Cornish Turnovers Recipes

AUTHENTIC CORNISH PASTIES

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.

CHICKEN AND LEEK CORNISH TURNOVER

Steps:

• Place an oven rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
• For the filling: Heat the oil over medium-high heat in a large skillet. Cook the leeks until slightly softened, about 3 minutes. Add the carrots, mushrooms, potato, garlic, thyme, salt and pepper. Stir frequently until the vegetables are tender, about 12 minutes.
• For the sauce: Melt the butter over medium heat in a 1-quart saucepan. Add the flour and whisk until smooth, about 2 minutes. Add the milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 10 minutes. Remove the pan from the heat and stir in the cheese, salt, pepper and nutmeg.
• Combine the vegetable mixture, sauce and chicken in a medium bowl. Season with salt and pepper. Cool the filling completely, about 20 minutes.
• Roll out the pastry into a 10-by-10-inch square on a lightly floured surface. Transfer the pastry to the prepared baking sheet. Lightly brush the edges of the pastry with beaten egg using a pastry brush. Spoon the filling onto one side of the pastry. Fold the pastry over to encase the filling. Fold and crimp the edges of the pastry together to seal the filling. Brush the top of the pastry with beaten egg. Cut a 1/2-inch-long slit in the top of the pie using a paring knife.
• Bake until puffed and golden, 30 to 35 minutes. Cool for 15 minutes and slice into 4 pieces.

CORNISH BEEF AND VEGETABLE TURNOVERS

Steps:

• Make dough:
• Blend together flour, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with some roughly pea-size lumps.
• Beat together yolk and 1/3 cup ice water, then drizzle over flour mixture and gently stir with a fork (or pulse in processor) until incorporated.
• Gently squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) after each addition until just incorporated, continuing to test. (If you overwork dough or add too much water, pastry will be tough.)
• Turn dough out onto a lightly floured work surface and divide into 6 portions. With floured heel of your hand, smear each portion once in a forward motion to help distribute fat. Form each portion into a disk, rotating on work surface. Wrap disks separately in wax paper or plastic wrap and chill until firm, at least 1 hour and up to 8.
• Make filling while dough chills:
• Heat 1 tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté mushrooms, stirring, until browned and dry, about 6 minutes. Transfer to a large bowl. Add remaining 2 tablespoons oil to skillet and cook onion and garlic over moderate heat, stirring, until softened, about 5 minutes. Add onion to mushrooms. Peel potato and cut into 1/2-inch cubes, then add to mushroom mixture with steak, carrots, parsley, salt, and pepper, tossing well. Cool completely.
• Assemble pasties:
• Roll out 1 piece of dough on lightly floured surface into a 9-inch round (keep remaining pieces covered). Mound 1 cup filling on round, slightly off center. Brush a 1/2-inch border on dough with water and fold dough over to form a half-moon. Trim edge with a fluted pastry wheel or a knife, then crimp to seal. Cut 3 small steam vents in top crust with a sharp knife and put pasty on 1 of 2 buttered large baking sheets. Make more pasties with remaining dough and filling, then chill 30 minutes, loosely covered.
• Preheat oven to 350°F.
• Brush pasties with egg and bake in upper and lower thirds of oven, switching position and rotating sheets halfway through baking, until golden, about 40 minutes total. Cool slightly before serving.

CORNISH TURNOVERS

Steps:

• Prepare lard pastry refrigerate dough for 1 hour, covered. Heat oil in large skillet add meat and brown, stirring frequently. Add potato, green beans, carrot, green onions, salt, celery, parsley, pepper, Italian herb seasoning, and Tabasco®, stir-fry for 3 minutes. Add 1 tablespoon water, cover, and steam another 2 minutes. Cool. Roll out pastry dough 1/8 -inch thick cut into 5-inch rounds and fill with cooled filling. Moisten edges with water, fold rounds in half, and press down edges with tines of a fork. Place on lightly greased cookie sheet. Beat together egg yolks and 2 tablespoons water brush over pastries. Bake in a preheated 375° F oven for 30 to 40 minutes. Brush with egg wash 3 times during baking period to make crust crisp and golden. When cool, wrap in foil to transport to picnic.