Cornish Pasties

cornish pasty

 There are lots of recipes out there for Traditional Cornish Pasties but they are all basically the same - afterall, what could be different about them?  Most have shortcrust pastry, minced beef & onion whilst others have swede added and there are some that are cooked in puff pastry.  This is our scullery recipe, taught to me by a Cornish farmers' wife - you won't get much more authentic than that!

The recipe for shortcrust pastry can be found here.

Traditional Cornish Pasties
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  1. Double quantity shortcrust pastry (see above)
  2. 250 grams lean minced beef
  3. 500 grams potatoes
  4. 150 grams onions finely chopped
  5. 150 grams swede peeled
  6. Plain flour
  7. Small amount of butter or margarine
  8. White pepper
  9. Beaten egg
  1. Heat the oven to 180°C.
  2. First prepare the potatoes and swede by cutting them into regular chip shapes. Then take each chip and slice very finely. Put them into a bowl of cold water as you go. When they are all done drain well.
  3. Mix the onion into the potato and swede mix.
  4. Roll out the pastry and use a 10 inch plate to cut out as many circles as possible.
  5. Place a handful of the mixed vegetables onto one half of the pastry.
  6. Crumble a small amount of minced beef over the top of the veg. Sprinkle a teasp. of flour over the meat and veg then top with a small knob of butter or margarine. (This will thicken any liquid from the vegetables inside the pasty). Sprinkle with pepper.
  7. Dampen round the edge of the pastry with water then fold the pastry half over the filling and press to seal. Crimp the edge of the pastry. (There are videos explaining how to do this on utube).
  8. Make a small hole or two in the top with a sharp knife.
  9. Brush with egg wash or milk.
  10. Cook in the middle of the oven for approx. 45 minutes until the pasties are golden brown and the filling is cooked through.
  1. * Halfway the cooking time you can re-glaze the pasties if you want for a deeper golden colour.
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