If it ever happens that you visit Cornwall, and believe me you should do that, you can not leave without having had Cornish Pasties. Of course you can find them just about everywhere in the UK nowdays, but an authentic pasty from Cornwall is something beyond delicious.
Ok, lets pretend you can not visit this amazing english region, no worries. Today we are going to make Cornish pasties at home!
Ready to taste something really good?!
In the old good days they used to say that “any good pastry may be used but it should not be too flaky or too rich”, actually it had to be kind of thick and hard to bite, because basically was not made to be eaten, but just to protect the filling during its cooking.
Nowdays the pastry is made at perfection so that can be eaten along with the filling, a whole experience.
So lets’ start making Cornish Pasties!
Traditional recipes calls for shortcrust pastry with finely chopped beef, potatoes, carrots and onions , but it can be made with chicken and vegetables as well.
for 4 pasties
for the pastry
- 150g of butter, chilled and diced
- 150g of lard, spreadable
- 580g of flour
- 1 egg, beaten + 1 extra
for the filling
- 500g of finely chopped beef
- 1 onion, sliced and chopped
- 1 big potato, pealied, chopped and diced
- 180g of carrots, sliced and diced
- salt and pepper
- In a large bowl, put in the flour , the butter and the lard.
- Using your fingertips, start rubbing butter and lard into the flour
- Try and get something similar to a “crumble”
- Now pour in about 7 tablespoons of cold water and make a dough.
- Cut the dough into 4, cover each piece with clingfilm and put the fridge for 30 minutes.
- Pre-heat over at 210°.
- In another large bowl, put in all the ingredients listed in the filling section.
- Mix well and set aside.
- Take the 4 dough pieces out of the fridge and place them on a floured surface.
- Roll out each piede, make 4 rounds about 25cm across.
- Use a pot-lid or a plate to help you in getting a perfect round shape.
- Take the filling, split in tonto 4 equal quantities.
- Put each quarter of the filling on each piece of rolle dout dough, more on one side not in the center, leaving an empty 2cm border all around.
- Brush this empty border with the beaten egg
- Carfully fold the empy pastry on top of the part with the filling
- Pinch, or press with a fork, the edges together to seal.
- Now with your fingertips, slightly turn this border on itself (see picture).
- Transfer each cornish pasty on to a backing sheet lined with parchement paper
- Brush them all with the extra beaten egg
- Bake for 15 minutes than lower the over at 165° and cook for 35/40 minutes or until you see a golden crust.
Done, simply delicious. You can also use vegetable and add some curry powder, but the one I gave you is the original recipe, of course you try a variation .