Curried Cornish Pasties

By Tiffany Bannworth
@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!)

Rating:

★★★★★ 1 vote

Comments:

4 Comments

Serves:

8-10

Prep:

30 Min

Cook:

45 Min

Ingredients

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
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
: milk
: kosher salt

How to Make Curried Cornish Pasties

Step-by-Step

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