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cornish pasties

(3 ratings)
Dee-1 avatar
Blue Ribbon Recipe by
Denise Gregory
@Dee-1
U.K

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.

— The Test Kitchen @kitchencrew
►
(3 ratings)
yield 9 serving(s)
cook time 1 Hr 15 Min
method Bake

Ingredients For cornish pasties

  • FILLING
  • 3/4 lb
    chuck steak, lean
  • 1 md
    onion, chopped
  • 1 md
    carrot, chopped
  • 2 lg
    potatoes
  • 2 Tbsp
    water or stock
  • salt & pepper
  • SHORT PASTRY
  • 2 1/2 c
    all-purpose
  • 8 Tbsp
    margarine
  • 1/2 tsp
    salt
  • 3-4 Tbsp
    cold water
  • beaten egg or milk to glaze

How To Make cornish pasties

  • Flour, salt, and cubed margarine in a bowl.
    1
    Make the Short Pastry: Sieve the flour and salt into a mixing bowl. Add cubed margarine.
  • Blended until margarine is incorporated.
    2
    Rub in the margarine until it looks like fine bread crumbs (can also use a pastry cutter or fork).
  • Slowly adding water.
    3
    Add water, one tablespoon at a time.
  • Mixing until dough forms.
    4
    Mixing in until a dough forms.
  • Dough wrapped in plastic to chill in the fridge.
    5
    Wrap the dough in plastic wrap and chill while you prepare the filling.
  • Diced chuck steak, potatoes, onions, and carrots in a bowl with water and seasonings.
    6
    Wipe 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.
  • Dough formed into 8 balls.
    7
    Preheat 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.
  • Dough rolled into circles.
    8
    Form 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.
  • Filling placed in the center of the dough.
    9
    Place a generous amount of the filling in the center of each round (roughly 3 Tbsp).
  • Edges of pastry brushed with water and folded closed.
    10
    Brush 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.
  • Brushing milk on the dough before baking.
    11
    Place 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.
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