Cornish Pasty
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By Harvey Miller
Cornish Pasty
8 steps
Prep:2h 30minCook:55min
Updated at: Thu, 17 Aug 2023 01:05:49 GMT
Nutrition balance score
Unbalanced
Glycemic Index
74
High
Glycemic Load
53
High
Nutrition per serving
Calories819.5 kcal (41%)
Total Fat48.7 g (70%)
Carbs71.8 g (28%)
Sugars2.7 g (3%)
Protein23.2 g (46%)
Sodium574.5 mg (29%)
Fiber3.8 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
500gstrong bread flour
it is important to use a stronger flour than normal as you need the extra strength in the gluten to produce strong pliable pastry
250gunsalted butter
1 tspsalt
400gminced beef
300gpotato
peeled and diced
150gswede
peeled and diced
150gonion
peeled and sliced
salt
ground pepper
25mlmilk
to glaze
Instructions
Step 1
Add the salt to the flour in a large mixing bowl.
Rub the butter into flour until it resembles breadcrumbs.
Step 2
Add 175ml coldwater, bring the mixture together and knead until the pastry becomes elastic. This will take longer than normal pastry but it gives the pastry the strength that is needed to hold the filling and retain a good shape. This can also be done in a food mixer.
Step 3
Cover with cling film and leave to rest for 3 hours in the fridge. This is a very important stage as it is almost impossible to roll and shape the pastry when fresh.
Step 4
Roll out the pastry and cut into circles approx. 20cm diameter. A side plate is an ideal size to use as a guide.
Step 5
Layer the vegetables and meat on top of the pastry, adding plenty of seasoning as you go. The amount of salt and pepper to use will vary according to taste but a good rule of thumb is to use a good pinch of salt and a gentle pinch of pepper on each layer.
Step 6
Bring the pastry around and crimp the edges together (see our guide to crimping).
Step 7
Glaze with milk mixture.
Step 8
Bake at 165 degrees C (fan oven) for about 50 – 55 minutes until golden.
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