CORNISH COWBOY PASTIES
This Cornish pasty recipe is my tribute to the British miners who took our classic to the US
Provided by Jamie Oliver
Categories Mains Jamie's America Chicken Father's day American Pies & pastries
Time 1h30m
Yield 8
Number Of Ingredients 18
Steps:
- Marcy Tatarka, an absolutely lovely cook I met in Wyoming, was full of all sorts of local food knowledge. She told me that people in this part of America are really into their pasties! Turns out that in the 1920s and 30s, miners from Cornwall came over to work in Montana and it wasn't long before the locals developed a taste for the good old Cornish pasty. Their recipes haven't evolved radically since, but they do embrace local ingredients like chicken, squash and sage. Pastry isn't exactly health food, but a delicious pasty once in a while won't hurt you. If you like, you can make a slightly 'skinnier' pasty by reducing the butter to 200g and adding 50ml of olive oil. But frankly, if I'm making these I just go for it old-school style.
- Preheat the oven to 180°C/350°F/gas 4. Bring your butter and water to the boil in a large pan, then take the pan off the heat. Stir the flour and 1 tablespoon of sea salt into the mixture bit by bit with a spatula, until you've got a dough. Tip it on to a floured surface and use your hands to shape it into a smooth ball. Put the ball of dough into a floured bowl, dust the top with flour, then cover with cling film and chill in the fridge for about 30 minutes while you make the filling.
- Meanwhile, get a large pan and fry your chopped onion in a lug of olive oil for 10 minutes or until softened. Add the diced chicken and fry for 5 minutes until brown, then add the rest of the chopped vegetables and herbs. Fry for another 5 minutes, then add 3 or 4 good gratings of nutmeg. Season well with salt and black pepper, then pour in the chicken stock and Worcestershire sauce. Stir in the flour and simmer on a medium heat for 15 to 20 minutes, until most of the stock has cooked away and you're left with nice thick gravy.
- Dust a clean surface and a rolling pin with flour, then divide your pastry dough in half and roll each half out until it's slightly thinner than 0.5cm. Use a cereal bowl (about 15cm in diameter) to cut 4 circles out of each half, so you end up with 8 circles. You may need to cut out 2 or 3 circles from each half first, then re-roll the remaining pastry to make the rest. Dust the circles with flour, and spoon your filling into the middle of each one. Brush the edges of the pastry with some of the beaten egg, then fold each circle in half over the filling and crimp the edges with your finger and thumb to seal them. If you want to see how this is done, check out this video on how to assemble a pasty.
- Line 2 baking trays with greaseproof paper, scatter a handful of cornmeal or polenta over the paper, and place your pasties on top. Brush the pasties all over with more of the beaten egg and sprinkle over a little more cornmeal. Bake in the hot oven for 30 to 35 minutes, or until golden, and serve straight away with a fresh green salad. A taste of Cornwall in the Wild West - who'd have thought it!
Nutrition Facts : Calories 659 calories, Fat 34.9 g fat, SaturatedFat 18.5 g saturated fat, Protein 27.2 g protein, Carbohydrate 59.0 g carbohydrate, Sugar 6.4 g sugar, Sodium 0 g salt, Fiber 0 g fibre
CHEF JOHN'S CORNISH PASTY
This Cornish pasty is one of those rare recipes that novice cooks will find easier to make than experienced bakers. That's because to make this to its original, and very sturdy specifications, you're forced to over-mix the dough; a cardinal sin that literally gives pie makers nightmares.
Provided by Chef John
Categories Main Dish Recipes Sandwich Recipes
Time 3h25m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 499.4 calories, Carbohydrate 10.1 g, Cholesterol 138.5 mg, Fat 45.5 g, Fiber 1.3 g, Protein 12.9 g, SaturatedFat 22 g, Sodium 1920.9 mg, Sugar 1.4 g
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
We enjoyed the 17th Annual Cornish Festival in Mineral Point Wisconsin in 2009. We stopped at a local diner and ordered a Cornish Pasty with Chili Sauce. I liked it so well that I bought their local cookbook just for the pasty and sauce recipes. Recipe from Lela Jacobson. You'll want to try her Recipe #429436 recipe to go with her pasty recipe. I thought this was interesting, so posting for others to read... Tradition claims that the pasty was originally made as lunch for Cornish tin miners who were unable to return to the surface to eat. The story goes that, covered in dirt from head to foot (including some arsenic often found with tin), they could hold the pasty by the folded crust and eat the rest without touching it, discarding the dirty pastry. The pastry they threw away was supposed to appease the knockers, capricious spirits in the mines who might otherwise lead miners into danger.
Provided by Charlotte J
Categories Meat
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- CRUST:.
- Mix flour with salt, cut in lard until fine.
- Break egg into measuring cup and add water to make 1 cup.
- Add to flour, mix like pie crust.
- Chill.
- FILLING:.
- Mix all ingredients together lightly.
- Divide crust dough into size portions.
- Roll each into about 9" circle.
- Place a generous cup (1/6 of total) on one side of a crust. (See note).
- Fold other side over to 1/2" of crust edge and turn up and over edge to seal.
- Crimp crust.
- Place pasties on lightly sprayed baking pans, cut small slit in each.
- Do not let edges touch.
- **Note:.
- Before folding over crust add 1/2 teaspoon butter.
- If suet WAS NOT available during mixing, add 1 1/2 teaspoon butter.
- Bake in pre-heated 400 degree oven for 40 minutes.
- Serve hot with chili sauce and cole slaw.
Nutrition Facts : Calories 840.5, Fat 46.7, SaturatedFat 18.9, Cholesterol 137.1, Sodium 1629.2, Carbohydrate 66.8, Fiber 4.2, Sugar 1.6, Protein 35.6
BEDFORDSHIRE CLANGERS
These are a handheld pasty-like recipe that have a savoury end and a sweet end (think Cornish pasties with dessert included). They are (obviously) from Bedfordshire, England. They were originally made by Bedfordshire housewives and mothers for their menfolk to take with them into the farm fields, for a quick midday meal. The recipe comes from the coobook for the website "The Great British Kitchen" at http://www.greatbritishkitchen.co.uk/recipebook/index.php. The original recipe called to make one huge clanger that was to serve four, but I've included directions for making four small ones. Times are estimated.
Provided by Halcyon Eve
Categories Dessert
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To make pastry, combine flour and salt in a bowl. Cut suet into flour until it resembles coarse crumbs. Mix water in with a fork, a bit at a time, until it becomes a soft dough. Wrap in plastic wrap and refrigerate until ready to use.
- Melt butter in pan over medium heat and saute onion, steak, and kidneys (or mushrooms) until onions are soft and meats are browned. Season to taste with salt & pepper.
- Remove pastry from refrigerator. Divide into fourths. Roll each fourth out on lightly floured surface into a rectangle. Cut a strip from a short side and place down the middle of the rectangle to make two sections.
- On one half of each rectangle, spread the meat mixture. On the other half, place the apples, raisins, and sugar.
- Carefully roll up pastry jelly-roll style. Moisten the ends and seal. Wrap loosely in greased foil and place in a large saucepan.
- Cover with boiling water and simmer for 1 1/2 hours. Check water level occasionally, adding additional boiling water as needed.
- May be served hot or at room temperature. You can also make one great one and share it (as the original recipe stated), with gravy and vegetables for the savoury side and a custard sauce for the sweet.
Nutrition Facts : Calories 963.1, Fat 57.9, SaturatedFat 28.8, Cholesterol 209.8, Sodium 1134.7, Carbohydrate 78.4, Fiber 5, Sugar 27.6, Protein 32.5
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- Preheat the oven to 350°F. Bring the butter and water to a boil in a large pan, then take the pan off the heat. Stir the flour and salt into the mixture bit by bit with a spatula, until you've got a dough. Tip it on to a floured surface and use your hands to shape it into a smooth ball. Put the ball of dough into a floured bowl, dust the top with flour, then cover with saran wrap and chill in the fridge for about 30 minutes while you make the filling.
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