Cornish Pasty Meat And Potato Pie Food

BEEF & POTATO HAND PIES (CORNISH PASTIES)

Steps:

• Preheat oven to 400 degrees and line two baking sheets with parchment.
• Roll out pie crusts and use a 8-9" tart pan or other pan, inverted, to cut the dough into 4 large circles. You may have to reform and roll the dough between cuttings to get all four circles. Lay 2 dough circles on each parchment lined baking sheet.
• Pile about 1 1/2 cups of the meat and potato mixture (with juices) onto one half of each dough circle. Spread evenly over that half of the dough circle, leaving about 1/2" rim around the edge for crimping. Sprinkle some sea salt and pepper over the meat and potato mixture.
• Use a pastry brush to brush the 1/2" rim of pastry with some of the beaten egg - this will serve as "glue" to seal the pastry edges.
• Gently fold the "blank" side of each dough circle over the meat and potato filling side, matching the edges of the pastry to create a half-circle shaped hand pie. Use your finger to press and seal the edges of the pastry together, fluting them for decoration if desired.
• Once each hand pie is formed, use a very sharp knife to lightly score the top of each pie.
• Use a pastry brush to cover the surface of each hand pie with beaten egg.
• Bake for 25-30 minutes or until crusts are golden and firm to the touch.

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.

BEEF AND POTATO PASTIES

Steps:

• Mix 2 1/2 cups flour and 1 tsp. salt in a large bowl. Cut 10 Tbsp. butter into cubes (it doesn't have to be particularly cold, just firm enough to cut into pieces). Work butter into flour with your fingertips until mixture resembles breadcrumbs. Pour 3/4 cup boiling water over and mix with a wooden spoon. Knead with your hands until dough just starts to form.
• Turn out onto a clean work surface and knead until dough forms, about 20 seconds; roll into a ball. Divide into 4 portions, shape into rounds, and chill until ready to use.
• Preheat oven to 375°F. Mix beef, potato, onion, pepper, and 1 tsp. salt in a large bowl.
• Roll out each round to a 9"-diameter circle on a lightly floured work surface. Arrange a heaping 3/4 cup filling over 1 half of each circle, leaving a 1" border between filling and edge of circle. Cut remaining 1/2 Tbsp. butter into 4 pieces; place on each mound of filling. Pull bottom half of dough over filling; crimp with your fingers to seal. (Alternately, use a fork to seal.)
• Beat egg and a pinch of salt in a small bowl. Using a pastry brush, brush each pasty with egg wash. Cut a couple small slits in top of pasty. Transfer to a parchment-lined rimmed baking sheet and bake until golden brown and bubbling, 45-60 minutes. Serve with butter and ketchup, if desired.

TRADITIONAL CORNISH PASTIE

Steps:

• Add the potato, onion, rutabega, meat and spices together and mix well.
• Lay out one of the pie crusts and put half the ingredients on half of the pie crust leaving about 1 inch along the edge for sealing.
• Lightly dampen along the edges of the pie crust with your fingertips.
• Lay the other half of the pie crust over the top of the filling and press the top and bottom edges together well.
• Fold the sealed edge toward the center and either crimp with your fingers or press along the entire folded edge with the tines of a fork.
• Bake 425 degrees F. for 15 minutes then lower temperature to 350 degrees F for an additional 30 minutes.
• Serve hot with brown or white gravy or serve cold without.

CORNISH PASTY (MEAT AND POTATO PIE)

Steps:

• Boil water and add crisco and salt. Stir until the crisco is all melted. Add the flour and stir until all blended. Place mixture on a long strip of saran wrap in a long roll the shape of french bread. Wrap the saran wrap around the dough mixture tightly and refrigerate 3 hours. (double this recipe) Meanwhile, Dice the potatoes into small cubes... dice the onion and rutabaga or carrots. Mix in the meat mixture thoroughly using your hands and add about 2 T. salt and 2 tsp pepper. Once the dough is cooled... chop off about 2"-3" of the dough and roll in a circle using flour to keep it from sticking to the surface and rolling pin. Flip back and forth and roll to about a 7 or 8" circle and 1/8 inch thick. Place 1/2 cup of the filling off center on the circle. Top the filling with a dab of butter. Flip the dough over the filling and seal like you would a pie dough, cutting off the excess dough and using it for the next pasty. It should be shaped like a half moon. This part takes some practice. You can roll the dough in a rope pattern or use a fork to seal. If you get a hole (rolled the dough too thin), just patch it up with a little pice of rolled dough. Take a knife and make a slit in the top for steam to escape and place on an ungreased cookie sheet. Repeat with the rest of the dough and filling. If you have left over dough... don't worry. It can be used for pizza. Bake in 350 degree oven for 45 minutes. Then brush the top with milk and put back into the oven for 10 more minutes. Remove and cool on a brown shopping bag that has been cut and opened flat. Serve with pats of butter or as we in the Upper Peninsula of Michigan do...with catsup.

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.