Make your own Genuine Cornish Pasty | Cornish Pasty Association

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Make your own Genuine Cornish Pasty | Cornish Pasty Association

Name: Make your own Genuine Cornish Pasty | Cornish Pasty Association
Prep time: 30 min
Total time: 30 min
Cuisine: European, British
Ingredients: About the pasty; For shortcrust pastry; (rough puff can also be used); 500 g strong 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); 120 g lard or white shortening; 125 g Cornish butter; 1 tsp salt; 175 ml cold water; For the filling; 400 g good quality beef skirt, cut into cubes; 300 g potato, peeled and diced; 150 g swede/turnip, peeled and diced; 150 g onion, peeled and sliced; Salt & pepper to taste (21 ratio)

17 steps

Prep:30min

Cheat and use ready made pastry.

Updated at: Tue, 08 Oct 2024 19:34:26 GMT

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Ingredients

0 servings

pasty

For shortcrust pastry

ough puff

r, can also be used

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

120glard

or white shortening

125gCornish butter

1 tspsalt

175mlwater

cold

400gbeef skirt

good quality, cut into cubes

300gpotato

150gswede

150gonion

Instructions

Step 1

Beaten egg or milk to glaze

Step 2

Add the salt to the flour in a large mixing bowl.

Step 3

Rub the two types of fat lightly into flour until it resembles breadcrumbs.

Step 4

Add water, 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 5

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 6

Roll out the pastry and cut into circles approx. 20cm diameter. A side plate is an ideal size to use as a guide.

Step 7

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 8

Bring the pastry around and crimp the edges together (see our guide to crimping).

Step 9

Glaze with beaten egg or an egg and milk mixture.

Step 10

Bake at 165 degrees C (fan oven) for about 50 – 55 minutes until golden.

Step 11

Cornish pasties freeze well. It’s best to freeze them after glazing but before baking. They can be baked from frozen, just reduce the oven temperature a little and add an extra few minutes to the baking time.

Step 12

Lightly brush the edge of the pastry with water.

Step 13

Fold the other half of pastry over the filling and squeeze the halfcircle edges firmly together.

Step 14

Push down on the edge of the pasty and using your index fingerand thumb twist the edge of the pastry over to form a crimp.

Step 15

Repeat this process along the edge of the pasty.

Step 16

When you’ve crimped along the edge, tuck the end cornersunderneath.

Step 17

The finished pasty, ready to bake!