cornish pasties
This is a good old fashion pasty that brings back fond memories of family holidays spent in Cornwall when I was growing up. In the 18th century, it was a staple diet for working men, like miners & farm workers across Cornwall because of its size and shape. It was easy to carry around. The pasty protects the wholesome food inside. The ultimate 'packed lunch' where everything is edible. Although the recipe is many years old, its first known reference is as far back as the 13th century, it's still a popular dish that is made & sold all over the U.K.
Blue Ribbon Recipe
Cornish pasties are the ultimate on-the-go meal. This English meal is made by filling a crust with a hearty mixture of meat, potatoes, carrots, and onions. The crust itself is firmer than a typical pie crust or bread dough. The goal of the pastry crust is to hold the flavorful filling inside without it falling apart. Our one tip is to make sure the filling ingredients are cut in a uniform size so they cook evenly.
Ingredients
- FILLING
- 3/4 pound chuck steak, lean
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 2 large potatoes
- 2 tablespoons water or stock
- - salt & pepper
- SHORT PASTRY
- 2 1/2 cups all-purpose
- 8 tablespoons margarine
- 1/2 teaspoon salt
- 3-4 tablespoons cold water
- - beaten egg or milk to glaze
How To Make cornish pasties
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Step 1Make the Short Pastry: Sieve the flour and salt into a mixing bowl. Add cubed margarine. -
Step 2Rub in the margarine until it looks like fine bread crumbs (can also use a pastry cutter or fork).
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Step 3Add water, one tablespoon at a time.
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Step 4Mixing in until a dough forms.
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Step 5Wrap the dough in plastic wrap and chill while you prepare the filling.
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Step 6Wipe the chuck steak with a clean, damp cloth, preferably muslin. Cut into small pieces. Peel the potatoes and cut them into small, diced pieces. Cut the onions and carrots into small, diced pieces. Mix the chuck steak, potatoes, onion, and carrot together in a mixing bowl. Add a few tablespoons of water or stock. Salt and pepper the mixture. Put to one side.
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Step 7Preheat the oven to fairly warm - Gas Mark 5: 375F/190C. Have ready a baking sheet. Remove the dough and divide it into 8 equal pieces.
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Step 8Form a ball with the dough and roll it out on a floured surface with a rolling pin. Try to maintain a circle, it doesn't have to be perfect.
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Step 9Place a generous amount of the filling in the center of each round (roughly 3 Tbsp).
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Step 10Brush the pastry edges with water. Bring the edges up and over the filling. Press gently together all around to seal. Flute the edges or fold and twist neatly with the fingertips. Cut a small slit on top to let steam escape.
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Step 11Place on a greased baking sheet. Brush with beaten egg or milk. Bake in the preheated oven for 30 minutes; then turn the oven down to Gas Mark 3: 325F/165. Bake for a further 30 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
