AUTHENTIC CORNISH PASTIES
A flaky pastry crust filled with savory meat and vegetables, the Cornish Pasty is English comfort food at its best!
Provided by Kimberly Killebrew
Categories Main Course
Time 4h15m
Number Of Ingredients 14
Steps:
- To Make the Shortcrust Pastry: Place the flour and salt in a food processor and pulse a few times until combined. Add the cold butter and lard and pulse a few more times until the mixture resembles coarse crumbs. Add the water a little at a time, pulsing between additions, until the mixture begins to come together. DO NOT over-mix the dough or the pastry crust will be tough and won't be flaky. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 3 hours before using (this is crucial). (Can be refrigerated for a few days or frozen for up to 3 months.)
- To Make the Cornish Pasties: Preheat the oven to 350 degrees F.Cut it into 6 equal pieces (rolling the dough into a log and then cutting makes this easier). Wrap and keep the other 5 pieces chilled in the fridge while you're working on one at a time. Roll the dough out on a lightly floured work surface to a 8 inch circle that's about 1/8 inch thick. You can use an 8-inch plate as your guide and cut the dough around it to form your circle.
- Layer the filling (see note at end): Put layer of potatoes down the center of the pastry circle, leaving about 3/4 inch space on the top and bottom edges of the pastry dough. Lightly sprinkle with salt and pepper. Next add a layer of rutabagas, onions and finally the beef, adding a light sprinkling of salt and pepper between each layer. Lay a couple pats of butter on top of the beef and sprinkle a little flour over the filling.
- Wet the tips of your fingers and lightly moisten the edges of the pastry dough. For this next part work gently so that the filling doesn't puncture through the dough. If this happens, patch up the hole with some of the scrap pieces of pastry dough. Bring the sides up and seal the pasty down the middle. Turn the pasty onto its side and crimp the edges in traditional Cornish fashion (see blog post pictures as a visual).
- Assemble the remaining pasties and lay them on a lined baking sheet. Use a sharp knife to cut a slit in the center of each pasty. Lightly brush each pasty with the beaten egg mixture.
- Bake the Cornish pasties on the middle rack for 40-50 minutes until golden in color. Remove from the oven and let them sit for about 10 minutes (they will be very hot inside) before eating. They can be reheated in the oven (recommended for a crispier crust) or microwave. NOTE: Depending on how full you stuff the pasties you may have leftover filling. No worries, just fry it up together or add it to soup and enjoy it as a separate meal.
Nutrition Facts : ServingSize 1 large pasty, Calories 697 kcal, Carbohydrate 63 g, Protein 28 g, Fat 48 g, SaturatedFat 23 g, Cholesterol 148 mg, Sodium 445 mg, Fiber 5 g, Sugar 3 g
CORNISH PASTIES
My Great-Aunt Gladys was from a small mining town in England where pasties were popular. I loved to watch her craft each Cornish pasty, as she made them in different sizes depending on who was eating. Serve with a green salad to make a wonderful meal. -Verna Hainer, Pueblo, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 556 calories, Fat 32g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 864mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.
CORNISH PASTY
Reawaken childhood memories of summer holidays with Sara Buenfeld's eat-by-the-sea favourite, the Cornish pasty
Provided by Sara Buenfeld
Time 1h20m
Yield Makes 4
Number Of Ingredients 9
Steps:
- Rub the butter and lard into the flour with a pinch of salt using your fingertips or a food processor, then blend in 6 tbsp cold water to make a firm dough. Cut equally into 4, then chill for 20 mins.
- Heat oven to 220C/fan 200C/gas 7. Mix together the filling ingredients with 1 tsp salt. Roll out each piece of dough on a lightly floured surface until large enough to make a round about 23cm across - use a plate to trim it to shape. Firmly pack a quarter of the filling along the centre of each round, leaving a margin at each end. Brush the pastry all the way round the edge with beaten egg, carefully draw up both sides so that they meet at the top, then pinch them together to seal. Lift onto a non-stick baking tray and brush with the remaining egg to glaze.
- Bake for 10 mins, then lower oven to 180C/fan 160C/gas 4 and cook for 45 mins more until golden. Great served warm.
Nutrition Facts : Calories 1174 calories, Fat 68 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 114 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 34 grams protein, Sodium 1.96 milligram of sodium
CORNISH PASTY
Traditional meat and vegetable pastry.
Provided by Barrie Malson
Categories World Cuisine Recipes European UK and Ireland English
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 557.6 calories, Carbohydrate 51 g, Cholesterol 100.6 mg, Fat 27.3 g, Fiber 3.6 g, Protein 26.1 g, SaturatedFat 14.3 g, Sodium 359.5 mg, Sugar 2.5 g
CLASSIC CORNISH PASTY
An all-in-one meal that's portable, filling and delicious.
Provided by Paul Hollywood
Categories Light meals & snacks
Yield Makes 4 large pasties
Number Of Ingredients 12
Steps:
- Tip the flour into the bowl and add the shortening, a pinch of salt, the margarine or butter and all of the water.
- Use a spoon to gently combine the ingredients. Then use your hands to crush everything together, bringing the ingredients together as a fairly dry dough.
- Turn out the dough onto a clean work surface (there's no need to put flour or oil onto the surface because it's a tight rather than sticky dough).
- Knead the dough to combine the ingredients properly. Use the heel of your hand to stretch the dough. Roll it back up into a ball, then turn it, stretch and roll it up again. Repeat this process for about 5-6 minutes. The dough will start to become smooth as the shortening breaks down. If the dough feels grainy, keep working it until it's smooth and glossy. Don't be afraid to be rough - you'll need to use lots of pressure and work the dough vigorously to get the best results.
- When the dough is smooth, wrap it in cling film and put it in the fridge to rest for 30-60 minutes.
- While the dough is resting, peel and cut the potato, swede and onion into cubes about 1cm/½in square. Cut the beef into similar sized chunks. Put all four ingredients into a bowl and mix. Season well with salt and some freshly ground black pepper, then put the filling to one side until the dough is ready.
- Lightly grease a baking tray with margarine (or butter) and line with baking or silicone paper (not greaseproof).
- Preheat the oven to 170C (150C fan assisted)/325F/Gas 3.
- Once the dough has had time to relax, take it out of the fridge. The margarine or butter will have chilled, giving you a tight dough. Divide the dough into four equal-sized pieces. Shape each piece into a ball and use a rolling pin to roll each ball into a disc roughly 25cm/10in wide (roughly the same size as a dinner plate).
- Spoon a quarter of the filling onto each disc. Spread the filling on one half of the disc, leaving the other half clear. Put a knob of butter or margarine on top of the filling.
- Carefully fold the pastry over, join the edges and push with your fingers to seal. Crimp the edge to make sure the filling is held inside - either by using a fork, or by making small twists along the sealed edge. Traditionally Cornish pasties have around 20 crimps. When you've crimped along the edge, fold the end corners underneath.
- Put the pasties onto the baking tray and brush the top of each pasty with the egg and salt mixture. Bake on the middle shelf of the oven for about 45 minutes or until the pasties are golden-brown. If your pasties aren't browning, increase the oven temperature by 10C/25F for the last 10 minutes of cooking time.
CORNISH PASTIES
This is a good old fashion pasty that brings back fond memories of family holidays spent in Cornwall when I was growing up. In the 18th century it was a staple diet for working men, like Miners & Farm Workers, across Cornwall because of its size & shape, which was easy to carry around, the pasty protecting the the wholesome food...
Provided by Denise Gregory
Categories Other Main Dishes
Time 1h15m
Number Of Ingredients 13
Steps:
- 1. Pre-heat the oven to fairly warm - Gas Mark 6 : 400F/204C. Have ready a baking sheet & a plate or saucepan lid about 6 inches in diameter.
- 2. Wipe the chuck. Steak with a clean, damp cloth, preferably muslin & cut into small pieces. Peel the potatoes & cut into small, diced pieces. Mix the chuck steak, potatoes, onion & carrot together in a mixing bowl with the water or stock & season well. Put to one side.
- 3. Make the Short Pastry: Sieve the flour & salt into a mixing bowl. Rub in the margarine until it looks like fine bread crumbs. Mix in the water to form a firm dough.
- 4. Roll out thinly & cut into round by placing the plate or saucepan lid on top the pastry & cut round with a pointed knife. Form the scraps into a ball & repeat. Place the filling in the centre of each round.
- 5. Brush the pastry edges with water. Bring the edges up & over the filling & press gently together all round to seal. Flute the edges or fold & twist neatly with the finger tips.
- 6. Place on the baking sheet & brush with beaten egg or milk. Bake in the pre-heated oven for 30 minutes; then turn the oven down to Gas Mark 3: 335F/168C & bake for a further 40-45 minutes.
CORNISH PASTIES
Lunchtime special.
Provided by goodfood.com.au
Categories Finger-food
Time 45m
Yield MAKES 6 pasties
Number Of Ingredients 14
Steps:
- 1. Preheat oven to moderately hot 210°C (190°C gas). Brush a baking tray with melted butter or oil. Place flour and mustard in food processor bowl, add butter. Using pulse action, process until mixture is fine and crumbly. Add almost all the water. Process 20 seconds or until mixture comes together, adding more water if necessary. Wrap in plastic wrap and refrigerate. 2. To prepare Filling: Combine steak, potatoes, onion and parsley. Add stock and season with pepper, salt, mustard and horseradish. Mix well. 3. Roll pastry out to 3 mm thickness. Cut out six circles, 16 cm in diameter, using a saucer as a guide. Divide the combined filling between the six circles, placing it into the centre of each circle. 4. Glaze the edge of the circle with egg and bring two sides together to form a half circle. With fingers, pinch to form a frill. Brush with egg and place on a baking tray in preheated oven for 10 minutes. Reduce heat to moderate 180°C and cook for further 20 minutes. Serve hot.
CORNISH PASTIES
We could buy these at a local bakery where I was growing up. I loved them and would often detour by the bakery after school to get one.
Provided by evelynathens
Categories Savory Pies
Time 1h20m
Yield 10 pasties
Number Of Ingredients 11
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.
Nutrition Facts : Calories 425.4, Fat 23.4, SaturatedFat 7, Cholesterol 14.9, Sodium 282.5, Carbohydrate 42.9, Fiber 1.9, Sugar 0.8, Protein 10.4
CORNISH PASTIES
This is a recipe that comes from 'The Cookery Year'. I haven't made it yet, but it looks a very authentic recipe. The pasty was the midday meal for the Cornish tin miners.
Provided by wizkid
Categories Savory Pies
Time 1h10m
Yield 4 pasties, 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim off any excess of fat from the beef.
- Cut or scrape the meat into paper-thin slices.
- Mix the meat well with the vegetables.
- Roll out the pastry to about 1/4" thick on a lightly floured board.
- Using a large saucer as a guide, cut out four circles.
- Pile the filling in the centre of each pastry circle.
- Season with the salt and pepper and top with a knob of butter.
- Dampen the pastry edges with cold water and carefully draw up two edges to meet on top of the filling.
- Pinch and twist the pastry firmly together to form a neat fluted and curved pattern.
- Cut a small air vent in the side of each pasty.
- Brush the pasties with the lightly beaten egg.
- Place them on a greased baking tray.
- Bake in the centre of a preheated oven at 425°F (Mark 7) for 10 minutes.
- Reduce the heat to 350°F (mark 4) for 30 minutes.
Nutrition Facts : Calories 515.1, Fat 30, SaturatedFat 9.9, Cholesterol 89.2, Sodium 332.6, Carbohydrate 46.5, Fiber 4.9, Sugar 2.8, Protein 15.2
AUTHENTIC CORNISH PASTIES
This is a delicious, simple pasty (pronounced "pass-tea" ) recipe. No gravy is needed, as it makes its own. The crust is sturdy but good. These have no turnips or swedes; you can add them if you like. My husband hates them, so I leave them out. Prep time is estimated, as I've never paid attention to how long it takes. Note: if measuring the flour by volume rather than weight, be sure to stir it first, or you will end up with too much flour, and thus a tough, dry crust.
Provided by Halcyon Eve
Categories Savory Pies
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 503.2, Fat 27.5, SaturatedFat 11.9, Cholesterol 77, Sodium 124.4, Carbohydrate 55.2, Fiber 3.2, Sugar 1.8, Protein 8.9
CORNISH PASTIES
Make these and you will feel just like your on the beach.
Provided by bakingchef15
Time 55m
Yield Makes Pasties
Number Of Ingredients 0
Steps:
- Heat oven to 220c,425f Gas mark 7.
- Divide the pastry into 4, roll out each piece about 0.5cm thick keeping a round shape. Trim if necessary.
- Mix meat with potato and onion, season well.
- Divide the filling between the rounds of pastry, dampen the edges and draw up the sides so that they meet in the middle.
- Firmly press edges together, flute with the fingers and brush with beaten egg or milk.
- Bake for 10 min then reduce heat to 180c, 350f Gas mark 4, and cook for a further 40 min.
CORNISH PASTIES
Make and share this Cornish Pasties recipe from Food.com.
Provided by Chrissyo
Categories Meat
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan, cover diced carrots with water.
- Bring water to a boil and cook for approximately 10 minutes until tender.
- Sift flour, salt, and baking powder together in a bowl, and rub in butter until the flour is the consistency of coarse crumbs.
- Mix in water.
- Roll dough out on a floured board until about 1/4 inch thick.
- Cut out six circles, each about 5 inches round.
- 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 tray, brush tops with milk, and make a small slit in each top to allow steam out.
- Bake at 230 degrees C for 10 minutes, then oven down to 175 degrees C and continue to bake for 35 minutes.
Nutrition Facts : Calories 566.2, Fat 27.6, SaturatedFat 14.5, Cholesterol 99, Sodium 336.6, Carbohydrate 52.1, Fiber 3.5, Sugar 2.2, Protein 26.5
CORNISH PASTIES
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 6 Cornish meat pasties, serving 6 as a light lunch
Number Of Ingredients 14
Steps:
- For the pastry: Sift the flour, confectioners' sugar, and salt into a mixing bowl and add the butter and lard. Using your fingers, 2 knives, or a pastry blender, cut the butter and lard into the dry ingredients until mixture resembles fine crumbs. In a small bowl, whisk the egg yolk and water together and add to the flour mixture. Mix quickly, but thoroughly, until mixture just comes together to form a dough. Knead briefly until pastry is smooth with no cracks; the trick to making this delicate pastry easy to work with is kneading it just enough so that it can be rolled out and manipulated without breaking but yet retains its lovely crumbly texture. Press into a flattened disk shape and wrap in plastic. Refrigerate for at least 30 minutes and up to overnight before proceeding.
- Remove the pastry from the refrigerator and unwrap. Allow to soften slightly, then place on a lightly floured work surface and roll the pastry to a thickness of 1/4-inch. Using a small plate or saucer as a guide, cut out 6 (6-inch) rounds. (Scraps may be combined and reformed if you cannot get 6 rounds out of the first batch.) Stack the pastry rounds onto pieces of plastic wrap or parchment paper (with pieces between each round to keep them from sticking together) and refrigerate while you prepare the filling.
- For the filling: Preheat the oven to 400 degrees F.
- Remove the pastry circles from the refrigerator. In a mixing bowl, combine the meat, onion, carrot, potato, salt and pepper and mix until thoroughly combined. Place the pastry circles on a clean work surface and place about 1/2 cup of the filling in the center of 1 side of the pastry. Using the beaten egg, brush the edges of the pastry and then bring the unfilled side over the filled side so that edges meet. Press edges together to seal and then crimp using your fingers or a fork. Repeat with the remaining turnovers and then transfer to a baking sheet. Brush the tops of the turnovers with the remaining egg and then cut several slits into the top of each pastry. Bake for 20 minutes, or until pastry is golden brown around the edges. Reduce the heat to 350 degrees F and continue to bake until the pasties are golden brown. Remove from the oven and allow to cool for 10 to 15 minutes before serving.
CORNISH PASTIES III
The Cornish Pasties made with the lard are the best. It makes the crust and the rest of the meat pie taste great. Here is the recipe that I grew up with and is the best pastie you will ever eat. You will need 12 9-inch pie pans for this recipe (if you don't have that many, you can buy aluminum pans or make the pasties in batches).
Provided by Mary Mrotek
Categories English Recipes
Yield 12
Number Of Ingredients 14
Steps:
- To Make Crust: Place flour and salt in a large bowl. Mix well, then cut in lard until mixture is crumbly. Stir in water, mixing just until dough forms a ball. Allow dough to rest in refrigerator while you make filling.
- To Make Filling: Heat a large skillet over medium-high heat. Add vegetable oil, then onions. If using carrots and rutabagas, add them now. Saute vegetables until soft, about 10 minutes.
- Add ground beef, ground pork, and green onions to skillet. Saute until meat is no longer pink. Add salt and pepper to taste. Preheat the oven to 400 degrees F (200 degrees C).
- Divide dough into 12 portions and roll out each one to fit a 9-inch pie plate.
- Place a pastry circle in a pie pan. Fill one half of pan with meat filling. Dot with some of the butter or margarine. Pat edge of crust with water, then fold over other half of crust. Trim edge, then crimp to seal. Make steam vents in top of crust. Brush with milk. Repeat process until all of dough and all of filling are gone.
- Bake in preheated oven for 45 minutes or until crust is golden brown.
Nutrition Facts : Calories 800 calories, Carbohydrate 41.4 g, Cholesterol 108.6 mg, Fat 61.8 g, Fiber 3.9 g, Protein 18.9 g, SaturatedFat 24.9 g, Sodium 330.2 mg, Sugar 5.7 g
CORNISH PASTIES III
The Cornish Pasties made with the lard are the best. It makes the crust and the rest of the meat pie taste great. Here is the recipe that I grew up with and is the best pastie you will ever eat. You will need 12 9-inch pie pans for this recipe (if you don't have that many, you can buy aluminum pans or make the pasties in batches).
Provided by Mary Mrotek
Categories English Recipes
Yield 12
Number Of Ingredients 14
Steps:
- To Make Crust: Place flour and salt in a large bowl. Mix well, then cut in lard until mixture is crumbly. Stir in water, mixing just until dough forms a ball. Allow dough to rest in refrigerator while you make filling.
- To Make Filling: Heat a large skillet over medium-high heat. Add vegetable oil, then onions. If using carrots and rutabagas, add them now. Saute vegetables until soft, about 10 minutes.
- Add ground beef, ground pork, and green onions to skillet. Saute until meat is no longer pink. Add salt and pepper to taste. Preheat the oven to 400 degrees F (200 degrees C).
- Divide dough into 12 portions and roll out each one to fit a 9-inch pie plate.
- Place a pastry circle in a pie pan. Fill one half of pan with meat filling. Dot with some of the butter or margarine. Pat edge of crust with water, then fold over other half of crust. Trim edge, then crimp to seal. Make steam vents in top of crust. Brush with milk. Repeat process until all of dough and all of filling are gone.
- Bake in preheated oven for 45 minutes or until crust is golden brown.
Nutrition Facts : Calories 800 calories, Carbohydrate 41.4 g, Cholesterol 108.6 mg, Fat 61.8 g, Fiber 3.9 g, Protein 18.9 g, SaturatedFat 24.9 g, Sodium 330.2 mg, Sugar 5.7 g
CORNISH PASTIES III
The Cornish Pasties made with the lard are the best. It makes the crust and the rest of the meat pie taste great. Here is the recipe that I grew up with and is the best pastie you will ever eat. You will need 12 9-inch pie pans for this recipe (if you don't have that many, you can buy aluminum pans or make the pasties in batches).
Provided by Mary Mrotek
Categories English Recipes
Yield 12
Number Of Ingredients 14
Steps:
- To Make Crust: Place flour and salt in a large bowl. Mix well, then cut in lard until mixture is crumbly. Stir in water, mixing just until dough forms a ball. Allow dough to rest in refrigerator while you make filling.
- To Make Filling: Heat a large skillet over medium-high heat. Add vegetable oil, then onions. If using carrots and rutabagas, add them now. Saute vegetables until soft, about 10 minutes.
- Add ground beef, ground pork, and green onions to skillet. Saute until meat is no longer pink. Add salt and pepper to taste. Preheat the oven to 400 degrees F (200 degrees C).
- Divide dough into 12 portions and roll out each one to fit a 9-inch pie plate.
- Place a pastry circle in a pie pan. Fill one half of pan with meat filling. Dot with some of the butter or margarine. Pat edge of crust with water, then fold over other half of crust. Trim edge, then crimp to seal. Make steam vents in top of crust. Brush with milk. Repeat process until all of dough and all of filling are gone.
- Bake in preheated oven for 45 minutes or until crust is golden brown.
Nutrition Facts : Calories 800 calories, Carbohydrate 41.4 g, Cholesterol 108.6 mg, Fat 61.8 g, Fiber 3.9 g, Protein 18.9 g, SaturatedFat 24.9 g, Sodium 330.2 mg, Sugar 5.7 g
CORNISH PASTIES III
The Cornish Pasties made with the lard are the best. It makes the crust and the rest of the meat pie taste great. Here is the recipe that I grew up with and is the best pastie you will ever eat. You will need 12 9-inch pie pans for this recipe (if you don't have that many, you can buy aluminum pans or make the pasties in batches).
Provided by Mary Mrotek
Categories English Recipes
Yield 12
Number Of Ingredients 14
Steps:
- To Make Crust: Place flour and salt in a large bowl. Mix well, then cut in lard until mixture is crumbly. Stir in water, mixing just until dough forms a ball. Allow dough to rest in refrigerator while you make filling.
- To Make Filling: Heat a large skillet over medium-high heat. Add vegetable oil, then onions. If using carrots and rutabagas, add them now. Saute vegetables until soft, about 10 minutes.
- Add ground beef, ground pork, and green onions to skillet. Saute until meat is no longer pink. Add salt and pepper to taste. Preheat the oven to 400 degrees F (200 degrees C).
- Divide dough into 12 portions and roll out each one to fit a 9-inch pie plate.
- Place a pastry circle in a pie pan. Fill one half of pan with meat filling. Dot with some of the butter or margarine. Pat edge of crust with water, then fold over other half of crust. Trim edge, then crimp to seal. Make steam vents in top of crust. Brush with milk. Repeat process until all of dough and all of filling are gone.
- Bake in preheated oven for 45 minutes or until crust is golden brown.
Nutrition Facts : Calories 800 calories, Carbohydrate 41.4 g, Cholesterol 108.6 mg, Fat 61.8 g, Fiber 3.9 g, Protein 18.9 g, SaturatedFat 24.9 g, Sodium 330.2 mg, Sugar 5.7 g
More about "cornish pasties iii food"
THE BEST CORNISH PASTIES RECIPE EVER! YOU HAVE TO …
From recipepocket.com
4.6/5 (5)Total Time 2 hrsCategory Mains, SnacksCalories 664 per serving
- Sift the flour into a bowl with a pinch of salt. Cut the butter into small pieces and spread over the flour. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs.
- Preheat the oven to 200°C (400°F) Line two baking trays with baking paper.Divide the dough into 8 even portions and shape each into a ball.
CORNISH PASTIES | COMFORT FOOD INFUSION
From comfortfoodinfusion.com
Servings 6
- In a large bowl, using a pastry blender, cut together the flour, shortening, butter, sugar and salt, until mostly pea-sized pieces of the shortening and butter remain. In a medium sized bowl, beat together vinegar, egg and water. Pour wet mixture into flour mixture. Mix until just blended, do not overwork. Using your hands, mold dough into a ball, cover with plastic wrap and chill in refrigerator while preparing filling (or at least 20 minutes). NOTE - this recipes makes more pastry than needed for 6-8 pasties. I freeze my leftovers.
- Combine steak, potatoes, onion, parsley, seasoned salt and pepper in a large bowl and mix together. Moderately flour your workspace and rolling pin. Grab a handful of chilled dough and roll out to about 1/4 inch thickness, and roughly 8" in diameter. Pile filling mixture (roughly 3/4-1 cup) in the lower half of the dough circle. Add a few small pats of butter on top of the filling. Grabbing the top edge of the dough circle, carefully fold over, and towards yourself, and press against bottom edge to seal. Trim the excess dough and add it back to the ball of unused dough. You can chose to roll the edge into a thick rope-like closure, or simply crimp with your fingers or a fork to seal. Cut a small design or someone's initials into the top. Repeat for each pastie.
- Set oven to 350° F. Lightly spray or line a baking sheet with parchment or tinfoil. Brush each pastie with the egg wash and bake, uncovered at 350° F for 1 hour.
- It has become tradition to serve, hot out of the oven with liberal amounts of Heinz Ketchup. Enjoy!
THE PERFECT TRADITIONAL CORNISH PASTY RECIPE
From thespruceeats.com
Ratings 450Category Lunch, Snack, Dinner, PiesAuthor Elaine LemmCalories 329 per serving
MINI CORNISH PASTIES - EXPATWOMANFOOD.COM
From expatwoman.com
Cuisine Cuisine, British, Vegetables, Beef, BakeEstimated Reading Time 2 minsServings 13
PASTY - WIKIPEDIA
From en.wikipedia.org
Main ingredients A pastry case traditionally filled … Region or state England ( Cornwall, Devon), Upper …Place of origin United KingdomServing temperature Hot or cold
HISTORY OF THE CORNISH PASTY
From historic-uk.com
HOW TO MAKE TRADITIONAL CORNISH PASTIES - WHERE IS MY SPOON
From whereismyspoon.co
Reviews 7Calories 541 per servingCategory Meat Recipes
- Place the flour and salt to a food processor. Pulse to mix. Add the cold cubed butter and lard. Process until the mixture resembles breadcrumbs.
- Slowly, add the water through the funnel until the dough comes together in a ball but it is not sticky. Add only enough water to let the dough come together and stop before it gets too wet and sticky.
- Form a disc of dough very quickly and without kneading the dough, wrap in cling film and refrigerate for at least 1 hour.
- While the dough rests in the fridge, chop the onion very finely and dice the potatoes and the swede. The potato and swede cubes should have a size of about 5 mm/ 0.2 inches. Cut the rump steak into very small cubes as well. Mix everything in a bowl and season generously with salt and pepper.
CORNISH PASTIES - KING ARTHUR BAKING
From kingarthurbaking.com
4.2/5 (45)Total Time 1 hr 10 minsServings 6Calories 520 per serving
- Cut the fat into the flour until the mixture resembles coarse crumbs., In a small bowl, beat the egg with the water and vinegar.
- Drizzle this over the flour mixture while tossing everything together with a fork., Gather the dough together (a dough scraper is ideal for this), folding it over on itself until it becomes cohesive.
HOW TO MAKE PERFECT CORNISH PASTIES - GOOD FOOD
From goodfood.com.au
Estimated Reading Time 3 mins
MINER'S DELIGHT: THE HISTORY OF THE CORNISH PASTY - OUR PLACE
From ourplace.co
Estimated Reading Time 7 mins
CORNISH PASTIES | BRITISH FOOD: A HISTORY
From britishfoodhistory.com
Estimated Reading Time 5 mins
CORNISH PASTIES III RECIPE
From crecipe.com
THE PERFECT TRADITIONAL CORNISH PASTY RECIPE - FOOD NEWS
From foodnewsnews.com
FOOD WISHES VIDEO RECIPES: THE CORNISH PASTY – GOING TO ...
From foodwishes.blogspot.com
CORNISH PASTIES III - CRECIPE.COM
From crecipe.com
CORNISH PASTIES | FOOD.COM
From food.com
FRINKFOOD - CORNISH PASTIES III
From frinkfood.com
CORNISH PASTIES III - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CORNISH PASTIES III | RECIPESTY
From recipesty.com
FOOD: MAKING A CORNISH PASTY PRODUCES UP TO 4.4 POUNDS OF ...
From dailymail.co.uk
46 CORNISH PASTIES IDEAS | CORNISH PASTIES, PASTIES ...
From pinterest.ca
COULD A CORNISH PASTY REALLY SAVE YOUR LIFE?
From bangkokjack.com
ALL ABOUT TRADITIONAL CORNISH PASTY - THE SPRUCE EATS
From thespruceeats.com
FRUITS AND VEGETABLES -- CORNISH PASTIES III
From chinesemenu.com
CORNISH PASTIES III RECIPES
From tfrecipes.com
CORNISH PASTIES - FOOD - A FACT OF LIFE
From foodafactoflife.org.uk
CORNISH PASTIES III BEST RECIPES - COOKINGTODAY.NET
From cookingtoday.net
MINI CORNISH PASTIES - FOOD - A FACT OF LIFE
From foodafactoflife.org.uk
CORNISH PASTIES III | RECIPE | CORNISH PASTIES, PASTIES ...
From pinterest.com
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