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
FAVORITE CORNISH PASTIES
Years ago, when bakeries in my Midwestern hometown made pasties, people scrambled to get there before they were all gone. Now I make my own...filled with meat, potatoes and vegetables, they make a complete meal and are great for picnics or potlucks. -Gayle Lewis Yucaipa, California
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the round steak, potatoes, carrots, onion, parsley, salt and pepper. Add butter and toss to coat; set aside. , For pastry, combine flour and salt in a large bowl. Cut in shortening until mixture forms pea-size crumbs. Sprinkle with water, 1 tablespoon at a time. Toss lightly with a fork until dough forms a ball. Do not overmix. , Divide dough into fourths. Roll out one portion into a 9-in. circle; transfer to a greased baking sheet. Mound about 1-1/4 cups of meat filling on half of circle. Moisten edges with water; fold dough over mixture and press edges with fork to seal. Repeat with remaining pastry and filling. , Cut slits in top of each pasty. Brush with beaten egg if desired. Bake at 375° for 50-60 minutes or until golden brown.
Nutrition Facts : Calories 1129 calories, Fat 64g fat (20g saturated fat), Cholesterol 94mg cholesterol, Sodium 1349mg sodium, Carbohydrate 96g carbohydrate (7g sugars, Fiber 6g fiber), Protein 38g protein.
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
CORNISH PASTIES
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 6 Cornish meat pasties, serving 6 as a light lunch
Number Of Ingredients 14
Steps:
- For the pastry: Sift the flour, confectioners' sugar, and salt into a mixing bowl and add the butter and lard. Using your fingers, 2 knives, or a pastry blender, cut the butter and lard into the dry ingredients until mixture resembles fine crumbs. In a small bowl, whisk the egg yolk and water together and add to the flour mixture. Mix quickly, but thoroughly, until mixture just comes together to form a dough. Knead briefly until pastry is smooth with no cracks; the trick to making this delicate pastry easy to work with is kneading it just enough so that it can be rolled out and manipulated without breaking but yet retains its lovely crumbly texture. Press into a flattened disk shape and wrap in plastic. Refrigerate for at least 30 minutes and up to overnight before proceeding.
- Remove the pastry from the refrigerator and unwrap. Allow to soften slightly, then place on a lightly floured work surface and roll the pastry to a thickness of 1/4-inch. Using a small plate or saucer as a guide, cut out 6 (6-inch) rounds. (Scraps may be combined and reformed if you cannot get 6 rounds out of the first batch.) Stack the pastry rounds onto pieces of plastic wrap or parchment paper (with pieces between each round to keep them from sticking together) and refrigerate while you prepare the filling.
- For the filling: Preheat the oven to 400 degrees F.
- Remove the pastry circles from the refrigerator. In a mixing bowl, combine the meat, onion, carrot, potato, salt and pepper and mix until thoroughly combined. Place the pastry circles on a clean work surface and place about 1/2 cup of the filling in the center of 1 side of the pastry. Using the beaten egg, brush the edges of the pastry and then bring the unfilled side over the filled side so that edges meet. Press edges together to seal and then crimp using your fingers or a fork. Repeat with the remaining turnovers and then transfer to a baking sheet. Brush the tops of the turnovers with the remaining egg and then cut several slits into the top of each pastry. Bake for 20 minutes, or until pastry is golden brown around the edges. Reduce the heat to 350 degrees F and continue to bake until the pasties are golden brown. Remove from the oven and allow to cool for 10 to 15 minutes before serving.
CORNISH PASTIES
This is a recipe that comes from 'The Cookery Year'. I haven't made it yet, but it looks a very authentic recipe. The pasty was the midday meal for the Cornish tin miners.
Provided by wizkid
Categories Savory Pies
Time 1h10m
Yield 4 pasties, 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim off any excess of fat from the beef.
- Cut or scrape the meat into paper-thin slices.
- Mix the meat well with the vegetables.
- Roll out the pastry to about 1/4" thick on a lightly floured board.
- Using a large saucer as a guide, cut out four circles.
- Pile the filling in the centre of each pastry circle.
- Season with the salt and pepper and top with a knob of butter.
- Dampen the pastry edges with cold water and carefully draw up two edges to meet on top of the filling.
- Pinch and twist the pastry firmly together to form a neat fluted and curved pattern.
- Cut a small air vent in the side of each pasty.
- Brush the pasties with the lightly beaten egg.
- Place them on a greased baking tray.
- Bake in the centre of a preheated oven at 425°F (Mark 7) for 10 minutes.
- Reduce the heat to 350°F (mark 4) for 30 minutes.
Nutrition Facts : Calories 515.1, Fat 30, SaturatedFat 9.9, Cholesterol 89.2, Sodium 332.6, Carbohydrate 46.5, Fiber 4.9, Sugar 2.8, Protein 15.2
CORNISH PASTIES
From "The Best-Ever Pastry Cookbook." I consider pasties old-school Hot Pockets. YUM. Originally carried by miners so that they could take their whole meal down into the mines with them. These tend to be quite filling, so you may not need anything other than a nice salad for dinner. Times are estimates and prep time includes chilling time. Feel free to play with the filling and substitute add vegeables, use chicken, pork, turkey, whatever...You could even make them vegetarian I suppose, or vegan by omitting the butter and meat and substituting margarine or Crisco.
Provided by Roosie
Categories Vegetable
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Sift flour and salt into a large bowl.
- Using a pastry blender, your fingertips or 2 knives, cut in the butter and lard/vegetable shortening.
- Sprinkle the chilled water over the dough, adding more if necessary.
- Knead the pastry on a lightly floured surface for a few minutes or until smooth.
- Wrap in plastic wrap and refrigerate for 30 minutes.
- If you refrigerate for a fair more than this time, you will probably have to let the pastry dough sit out for a bit after removing it from the fridge to allow it to become pliable again.
- Preheat oven to 425F.
- Divide pastry into 6 equal pieces.
- Roll each piece into a circle on a lightly floured surface.
- Mix filling ingredients in a bowl and then spoon an equal amount onto each round of pastry.
- Be aware that you are going to fold the circles in half, so spoon accordingly.
- Brush the edges of the pastry rounds with water and fold in half.
- Press edges firmly to seal, then crimp.
- Brush pasties with beaten egg.
- Bake for 15 minutes, then reduce the heat to 325F and bake for 1 hour more.
- Do not undercook as you must make sure the meat gets throughly cooked.
- Serve hot or cold.
- You may add additional vegetables like carrots, celery, spinach, etc.
- to the filling, if you desire.
Nutrition Facts : Calories 572.2, Fat 33.9, SaturatedFat 16.8, Cholesterol 87.9, Sodium 181.9, Carbohydrate 57.6, Fiber 3.4, Sugar 2.6, Protein 8.9
CORNISH PASTIES
We could buy these at a local bakery where I was growing up. I loved them and would often detour by the bakery after school to get one.
Provided by evelynathens
Categories Savory Pies
Time 1h20m
Yield 10 pasties
Number Of Ingredients 11
Steps:
- Combine ½ cup flour, shortening, 6 tbsp ice water and salt in large bowl and beat well with large whisk or wooden spoon.
- Using fingertips, blend in remaining flour until mixture resembles coarse meal.
- If too dry, add up to 2 tbsp more ice water, a few drops at a time.
- Gather dough into ball.
- Refrigerate at least 1 hour.
- Combine beef, potatoes, onion and herbs and season generously with salt and pepper.
- Stir in enough beef gravy to bind mixture.
- Roll dough out on lightly floured surface to thickness of 1/8 of an inch.
- Using 5-6 inch in diameter, round cutter, cut 10 circles.
- Preheat oven to 400°F.
- Lightly grease baking sheet.
- Mound meat mixture lightly in center of each circle; brush border with milk; fold dough in half over filling, pinching edges together to seal.
- Brush pastries with milk.
- Arrange on prepared sheet.
- Bake 10 minutes, reduce oven temperature to 340F and continue baking until pasties are light brown, about 45-50 minutes.
- Serve hot or at room temperature.
Nutrition Facts : Calories 425.4, Fat 23.4, SaturatedFat 7, Cholesterol 14.9, Sodium 282.5, Carbohydrate 42.9, Fiber 1.9, Sugar 0.8, Protein 10.4
CORNISH BEEF PASTIES
Another recipe adapted from my favorite cookbook - The Creative Cooking Course by C. Turgeon. I hadn't made this in about 10 years before making it for friends recently. This is not only good hot, right out of the oven, but also cold the next day. I'll admit that my prep time is approximate as I didn't stop to watch the clock when I made it and does not include the time the dough is in the refrigerator. It takes a little work to prepare, but it's certainly well worth it.
Provided by Sandaidh
Categories Savory Pies
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Sift flour into a mound on a clean working surface.
- Shape flour into a large ring, forming a high wall.
- Place butter, vegetable shortening, cheese, salt and pepper in center of ring.
- Add half of the water and work into the central mixture with two table knives using cutting motions.
- Work the flour in carefully from the center of the ring, adding more water as needed.
- Mix until all the flour is added and the dough holds together.
- Gather dough into a ball and place in large plastic baggie, or place in bowl and cover with a towel.
- Refrigerate dough for at least one hour before using.
- Roll out dough on lightly floured surface to 1/8 inch thickness.
- Cut six, 6-inch circles from the pastry, marking the center of each lightly.
- Cook potatoes in boiling, salted water until crisp-tender, then drain.
- Spread 1/6 of potatoes over half of each pastry circle, leaving 1/2 inch at the edge to seal.
- Combine meat, onion, salt and pepper.
- Mix well.
- Spread 1/6 of meat mixture evenly over potatoes.
- Moisten the edge of each pastry circle with cold water.
- Bring unfilled pastry half over the filled side and pinch edges together firmly to seal.
- Place on greased baking sheet, sealed side up.
- Brush top of pasties with the egg.
- Bake in preheated 400 degree oven for 10 minutes.
- Reduce oven temperature to 350 degrees and bake about 25 minutes longer, or until well browned.
Nutrition Facts : Calories 769.3, Fat 44.5, SaturatedFat 20.1, Cholesterol 116.3, Sodium 1848.8, Carbohydrate 67.7, Fiber 2.9, Sugar 0.9, Protein 23.5
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