Air Fryer Cornish Pasties Food

AIR FRYER CORNISH PASTIES

Steps:

• Load leftover beef stew into a bowl, making sure it is drained of liquid and then season with salt, pepper, and mixed herbs.
• Roll out your pastry and then place the bottom of the pasty maker over it and cut out your circles. You might have to roll a second time to get three pasty circles. Then place the pasty circles on a clean floured worktop as you make them.
• Then once you are done making the pasty circles place one at a time into your pasty cutter. Load the stew filling into one half of the pasty, making sure you don't overfill it.
• Push down, making sure it leaves the beautiful pasty pattern. Rinse and repeat until you have made all your pasties.
• Then place foil in the air fryer basket and cover the tops of the pasties with egg wash.
• Air fry for 8 minutes at 200c/400f before serving.

AIR FRYER CORNISH HEN

Steps:

• Preheat an air fryer to 390 degrees F (200 degrees C).
• Pat Cornish hen dry with paper towels and season with salt and pepper on all sides.
• Place hen in the basket of the air fryer and cook for 15 minutes. Spray the top of the hen with nonstick cooking spray and cook for 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Transfer the hen to a cutting board and let rest for 10 minutes. Carve and serve.

AUTHENTIC CORNISH PASTIES

Steps:

• Preheat oven to 425* F.
• Combine potato, onion, meat, and seasonings; mix together well.
• Cut butter and shortening into flour in a bowl until mixture resembles fine crumbs. Add about 2 tablespoons cold water and mix with a fork to form a firm dough (add more water if necessary, until mixture just holds together).
• Turn dough out onto a floured surface and knead lightly a few times. Cut into quarters, and roll each quarter out into a 6-7 inch circle. Trim by using a small plate placed over pastry and cutting around edge with a small, sharp knife.
• Divide filling between each circle of pastry. Wet edges with water and fold pastry into a semi-circle, pressing edges together. Flute edges with fingers to form a tight seal.
• Place pasties onto a baking sheet and brush with egg or milk. Bake at 425* F for 40-45 minutes, or until golden and heated through. May be served hot or cold.