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,
Serves:
4 – 5 people
Great For:
lunch OR dinner
Cooking Time:
1 hour 15 mins
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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.
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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