Cornish Pasty

This recipe is adapted from two different recipes. The short pastry is from  Hairy Bikers’ Cornish pasty  and the filling from the Cornish Pasty Association.
Here are the top tips from Cornish Pasty Association:  Beef skirt is the cut traditionally used for Cornish pasties. This is the underside of the belly of the animal. It has no gristle and little fat, cooks in the same amount of time as the raw vegetables and its juice produces wonderful gravy. Use a firm waxy potato such as Maris Peer or Wilja. A floury potato will disintegrate on cooking.

To Make the Short Pastry: Place the flour, baking powder, salt, butter and egg yolks into a food processor

and pulse until the mixture forms crumbs.

Slowly add the water until the flour forms a soft but firm dough. In my case I added ½ cup + 2 tablespoons cold water.

Form the pastry into a ball, wrap it in clingfilm and leave it to chill in the fridge for an hour. (Chilling stage is absolutely necessary do not skip)

Ingredients for filling

To roll the pastry: Roll out the pastry and cut into circles approx. 8-inches (20cm) diameter. A side plate is an ideal size to use as a guide. Layer the vegetables-meat mixture on top of the pastry.

Fold the pastry over

and crimp the edges together.

Glaze with beaten egg.

Bake for about 50–55 minutes until golden. (I did add some slithers of butter in the filling as suggested but it dripped off and burnt as the pasties cooked)

Cornish Pasty

Preparation time: 20 minutes; Baking time: 50-55 minutes;

Ingredients

Short Pastry: ( Makes 6 pasties)

  • 450g (1 Ib) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 125g (4.5oz; 1 stick + 1 tablespoon) unsalted butter
  • 2 egg yolks
  • 125ml (½ cup) cold water- you may need extra 2-3 tablespoons

Filling (makes 8 fillings)

  • 450g (1Ib) good quality beef skirt or lean chuck steak, diced into small pieces
  • 450g (1Ib) potato, diced into small pieces
  • 200g (9oz) swede, diced into small pieces (I just used carrots)
  • 150g (5oz) onion chopped
  • Salt and freshly ground pepper to taste and whatever seasoning you desire
  • Beaten egg to glaze

Instructions

  1. Pre-heat the oven to 330ºF (165ºC) convection. Line a large baking sheet with parchment.
  2. To Make the Short Pastry: Place the flour, baking powder, salt, butter and egg yolks into a food processor and pulse until the mixture forms crumbs. Slowly add the water until the flour forms a soft but firm dough. In my case I added ½ cup + 2 tablespoons cold water. Form the pastry into a ball, wrap it in clingfilm and leave it to chill in the fridge for an hour. (Chilling stage is absolutely necessary do not skip)
  3. To make the filling: Mix the beef, potato, swede (or carrot) and onion in a mixing bowl. Season with salt and freshly ground pepper and any other seasoning you desire. Set aside. (I used cumin, paprika, chilli flakes, oregano and rosemary)
  4. To roll the pastry: Roll out the pastry and cut into circles approx. 8-inches (20cm) diameter. A side plate is an ideal size to use as a guide. Layer the vegetables-meat mixture on top of the pastry. Brush round the edge with the egg wash. Fold the pastry over and crimp the edges together. Make two slits on top and glaze with beaten egg. Bake for about 50–55 minutes until golden.

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

9 thoughts

  1. I have never had one of these but they look so tasty and your pastry rolling is perfection. These are very popular in the upper peninsula of Michigan, every store and stand sells them, but the filling is a little different I think. Will have to make them for StateEats sometime. -Kat

  2. Believe it or not…..I have never tried a Cornish Pasty! They look fabulous! Are they like a little meat pie? Sorry for my ignorance, I’ve eaten “pies” in Australia and they are actually like a mini meat pie. Rather good but they tasted lardy to me. Anyway, good photos too!

    1. I had never eaten a cornish pasty too and was rather surprised that the meat is raw and not pre-cooked. But then it takes 50 minutes in a hot oven is is actually fully cooked in the end. I really enjoyed eating them. They were so filling so we basically had them for dinner! I am planning to make them, again soon. It’s nicely warm and toasty here. Have a wonderful weekend!
      Liz

    1. Ha ha it was my first time making them. I had never done it before, but they turned out really well. My daughter did the crimping of the edges. We really had fun making them. Have a lovely weekend!
      Liz

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