time 1 hr 15 minsCategory SnackPublished 2021-12-21
- 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 (48)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.
MARY BERRY CORNISH PASTY RECIPE - DELICIOUSCOOKS.INFO
From deliciouscooks.info
CORNISH PASTY - RECIPES - HAIRY BIKERS
From hairybikers.com
TOP 50 ORIGINAL CORNISH PASTY RECIPE RECIPES
From pardue.alfa145.com
TOP 50 CORNISH PASTRY RECIPES - CARTERINA.CHURCHREZ.ORG
From carterina.churchrez.org
HAIRY BIKERS' CORNISH PASTY RECIPE | GOODTO
From goodto.com
TOP 41 BEST CORNISH PASTY RECIPE RECIPES - NEWELL.MOTORETTA.CA
From newell.motoretta.ca
CORNISH PASTY RECIPES (PAGE 1) - FOODFERRET
From foodferret.com
21 CORNISH PASTY RECIPE WITH MINCE AND PUFF PASTRY
From selectedrecipe.com
EASY CORNISH PASTY RECIPE - THE HEDGECOMBERS
From hedgecombers.com
CLASSIC CORNISH PASTY RECIPE - BBC FOOD
From bbc.co.uk
BEEF PASTY RECIPE | COLES
From coles.com.au
CORNISH PASTY RECIPE | MEAT | THE GUARDIAN
From theguardian.com
UK43374 CORNISH PASTY UK RECIPE FOOD | EBAY
From ebay.co.uk
TOP 44 THE BEST CORNISH PASTY RECIPE RECIPES
From hercules.dixiesewing.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