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 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
CORNISH PASTY
Recipe handed down from my great grandmother. Individual pasties were often made for lunches for the men in the fields or on the seas.
Provided by Susan S
Categories One Dish Meal
Time 2h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Make pie crust: Mix flour by hand with 1/2 of shortening till crumbly.
- Add remaining shortening and continue to mix.
- Salt may be added to flour if desired.
- Add water- mix with fork until forms into a ball.
- Roll out into top and bottom crust.
- Or may use purchased crust.
- Preheat oven to 350.
- Put uncooked pie crust into bottom of 9" pie plate.
- Cover with a layer of sliced potatoes.
- Sprinkle with 1/3 of the onions.
- Crumble 1/2 ground chuck and spread over potatoes.
- Continue layering ending with potatoes and onions.
- Cover with top crust.
- Put a few holes in it for steam to escape.
- Bake approximately 1 1/2 hours until potatoes are soft.
- Let sit 10 minutes before slicing.
- Serve in slices as a pie with Chili Sauce on the side.
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
More about "cornish pasty mary berry food"
MARY’S CORNISH PASTY | CORNISH PASTY RECIPE | SBS FOOD
From sbs.com.au
3.3/5 (15)Servings 2Cuisine British
GREAT BRITISH BAKE OFF CORNISH PASTIES | BAKING RECIPES
From goodto.com
3/5 Category Dinner, Lunch, Packed Lunch, SnackCuisine Baking, BritishTotal Time 2 hrs 45 mins
AUTHENTIC CORNISH PASTY RECIPE - THE DARING GOURMET
From daringgourmet.com
CORNISH PASTIES RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
THE PERFECT TRADITIONAL CORNISH PASTY RECIPE - THE SPRUCE …
From thespruceeats.com
TRADITIONAL CORNISH PASTY RECIPE - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
HAIRY BIKERS' CORNISH PASTY RECIPE | GOODTO
From goodto.com
MARY BERRY CORNISH PASTY RECIPE - JANGO RECIPES
From jangorecipes.com
Cuisine BritishCategory AppetizerServings 4Total Time 2 hrs
MARY BERRY CORNISH PASTY RECIPE - DELICIOUS COOKS
From deliciouscooks.info
Cuisine BritishTotal Time 2 hrs 20 minsCategory RecipesCalories 669 per serving
THE PEOPLE'S CORNISH PASTY RECIPE - BBC FOOD
From bbc.co.uk
CORNED BEEF PASTIES RECIPE - BBC FOOD
From bbc.co.uk
FILLET STEAK WITH PEPPERCORN SAUCE RECIPE - BBC FOOD
From bbc.co.uk
NADIYA LEARNS HOW TO MAKE REAL CORNISH PASTIES - YOUTUBE
From youtube.com
CORNISH STEAK PASTY RECIPE - BBC FOOD
From bbc.co.uk
MARY BERRY CORNISH PASTY RECIPE - FOODIEJUNK
From foodiejunk.com
PASTY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CORNISH PASTY - RECIPES - HAIRY BIKERS
From hairybikers.com
PAUL HOLLYWOOD'S CORNISH PASTY RECIPE - LOVEFOOD.COM
From lovefood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love