Curried Cornish Pasties

Tiffany Bannworth

By
@MissAnubis

My husband is part Welsh, and to celebrate the wonderful, God-given man in my life, I thought I would try my hand at these.

I like to get a rough idea of how it's done, and run, run, run with it!

We loved it; you will too!

Mwynhewch eich bwyd! (Bon Appetit!)


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Comments:

Serves:

8-10

Prep:

30 Min

Cook:

45 Min

Ingredients

PASTRY

4 c
flour
2 tsp
seasoned salt
1/4 tsp
baking powder
3/4 c
milk
1 Tbsp
cream of tartar
1
egg
2 Tbsp
grainy mustard
1/2 c
red wine
1 c
shortening

FILLING

1 lb
lamb or beef, cubed
1
fennel bulb (with top included), diced
1
rutabaga, diced
2
parsnips, diced
2
carrots, diced
2
sweet potatoes, diced
1
beet, diced
1 c
green peas, mashed or pureed
1/2 stick
butter
1 Tbsp
olive oil, extra virgin
2 Tbsp
garlic, chopped
1 Tbsp
herbes de provence
1 tsp
celery salt
3 Tbsp
worcestershire sauce
1 Tbsp
honey
3 Tbsp
curry
1 1/2 c
cream
1 c
sour cream
1/2 c
wine

TOPPING

milk
kosher salt

Directions Step-By-Step

1
Place all filling ingredients, save milk and tartar, in a skillet. Cook on high for 3 minutes, then reduced to medium low.
2
Stir in milk and tartar. Cover and cook for 20-30 minutes.
3
To start pastry, mix all ingredients, save shortening and butter, in a mixing bowl. Mix well, then rub in shortening.
4
When totally mixed, form 8-10 balls. Place in freezer while filling continues to cook.
5
When ready, roll balls into circles, and on half the side, add filling. Moisten rim with liquid from pan, and seal with a fork. Repeat until all is done.
6
Or you can do a standing fold which cups more liquid. See photo. I do it this way.
7
Cut a couple of tiny slits in each pasty , and optionally but recommended, paint outside with milk. Sprinkle with kosher salt.
8
Bake at 400° for 15 minutes. Reduce heat to 350° and bake 20-30 minutes longer or until golden brown.

About this Recipe