Master The Skill Of Creating Golden And Flavourful Cornish Pasties

Cornish pasties are made by filling a shortcrust pastry with beef, potatoes, onions, and turnips, then folding and crimping the edges. After brushing with egg, they are baked until golden and fully cooked inside. The pasties can be enjoyed warm or cold and are perfect for a hearty meal.

Cornish pasties are made by preparing a simple shortcrust pastry, which is filled with a mixture of diced beef, potatoes, onions, and turnips. The pastry is rolled out into circles, filled on one half, and then folded over to create a semi-circle. The edges are crimped for a traditional look, and the pasties are brushed with egg before baking. The pasties are baked until golden brown, with the filling fully cooked inside. These pasties can be enjoyed warm or cold, making them versatile and satisfying. The recipe is straightforward, and the key lies in ensuring the pastry is well-made and the crimping is done correctly.

Ingredients:

For the Pastry:

• 500g plain flour
• 250g cold unsalted butter, cubed
•  1 tsp salt
•  175ml cold water

For the Filling:

• 350g beef skirt or chuck steak, diced into small cubes
• 2 medium potatoes, peeled and diced
•  1 medium onion, finely chopped
•  1 small turnip or rutabaga, peeled and diced
•  Salt and pepper to taste
•  1 egg, beaten (for glazing)

Instructions:

1. Prepare the Pastry:

•  In a large mixing bowl, combine the flour and salt.
• Add the cold, cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until it resembles coarse breadcrumbs. Make sure the butter stays cold throughout the process.
•  Gradually add the cold water to the mixture, stirring with a knife or your hands until the dough starts to come together. Be careful not to overwork the dough.
• Form the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.

2. Prepare the Filling:

•  In a large bowl, combine the diced beef, potatoes, onion, and turnip. Season generously with salt and pepper. Mix the ingredients well so that the seasoning is evenly distributed.

3. Assemble the Pasties:

• Preheat your oven to 180°C (350°F).
• Take the chilled dough out of the refrigerator and divide it into 4 equal portions.
•  On a lightly floured surface, roll out each portion into a circle, about 20-22 cm (8-9 inches) in diameter. The pastry should be around 3-4 mm thick.
• Place a generous amount of filling on one half of each dough circle, leaving about 2 cm (¾ inch) of space at the edges.
•  Carefully fold the other half of the dough over the filling, creating a semi-circle. Press the edges together firmly to seal the pasty.
•  To create the traditional crimped edge, start at one corner of the pasty and fold over a small section of the dough.
• Continue folding and pressing along the edge until the entire pasty is sealed.
• Place the pasties on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to give them a golden, glossy finish.

4. Bake the Pasties:

• Bake the pasties in the preheated oven for 45-50 minutes, or until the pastry is golden brown and cooked through. The filling should be tender and fully cooked.

5. Serve:

•  Remove the pasties from the oven and let them cool slightly on a wire rack before serving. Cornish pasties are traditionally enjoyed warm but can also be eaten cold.

Tips:

• Ensure that the beef is diced into small, uniform pieces so that it cooks evenly within the pasty.
• The key to a good Cornish pasty is in the crimping. It not only helps to seal the pasty but also gives it its characteristic look.
• If you want to make the pasties in advance, they can be frozen unbaked. Just increase the baking time slightly when cooking from frozen.

Enjoy your homemade Cornish pasties with a side of salad or a warm cup of tea.