How To Make Cornish Pasty

How To Make Cornish Pasty

How To Make Cornish Pasty:

Cornish Pasty Fun Fact

Cornish Pasty is traditionally a pie that the men working in the coal mines used to have for their lunch. The idea was that they could hold the thick crust of the cornish pasty with their dirty hands so they can eat the main part of the pie and discard the dirty thick crust.

It is made with homemade shortcrust pastry. Although of course you can use readymade shop bought pastry but homemade has a better texture and taste and it is easier than what you may think. So do be brave and give it a try.

Cornish Pasty

You are best to get a good bit of steak beef, perhaps like a sirloin steak.

Cornish pasty has four simple ingredients that just go so well together.

No need to cook the meat or vegetables before you put it in your pastry and of course there is no need for a sauce.

These four ingredients form together nicely and the flavours infuse perfectly.

Giving you a fabulous pastry dinner which everyone will love.

The cornish pasty is wonderful on its own. Or you can serve some chips with your cornish pasty or have a side salad to accompany it.

Once you have made put your Cornish pasty together and before you cook it in the oven, this is the perfect time to freeze them. Cornish pasty is ideal for home freezing.

Enjoy looking through the LifeStyle With Sharon Website for other great cooking ideas.

Why not try some other pastry dinners like:

Individual Mini Chicken Pies,

Spinach Quiche,

Vegetable Pie,

Chicken Potato & Leek Pie

OR Cheese & Onion Quiche.

 


Serves:
4 – 5 people

 


Great For:
lunch OR dinner

 


Cooking Time:
1 hour 15 mins

 

Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.

Ingredients – Pastry

  • 450g plain flour
  • 225g cold butter
  • 90 – 100ml water

Ingredients – Filling

  • 450g potato
  • 150g swede
  • 150g diced onions (or 1 large onion)
  • 300g steak/beef
  • Salt & pepper
  • Egg for glazing

Shortcrust Pastry – Method & Instructions

Into a food processor the flour.

Cut cold butter into cubes and add to the food processor.

Blast the butter and flour in the food processor for 2 minutes until the mixture is crumbly.

As the food processor is on add water slowly until the pastry starts to come together.

Remove mixture from the food processor and bind it together with your hands to for a large ball.

Wrap the pastry ball in cling film and place in the fridge for half an hour to an hour.

If you leave it longer and it gets very hard just leave it in room temperature for a while when you remove it from the fridge until it is easy enough to work with.

You can make the shortcrust pastry by hand if you don’t have a food processor or stand mixer.

If making by hand you need to rub the butter and flour together using you fingertips.

Make sure your hands are cool.

Once the flour and butter are rubbed together sufficiently they will represent a breadcrumb mixture.

Now you add some water.

Start to mix with a knife but once you add more water and it starts coming together mix with hands and then bind it to form a large ball.

Ingredients for making cornish pasty - lifestyle with sharon

Cornish Pasty Filling Preperation

Method & Instructions

This is your ingredients all ready to make your cornish pasty.

Now follow the simple instruction below.

Have fun and enjoy making them.

Don’t worry if you can’t do the crimping, just have a laugh trying.

It does get easier the more you practice.

Cornish Pasty Filling Preperation

Method & Instructions

The steak needs to be cut into very small pieces or you can ask your local butcher to mince the steak for you

Cut the swede into very small little squares

Peel and chop the potatoes into small diced squares

Dice the onion up finely

Into a large mixing bowl add your meat, swede, onion and potatoes and mix very well – using your hands is the best way to give it a thorough mix

Putting Cornish Pasty Together

Method & Instructions

Pre heat oven to Gas 4 / 180°C / 350°F

Divide pastry into 4 or 5 pieces

Each pastry piece should weigh roughly 230g depending on how big you want each pasty to be

Roll out each pastry piece until it is big enough to put a side plate over it

Cut around the plate with a sharp knife to get a pastry circle

If you want a different size use any round item in your kitchen e.g cake tin or mixing bowl

On one half of your pasty place 2 ice-cream scoops of the filling mixture

All around the edge of the pastry circle put either some milk or egg or water with a pastry brush or your finger. This is to seal the pastry

Fold over the pastry so that the mixture is completely covered

Push down the edges with your fingers to gently seal the pastry edges

In the top of the Cornish pasty stab 2 or 3 holes to let the steam out

You can make a final seal on the pastry edges by pushing down the edges with a fork. This will give it a good seal and give it a nice decorative finish.

Or you can give the Cornish pasty a traditional look by crimping the edges. The crimping of a Cornish pasty involves pulling a part of the edge towards the filling and then lifting and pulling the next piece of pasty edge towards the filled part or pasty centre. Keep this technique all the way around. Perhaps you may need to look at the video to see a visual of how this technique is done

Mix an egg in a bowl and then rub the egg with your fingers or a pastry brush on the outside of your Cornish pasty. This will give your Cornish pasty pastry a beautiful colour and shine

Bake your Cornish pasty in the oven for 40 – 45 minutes

Enjoy making and eating this delicious homemade Cornish pasty

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Madeira Cake Recipe – Easy to follow recipe

Madeira Cake Recipe – Easy to follow recipe

Madeira Cake Recipe:

Madeira Cake Recipe is one recipe you must try.

I love madeira cake. It is one of my favourite cakes and I am so happy to be sharing this recipe with you.

Madeira cake is surprisingly easy.

I particularly love it when it is still warm.

Sometimes I have it with butter on and other times I have the madeira cake with nothing on it.

The madeira cake is soft and fluffy inside and has a wonderful crispy texture on the outside.

Texture and flavour is amazing with this Madeira cake recipe and of course it is so simple to make.

You can bake a Madeira cake in any cake tin but the usual way to bake it would be in a loaf tin.

In my video, I show me making a few mini ones by placing them in a muffin baking tray. They were really tasty too.

For other great dessert ideas look at my blogs for desserts.

Enjoy browsing.


Serves:
4 – 5 people

 


Great For:
dessert or with a cuppa

 


Cooking Time:
1hour 10 mins

 

Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.

Ingredients

  • 180g butter – room temperature
  • 180g caster sugar (can use granulated)
  • 3 eggs
  • 250g self raising flour (U.S. all purpose flour (plain flour) and 3 tsp baking powder)
  • 40ml milk

Madeira Cake – Method & Instructions

 

Cut butter into squares

Cream the butter and sugar with an electric whisk (or a stand mixer) or by hand with a wooden spoon

Add one egg at a time into the creamed butter and sugar mix

Mix in each egg with a mixer or by hand

Sieve the four and fold it into the cake mixture

It will be very thick at this stage so add 40ml of milk (3 tbsp) it will then become easier to work with

Line a loaf tin with grease proof paper or just grease the tin (paper just makes it easier to lift cake out)

Pour mixture into the tin

Bake in the oven for 60 minutes on Gas 4 or 180°C

When ready to eat cut into slices with a bread knife

 

Enjoy your Madeira cake

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How to Make Sticky Toffee Pudding

How to Make Sticky Toffee Pudding

Sticky Toffee Pudding:

Sticky toffee pudding is a wonderful rich dessert that I am pleased to be sharing this with you.

Learn how to make this really yummy pudding.

Sticky toffee pudding is a classic dessert recipe.

There is no hiding the fact it is rich in foods that we shouldn’t eat too often.

But cooking sticky toffee pudding occasionally is just one of those treats you need to do now and then.

I so adore this recipe and was so glad to share how to make this sticky toffee pudding.

If you invite friends or family over for dinner they will be extremely impressed if you serve this beautiful dessert. You will be remembered fondly for it.

It is a real comfort food. This sticky toffee pudding recipe makes a really nice dessert that will make you feel so nice after.

Enjoy this recipe and I hope you enjoy checking out the other dessert recipe blogs.


Serves:
15 Individual Puddings

 


Great For:
Luxurious Heavenly Dessert

 


Cooking Time:
50 mins 

 

Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.

Ingredients for Pudding

  • 200g Dates
  • 8 fl oz boiling water
  • 1 heaped tsp baking powder
  • 80g butter
  • 50g Demerara sugar
  • 150g dark soft brown sugar
  • 2 tsp vanilla essence (or vanilla extract)
  • 2 eggs
  • 2 tbsp black treacle (or molasses)
  • 2 – 3 tbsp golden syrup
  • 200g self raising flour

Ingredients for Toffee Sauce

  • 70g butter
  • 50g soft brown sugar
  • 2 tsp vanilla essence (or vanilla extract)
  • 2 tbsp golden syrup
  • 100g Double Cream

Sticky Toffee Pudding –Method & Instructions

 

Pre-heat oven to Gas 4/180°C/350°F

Cut dates up into small pieces

Put dates into a pot

Add 8 fl oz boiling water to the dates

Bring to the boil and add 1 heaped tsp of baking powder (it can still be made without baking powder)

When you add baking powder it is normal that you will get a reaction and it will bubble up

Lower heat and simmer for 3 minutes

The mixture will look dark and will thicken, set it to one side to cool for use later

Warm bowl by placing over a hot pot of boiling water, remove bowl once heated

Put butter, both brown sugars and 2 tsp vanilla essence into a bowl (you can just use 200g of any brown sugar if you want)

Cream together butter and sugar with either a wooden spoon by hand or with an electric whisker or stand mixer

Whisk both eggs and add one egg at a time into your bowl

Beat well with a wooden spoon after adding each egg

Add black treacle to bowl (put a metal tablespoon into a jug of boiling water before hand, it helps treacle & syrup come off the spoon)

Add syrup into bowl (using hot spoon)

Mix with metal spoon

Add flour, third at a time, sieving it into the bowl

Fold the flour into mixture

Add the cooled date mixture into the bowl and mix with a wooden spoon (don’t worry if colour has changed, it may go a purple colour)

You can if you want to, liquidise date mixture before you add to the bowl if you don’t want any date pieces in your cakes

Pour mixture into a jug

Tip mixture from jug into muffin tins, filling ¾ way full allowing room for them to rise

Place in pre-heated oven for 18 – 20 minutes

Toffee Sauce –Method & Instructions

Melt butter in pot

Add soft brown sugar

Add vanilla essence

Add syrup

Add cream

Bring it all to the boil

Keep stirring and boil for 3 minutes

Take off heat and dish up sticky toffee pudding upside down in a bowl

Pour the toffee sauce over the sticky toffee pudding cake and serve

It is nice to serve with vanilla ice cream

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