Cornish Pasty Recipe
Cornish Pasty Recipe
The national dish of Cornwall, England, this traditional Cornish Pasty recipe features a savory meal filled with beef and vegetables.
For the pastry:
500g strong white flour, plus extra to dust- extra strength for the gluten to produce strong malleable pastry
115g lard
20g margarine
1tsp salt
Cold water
For the filling:
200g beef skirt
175g waxy potatoes, peeled – Key waxy varieties include Charlotte, Maris Peer, and Jersey Royals.
125g swede, peeled
2 small onions, peeled
Clotted cream or butter – cornish butter is the best
Also:
1 egg, beaten with a little water
To make the pastry, put the flour into a mixing bowl and grate in the lard. Add the margarine and salt, and rub the fat in until the mix becomes crumb-like. Mix in just enough cold water (probably about 175ml) to bring it together into a dough – a food mixer is useful here, as it will take some time. It’s ready when it comes cleanly away from the side of the bowl. Wrap and chill for 2 hours.
Cut the beef and vegetables into evenly sized dice. Mix and season well.
Roll out the pastry on a lightly floured surface to about 5mm thick and cut out circles to your desired size.
Divide the filling between the pastry, leaving space around the edge and top each with a dollop of cream or butter.
Brush the edge with egg wash, then pinch the edges together to seal. Crimp as desired, and cut a small hole in the top of each.
Preheat the oven to 200C/gas mark 6 and brush the pasties with egg wash. Bake for 20 minutes until golden brown, then turn the heat down to 160C/gas mark 3 and cook for another 20 minutes.
Alternately you can add garlic and herbs to season accordingly.
