Cornish Beef Pasties Food

CHEF JOHN'S CORNISH PASTY

Steps:

• Cut flour, lard, cold butter, and 1 1/2 teaspoons salt together in a bowl with a pastry blender until mixture has the consistency of coarse crumbs. Make a well in the center and pour in ice water. Mix with a fork until mixture begins to come together; use hands to form into a dough ball.
• Turn dough out onto a lightly-floured work surface and knead until dough is smooth and forms a firm ball, about 2 minutes. Wrap dough tightly in plastic wrap and refrigerate until chilled, at least 2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
• Stir steak, potatoes, onion, turnip, 1 1/2 teaspoons salt, black pepper, and cayenne pepper together in a bowl until evenly-combined.
• Beat egg and 1 teaspoon water together in a small bowl.
• Divide dough into 4 equal rounds and roll each round out to about 1/8-inch thickness and 8-inches in diameter. Brush each dough round with egg mixture.
• Place 1/4 of the steak mixture slightly off-center on each round of dough, and top steak mixture with 2 slices butter. Fold dough over steak filling to form a half moon shape and press edges together to seal. Trim excess dough from edges of pasties. Transfer pasties to the prepared baking sheet and crimp edges with the tines of a fork; poke fork 1 time into the top center of each pasty and brush tops with egg mixture.
• Bake in the preheated oven until browned and bubbly, about 1 hour. Cool on a wire rack for 5 to 10 minutes.

CORNISH MINERS' PASTIES

Steps:

• Prepare pastry according to Recipe #230316 , set aside; preheat oven to 350.
• Mix meat, vegetables and salt in large bowl; divide into 6-8 portions; set aside.
• Divide pastry into 6 (large) or 8 (medium) equal pieces; roll each into a large circle, about 1/4-inch thick.
• On one half of each circle, place equal amount of meat-veg mixture.
• Carefully lift and fold pastry over filling (half circle); moisten edges of pastry with water & pastry brush; use a fork to crimp the edges to prevent liquid (added later) from oozing out. If there is a thin edge of crust, fold it over on itself to make a nice crust.
• Transfer each pasty to a large baking sheet (I use two).
• With a paring knife, poke a hole straight into JUST the top crust, shaped like an X, each leg should be about a half-inch long, then fold the little corners back (like a flower).
• Melt butter and water in the microwave; pour equal amounts into each pasty (through the little flower-hole you've created in the previous step).
• More butter-water can be added about half-way through the baking, if you didn't use it all at this point.
• Brush tops of pasties with the milk.
• Pop it all into the oven; bake for one hour; tops should be GOLDEN BROWN (you won't be able to let them in there much longer anyway--as the aroma is BEYOND this world!).
• Serve with gravy made from the soup & a bit of milk; add your favorite herbs (thyme & tarragon are our favorites); just heat the soup & milk, sprinkle in the herbs & spoon over the pasty or into the little hole.
• ALSO -- you might want to let these "rest" for a few minutes before eating---the insides will be VERY hot!
• TIPS ON EATING THESE: Miners would've carried these in a lunch pail (wrapped in a dishtowel!) -- we serve 'em on plates and slather on the gravy AFTER cutting them open to release the steam & heat; the crust is especially delish with the gravy!

CORNISH PASTIES

Steps:

• In a large bowl, combine the beef, potatoes, onions and seasonings; set aside. For pastry, in a large bowl, combine the flour, salt and baking powder. Cut in shortening and butter. Gradually add water, tossing with a fork until dough forms a ball. , Turn onto a lightly floured surface. Divide dough into 12 pieces; roll each into 6-in. circles. Moisten edges with water. Place about 1/2 cup filling on half of each circle. Fold other half over the filling; press edges together with a fork to seal. , Cut several slits in each pastry. Place on a baking sheet. Combine egg and cream; brush over pastry tops. Bake at 400° for 15 minutes. Reduce heat to 350° and bake 40-45 minutes longer or until golden brown.

EASY CORNISH PASTIES

Steps:

• In a skillet, cook beef over medium heat until no longer pink; drain. Add flour, seasoned salt and parsley; stir until well coated. Dissolve bouillon in water; stir into meat mixture. Add potatoes, carrots and onion. Cover and cook over medium heat until vegetables are crisp-tender. Cool. , Meanwhile, prepare pie crusts according to package directions. On a floured surface, roll each pie crust into a 12-in. square. Cut each square into four 6-in. squares. Place about 1/3 cup meat mixture in center of each square. , Moisten edges of pastry with water and fold over meat mixture to form a triangle. Press the edges with a fork to seal. Make a 1-in. slit in the top of each triangle. Place on 2 ungreased baking sheets. Bake at 400° until golden brown, 20-25 minutes.

CORNISH FINNISH MICHIGAN PASTIES

Steps:

• Whisk together flour and salt in a large bowl. Cut shortening. Make a well in the center of the mixture, and quickly stir in ice cold water. Form dough into a ball. Set aside.
• Dissolve the bouillon cube in the hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, monosodium glutamate, and bouillon.
• Roll out pastry dough into 6 x 8 inch rectangles. Place about 1 1/2 cups of filling in the center of each rectangle. Bring 6 inch sides together, and seal. Cut a slit in the top of each pasty. Place on dull, not black, baking pans.
• Bake at 425 degrees F (220 degrees C) for 45 minutes.

CORNED BEEF PASTIES

Steps:

• For the pastry.
• In a large mixing bowl stir together thoroughly the flour and the salt.
• With a pastry cutter cut in the shortening till the mixture resembles coarse crumbs.
• Using the 7-8 T.
• ice water gradually all to dry ingredients, 1 T.
• at a time, tossing the ingredients with a fork till the mixture holds together.
• Form into a ball.
• If desired, cover and chill the dough 1 hour.
• Meanwhile, prepare the meat-vegetable filling.
• Peel and coarsely chop the potatoes.
• In a bowl combine the cubed corned beef, chopped potato, cubed turmip or carrot, onion,, salt and pepper.
• Set aside.
• Divide the dough into five equal portions.
• On a lightly floured surface roll out each portion of dough to a 9 inch circle.
• Place about 1 cup meat vegetable filling on one half of each circle of dough; fold the pastry over the filling to make a half circle.
• Using tines of a fork, seal the pastry edge.
• Cut slits in the pastry for escape of steam.
• Carefully transfer pasties to an ungreased baking sheet.
• Bake pasties at 400 degrees till golden brown about 45 minutes.
• If desired, in a small sauce pan combine 1/2 cup ketchup with 1/4 cup water, heat through.
• Serve with the pasties.

CORNISH PASTIES

Steps:

• In a large bowl, mix flour, salt and baking powder; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes., Preheat oven to 375°. In another large bowl, combine beef, onion, potatoes, turnips, salt and pepper. Divide dough into 4 equal portions. On a lightly floured surface, roll 1 portion into a 9-in. circle. Mound 1-1/2 cups filling on half of circle; dot with 1 tablespoon butter. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Place on a parchment-lined rimmed 15x10x1-in. baking pan. Repeat with remaining dough, filling and butter. Cut slits in tops of pasties. Bake 50-60 minutes or until golden brown. (If desired, pour milk into slits halfway through baking time.) Serve with ketchup., Freeze option: Freeze cooled pasties in a freezer container. To use, reheat pasties on a parchment-lined baking sheet in a preheated 375° oven until heated through.

CORNISH BEEF PASTIES

Steps:

• Sift flour into a mound on a clean working surface.
• Shape flour into a large ring, forming a high wall.
• Place butter, vegetable shortening, cheese, salt and pepper in center of ring.
• Add half of the water and work into the central mixture with two table knives using cutting motions.
• Work the flour in carefully from the center of the ring, adding more water as needed.
• Mix until all the flour is added and the dough holds together.
• Gather dough into a ball and place in large plastic baggie, or place in bowl and cover with a towel.
• Refrigerate dough for at least one hour before using.
• Roll out dough on lightly floured surface to 1/8 inch thickness.
• Cut six, 6-inch circles from the pastry, marking the center of each lightly.
• Cook potatoes in boiling, salted water until crisp-tender, then drain.
• Spread 1/6 of potatoes over half of each pastry circle, leaving 1/2 inch at the edge to seal.
• Combine meat, onion, salt and pepper.
• Mix well.
• Spread 1/6 of meat mixture evenly over potatoes.
• Moisten the edge of each pastry circle with cold water.
• Bring unfilled pastry half over the filled side and pinch edges together firmly to seal.
• Place on greased baking sheet, sealed side up.
• Brush top of pasties with the egg.
• Bake in preheated 400 degree oven for 10 minutes.
• Reduce oven temperature to 350 degrees and bake about 25 minutes longer, or until well browned.

BEEF & PICKLE PASTIES

Steps:

• To make the pastry, rub the butter, lard and 1 tsp salt into the flour with your fingertips, or mix in a food processor. Blend in 8 tbsp cold water to make a firm dough. Cut into 8, cover with cling film and chill for 20 mins.
• Heat oven to 220C/200C fan/gas 7. Mix together the beef, onions, potatoes, swede, 1 tbsp black pepper and 1 tsp salt. Roll out each piece of dough on a lightly floured surface to make a round about 20cm across. Use a plate or base of a cake tin to trim the shape.
• Pack an eighth of the beef mixture down the centre of each pastry round, leaving a margin at each end, then top with a good spoonful of pickle. Brush all round the edges of the pastry with some of the beaten egg, then carefully draw up the pastry on each side so that it meets at the top, and pinch together to seal.
• Lift the pasties onto 2 non-stick baking sheets, brush with egg and bake for 10 mins. Then reduce oven to 180C/ 160C fan/gas 4 and bake for a further 45-55 mins until golden.

CORNISH PASTIES

Steps:

• Combine ½ cup flour, shortening, 6 tbsp ice water and salt in large bowl and beat well with large whisk or wooden spoon.
• Using fingertips, blend in remaining flour until mixture resembles coarse meal.
• If too dry, add up to 2 tbsp more ice water, a few drops at a time.
• Gather dough into ball.
• Refrigerate at least 1 hour.
• Combine beef, potatoes, onion and herbs and season generously with salt and pepper.
• Stir in enough beef gravy to bind mixture.
• Roll dough out on lightly floured surface to thickness of 1/8 of an inch.
• Using 5-6 inch in diameter, round cutter, cut 10 circles.
• Preheat oven to 400°F.
• Lightly grease baking sheet.
• Mound meat mixture lightly in center of each circle; brush border with milk; fold dough in half over filling, pinching edges together to seal.
• Brush pastries with milk.
• Arrange on prepared sheet.
• Bake 10 minutes, reduce oven temperature to 340F and continue baking until pasties are light brown, about 45-50 minutes.
• Serve hot or at room temperature.

CORNISH PASTY

Steps:

• In a small saucepan, cover carrots with water. Bring water to a boil and cook until tender, about 10 minutes. Let cool and slice. Sift flour, salt, and baking powder together in a bowl. Add butter, and rub to the consistency of coarse crumbs. Mix in water. If dough is sticky, add more flour.
• Roll dough out until about 1/4 inch thick. Cut out six circles, each about 5 inches round. Do not stretch the dough.
• Mix meat and vegetables together, and salt and pepper to taste. Cover half of each pasty base with the filling. Moisten pastry edges, fold pastry over the filling. Press edges together with a fork. Transfer raw pasties to a baking sheet, brush tops with milk, and make a small slit in each top to allow steam out.
• Bake at 450 degrees F ( 230 degrees C) for 10 minutes. Turn oven down to 350 degrees F (175 degrees C), and bake for 35 minutes.

CORNISH PASTIE II

Steps:

• Divide pastry in three equal parts. Roll 1/3 to make 8x15 inch rectangle. Trim edges and cut to make two 7-inch squares. Place on baking sheet. Repeat with other two thirds of pastry.
• Arrange layer of potatoes on half of each pastry square, top with layer of onion and then with beef. Sprinkle with salt and pepper and dot with butter.
• Moisten pastry edges with cold water and fold over to make triangles; press edges together to make tight seal. A tight seal retains steam and makes juicy pastries.
• Bake at 375 degrees F (190 degrees C) for 1 hour or until meat is tender. Serve hot with chili sauce, ketchup, or pickle relish or serve cold for sandwiches.

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.