Things to know about Cornish Pasty Recipe
How to make delicious Cornish Pasty with rich meat filling and thick buttery pastry, this wholesome meat, and vegetable pastry is the perfect snack or picnic treat. The Cornish pasty is the national dish of Cornwall and is known and loved throughout Britain. The Cornish pasty is known to have been first created as a lunch meal for the Cornish miners who were down in the mines all day needing a hearty meal. The Cornish Pasty is known for its thick pastry which holds together the stuffed meat filling. The hand-held meat pie became a perfect creation for the miners. It quickly spread in popularity across the UK. When laborers immigrated to the US, pastry recipes were brought with them. By the 19th century, national cookery schools were teaching “Cornish pasty” recipes. An authentic Cornish pasty is D shaped and crimped along one side. Traditionally the filling ingredients contain include beef, swede (called turnip in Cornwall), potato, and onion, with a light seasoning of salt and pepper, keeping a chunky texture.
Delicious Traditional British Meat filled Savory Pastry from England. Authentic Recipe of Cornish Pasty.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 750 grams (1.65 lb) Strong Bread Flour
- 225 grams (7.94 oz) Beef Suet
- 1 tsp Salt
- 40 grams (1.41 oz) Butter
- 1 pc Egg
- 260 ml (8.79 floz) Water Cold
- 550 grams (1.21 lb) Beef Steak Rump steak or braising steak
- 550 grams (1.21 lb) Potato
- 300 grams (10.58 oz) Rutabaga – Swede
- 220 grams (7.76 oz) Onion
- 1 tsp Salt
- 1 tsp Pepper Powder
- In a large mixing bowl, add the flour, suet, salt, butter, and water and combine to bring all the ingredients together to form a dough.
- On a lightly floured surface, knead the dough for 5 minutes, stretching and working the dough to fully combine the ingredients. The dough will start to feel smooth.
- Shape the dough into a ball and tightly wrap it in clingfilm and leave it to rest in the fridge for at least 45 minutes for the dough to tighten.
- In the meantime, prepare the filling. Peel and dice the potatoes, swede, and onions and place in a large mixing bowl. Cut the beef into small-sized chunks and add to the vegetables along with the salt and pepper. Toss to combine and set aside.
- Lightly grease a baking tray and line with parchment paper. Preheat the oven to 170C/325F.
- Once the dough is ready, divide it into eight equal sizes. Shape each piece into a ball and use a rolling pin to flatten each ball into a disc roughly 25cm (10 in) in diameter.
- Spoon the filling equally onto each disc, and spread the filling across one-half of the disc leaving one-half clear to fold over. Carefully fold the pastry over the filling and use your fingers to seal the edges. Make small twists along the sealed edge to ensure the filling is packed inside and won't leak out. Traditionally Cornish pasties have around 20 crimps. Once the edges are crimped, fold the corners underneath.
- Transfer the pastries to the baking sheet, avoiding them from touching one another. In a small dish, beat the egg and brush it over the top of each pastry to glaze. Bake in the oven for 45 minutes. The pastries will be a golden-brown color. Leave to rest for 10 minutes before enjoying or can be eaten cold.
— Specific Atributes of This Recipe:
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