cornish pasties recipe

Cornish pasties are easy and simple to make. Made with homemade short crust pastry, beef and vegetables these can be enjoyed hot or colds.

Cornish Pasties Recipe

(1.15 pounds) plain flour (all-purpose)

Salt and pepper

(9.17 ounces) cold butter

(1.1 pounds) beef topside

onion

(12.69 ounces / 3 medium) potatoes

carrot

beef stock

Sift the flour into a bowl with a pinch of salt. Cut the butter into small pieces and spread over the flour. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs.

Sprinkle over the water and mix to form a firm dough. Shape into a ball, cover with plastic and chill for about 30 minutes before rolling.

Pastry

Cut the meat into tiny piece and place into a large mixing bowl.

Peel and finely dice the onions, potatoes and carrot and add to the bowl with the meat.

Season the meat and vegetable mixture with salt and pepper and add the beef stock, mix well and put aside.

Prepare the filling (do this while the pastry is chilling)

Preheat the oven to 200°C (400°F) Line two baking trays with baking paper.Divide the dough into 8 even portions and shape each into a ball.

Roll each ball on a lightly floured surface to a thickness of about 5 mm (1/4 inch) thick. Using a plate, cut each rolled out piece of dough into a round about 18 cm (7 inches) in diameter.

Divide the filling between the rounds, placing the filling in the centre line of the circle.

Bring the opposite sides of the pastry above the filling and pinch the pastry edges together.

Place the Cornish pasties onto a lined baking tray, with the seam side up. Lightly beat the egg, then brush the egg over the pastry using a pastry brush.  Then use the tip of a sharp pointed knife to make a small cut on one side of the pastry, this will allow steam to escape when baking.Note: if you don’t have a pastry brush, spread the egg over the pastry with clean hands.

Place in pre heated 200°C (400°F) oven and bake for 20 min then reduce oven temp to 180°C (360°F) bake for 40 more minutes.

Remove from the oven and allow to cool slightly before serving. These can be eaten hot or at room temperature.

Shaping and filling

Simple and delicious Cornish Pasties made with a shortcrust dough and filled with seasoned steak, potatoes, rutabaga and onion.

Cornish Pasties

all-purpose flour

salt

butter

Tablespoons Shortening (,

6-8 Tablespoons ice water

sirloin

rutabaga (, peeled and cut into small 1/4 inch cubes)

yellow onion

thyme

rosemary

garlic powder

salt and pepper (,

egg,

Make the shortcrust dough: Add flour and salt to a mixing bowl. Cut in shortening and butter until well combined. Stir in 5 Tbsp of water then add 1-3 more tablespoons as needed till dough binds together and is not dry.  Be careful not to over mix.

Divide the dough into two balls and form each into a log. Wrap them in plastic wrap and place chill in the refrigerator for 20 minutes.

Prepare the filling: Cut the steak into bite size cubes, and chop the potatoes, rutabaga, onion. Add steak, vegetables, thyme, rosemary, garlic powder, salt, and pepper to a bowl and toss.

Preheat the oven to 350 degrees F.

Roll the Dough: Take one dough disk out of the fridge, leaving the other to continue to chill while you make the first four pasties.  Cut the log into 4 equal pieces. Place one piece at a time on a large piece of parchment paper sprinkled lightly with flour. Roll the dough into a thin circle about 7-8 inches across. Don&#039;t worry if your circle isn&#039;t perfect as you will be folding and crimping the edges.

Add filling: Place a heaping spoonful of filling into the center of the dough. Cut off a sliver of butter and place it on top of the filling.

Fold and seal edges: Lightly moisten the edges of the pastry dough with a little bit of water (use a pastry brush or your finger). Gently lift the dough on one side and bring it over the filling, laying it on top of the dough on the other side.  If the dough punctures at all, use any extra dough to patch the hole.  Squeeze the edges of the half circle of dough, pressing them firmly together.

Crimp the edges of the dough: Push down on the edge of the pasty and using your index finger and thumb twist the edge of the pastry over to form a crimp.Repeat this process along the entire edge.  Tuck the end corners underneath.  Lay the cornish pasty on the baking sheet and repeat with remaining dough.  When you&#039;ve crimped all four pasties, remove the remaining dough from the fridge and repeat process.

Add egg wash: Lightly prick the top of each pasty with a fork (2-3 times) for air to escape.  Mix egg and water in shallow dish for the egg wash and use a pastry brush to apply a thin layer on top of each pasty.

Bake at 350ºF for 40-50 minutes or until golden. Allow to cool for 10 minutes before eating.

I doubled the whole recipe, there is way to much filling left over, or not enough dough...!  I measured and remeasured sooooo many times. I now have a lot of filling in a bowl on my counter, have to make more dough now!

My family Loved these they are so delicious.

Traditional meat is skirt steak. Also the rutabaga and potatoes are not cubed they are chipped into small slivers. Also most cooks don't mix the ingredients, although store bought pasties will be mixed and cubed veggies.

These were sooo good! It made more filling than I needed so I might double the dough next time. Super simple and cheap and delicious!

Loved these! I've tried to make these in the past, but I've never made a crust that I've liked. This one was so easy (thanks  for the step-by-step instructions) and it made all the difference. Next time, I will double the batch and freeze some!

https://content.jwplatform.com/videos/qnuvm1JI.mp4

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