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Cornish Pasty

Cornish Pasty

Recipe Submitted By: bakingmad

True Cornish pasties are made with chuck steak, potato and swede. Swede is an orange root vegetable, not to be confused with the white turnip) We have made proper pasty pastry which uses strong flour to make them crisp and robust, but you can of course use ready made shortcrust for speed. Traditionally the pasties are folded onto their side and the pastry crimped and rolled to make a thick ‘handle’ for Cornish Tin miners to hold when eating their lunch.

Preparation Time	40 minutes
Baking Time	1 hour
Portions	makes 8 pasties
Skill Level	Easy
Average Rating

Cornish Pasty Ingredients

650 grams	skirt of beef, very thinly sliced
1	Onion finely diced
600 grams	Potatoes peeled
1	small swede, peeled
0.50 tsp	Salt
2.50 tsp	freshly ground back pepper

Additional Ingredients

For the pastry:

125 grams	Margarine very chilled
125 grams	lard very chilled
500 grams	Strong White Bread Flour (Allinson)
	a little beaten egg or milk to glaze

This recipe uses

How to make Cornish Pasty

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Place the flour in a bowl and rub in the lard and margarine until it resembles breadcrumbs Stir well then pour in 150ml of ice cold water, mixing with a knife until well mixed. If necessary add 1-2 tbsp extra water. Knead the mixture well, wrap in cling film and leave to rest for 30 minutes before using. (it is even better chilled overnight)
Very, very finely chop the beef skirt, onions, potato and swede so that it is all finely diced into pieces about 1 cm (1/2in) , then mix it together in a large bowl with the salt and black pepper.
Divide the pastry into 8 balls. Roll out each one to a 12 cm circle. Place a little mixture in the centre of each . Brush one half of the edge of pastry with water then fold over the filling onto the other side and press down well to seal in the filling. Crimp the edge and repeat with the remaining pasties. Place on a baking tray.
Preheat the oven to 180°C/fan160°C/gas 4 . Brush the pasties with a little beaten egg or milk to glaze then bake for 50 minutes to 1 hour until the meat and vegetables are well cooked. Eat hot, or serve cold.
These can be frozen for up to 3 months. Defrost overnight before re heating in a hot oven

Reviews

Read all reviews (4) | Average rating: 2 stars

"Sorry but this is NOT a Cornish pasty. Cornish Pasties are made from Beef skirt, potato, onion and sweed. The filling is layered and seasoned with plenty of salt and white pepper."

19-07-2010 | Author: Frank1 | 1 stars

"Too right Frank. This is far from being a Cornish Pasty. You\'ve got the ingredients right and it must be skirt beef. No way anything else goes into a Pasty except beef, turnip/swede, onion and potato. NOTHING ELSE!"

09-03-2011 | Author: cornishcarolin | 5 stars

"I agree with the other person, Cornish pasties do not have carrot in either. We use Skirt beef not lamb, Potatoes, Turnip (or if english Swede) and onion. Jennifer from Cornwall"

09-03-2011 | Author: Jennya | 2 stars

"this is a pastie you make up country it`s NOT Cornish and baking mad should know better"

Bakingmad: "Dear Cornish Pasty fans. A huge apology, you are quite right this is not a proper pasty so we will amend the title and put on a proper recipe which I hope you will approve of! Thanks for bringing this to our attention. "

09-03-2011 | Author: mickcoleman | 1 stars