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
EASY CORNISH PASTIES
These are a bit different from traditional pasties, but the ingredients are probably already in your kitchen. My husband really enjoys these, so I like to double the recipe and freeze the extras to have on hand as a quick meal. -Judy Marsden, Ontario, California
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 pasties.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 289 calories, Fat 18g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 521mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
VERY EASY CORNISH PASTY
An easy pasty that will taste just great, ideal made in advance for lunches.
Provided by zirnis
Time 2h
Yield Makes Pasties
Number Of Ingredients 14
Steps:
- Heat the oil in a large frying pan.
- Soften the onion for about 5 mins, then add garlic and thyme and fry for another 2 mins on high temperature. Add the mince and fry for about 10 mins until browned, add potato and carrot fry for a couple of minutes then add flour, stir well and pour the beef stock over, add a pinch of salt and a generous pinch of freshly ground black pepper and stir some more. Reduce the heat, partly cover and leave to simmer for 30 mins, stir occasionally.
- When the filling is cooked, taste and add more salt and pepper if needed (make sure you add plenty of pepper )
- Then leave it to cool.
- Preheat the oven to 180C, line a baking tray with grease-proof paper.
- Roll out the pastry and cut into 3-4 circles of about 25cm diameter.
- Separate the filling in 3-4 portions and place each portion slightly to one side of each pastry circle, top it with few frozen peas. Apply egg around the edge, then fold it in a half and seal it. Place the pastries on the baking try and glaze them with egg.
- Bake them in the oven for about 30 mins.
- Cool them and enjoy warm or cold.
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.
PASTY PASTRY FOR CORNISH MINERS' PASTIES
This goes with Recipe #230311 and makes the most outstanding pastry crust ever! Lard is the preferred "shortening" and closest to the "original" recipe. But regular shortening will work, too. Although butter would make it very rich, I've NEVER used butter in this. The crust is very light and flakey--but sturdy enough to hold the pasty ingredients; turns a beautiful golden-brown when brushed with milk prior to baking. This recipe can also be used for quiches (weighted down with beans) and pies.
Provided by Debber
Categories Savory Pies
Time 10m
Yield 6-8 pasties, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mix dry ingredients in mixing bowl.
- Cut in shortening with a pastry blender until the mixture resembles coarse crumbs.
- Add ice water a little at a time, tossing with a fork to make a pastry-like dough.
- Add a bit more water if it seems dry and won't hold together when squeezed lightly.
- Gather into a ball, press firmly now, then wrap with plastic wrap and chill while preparing the pasty ingredients (see Recipe # ).
- Roll dough out on a lightly floured surface (or on top of a piece of plastic wrap which can easily be folded over and then peeled off once the pasty ingredients are loaded).
- Edges of pasty should be brushed with a smidgen of water and then crimped VERY firmly with a fork (and I fold them and crimp again -- so none of the liquid seeps out).
- Brush tops of finished pasties with milk to enhance the crust (it will bake to a beautiful golden brown).
- NOTE: Like pastry dough, pasty dough should be handled as LITTLE as possible to ensure flakiness. So, *handle with care* !
Nutrition Facts : Calories 529.8, Fat 34.8, SaturatedFat 8.6, Sodium 628.9, Carbohydrate 47.8, Fiber 1.7, Sugar 0.2, Protein 6.5
VEGETABLE CORNISH PASTIES
A meatless version of a traditional favorite.
Provided by Viv Bearpark
Categories World Cuisine Recipes European UK and Ireland English
Time 1h30m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Divide pastry dough into four equal portions and roll each one out in a square shape. Set pastry aside to rest.
- Place a large skillet over medium heat. Add butter or margarine and allow to melt. Add onion and saute for 5 minutes, until translucent and beginning to brown. Add carrot, turnip, potato, mushrooms, and water. Lower heat and cover skillet. Allow mixture to cook for 10 minutes, stirring occasionally.
- In a small bowl, dissolve yeast extract in milk. Whisk in 1 egg. Stir this mixture into cooked vegetables. Continue to stir until mixture thickens. Add cheese, and salt and pepper to taste. Set aside to cool.
- Place 1/4 of filling on one half of each pastry square. Fold pastry diagonally and seal edges. Brush tops of pastry with beaten egg.
- Place pasties on a baking sheet and bake in preheated oven for 30 minutes, until pastry is golden brown.
Nutrition Facts : Calories 687.1 calories, Carbohydrate 55.4 g, Cholesterol 154.5 mg, Fat 44.7 g, Fiber 4.5 g, Protein 17.4 g, SaturatedFat 17.4 g, Sodium 859.2 mg, Sugar 5.1 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.
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
More about "easy cornish pasties food"
EASY CORNISH PASTY RECIPE - THE HEDGECOMBERS
From hedgecombers.com
5/5 (11)Total Time 1 hr 10 minsCuisine British, Cornish, EnglishCalories 732 per serving
- Roll out your shortcrust pastry and cut round a 20cm plate to make a circle of pastry. Lay out on a work surface dusted lightly with flour. Repeat with the remaining pastry so you have 3 pastry circles.
- Lay 1/3 of the potato, swede, onion and finally beef skirt on the centre of each circle. Aim to have the ingredients well spread out so as each bite gets a mix of flavours.
THE PERFECT TRADITIONAL CORNISH PASTY RECIPE
From thespruceeats.com
Ratings 455Category Lunch, Snack, Dinner, PiesAuthor Elaine LemmCalories 329 per serving
VEGETARIAN CORNISH PASTIES - TRY OUT A DIFFERENT VERSION ...
From greedygourmet.com
CORNISH PASTIES AUSTRALIAN STYLE RECIPE | WOOLWORTHS
From woolworths.com.au
EASY CORNISH PASTIES | FOODS GEEK
From foodsgeek.com
TRADITIONAL CORNISH PASTY - SIMPLE HOME COOKED RECIPES
From simplehomecookedrecipes.com
EASY CORNISH PASTIES – WORLDRECIPES
From worldsrecipes.net
CORNISH PASTY RECIPE WITH MINCE - FOOD NEWS
From foodnewsnews.com
EASY CORNISH PASTIES | FOODS GEEK
From foodsgeek.com
CORNISH MEAT PASTY : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
EASY CORNISH PASTIES | WHOLE FOOD MAG
From wholefoodmag.com
HAIRY BIKERS' CORNISH PASTY | LUNCH RECIPES | GOODTOKNOW
From goodto.com
24 EASY CORNISH PASTY RECIPE IDEAS | PASTIES, PASTIES ...
From pinterest.ca
EASY CORNISH PASTY RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASY CORNISH PASTIES | FOOD AND COOKING RECIPES
From foodrecipescafe.com
EASY CORNISH PASTIES RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
EASY CORNISH PASTIES RECIPE - RECIPE POCKET
From recipepocket.com
FOOD WISHES VIDEO RECIPES: THE CORNISH PASTY – GOING TO ...
From foodwishes.blogspot.com
EASY, TRADITIONAL CORNISH PASTY RECIPE - THE GREAT CORNISH ...
From thegreatcornishoutdoors.com
EASY CORNISH PASTY RECIPE - FOOD NEWS
From foodnewsnews.com
EASY CORNISH PASTIES – FOOD
From foodomi.com
EASY CORNISH PASTIES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
EASY CORNISH PASTIES RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
EASY CORNISH PASTIES - ZIGGYS
From ziggystasmania.com.au
EASY CORNISH PASTY : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
EASY CORNISH PASTY RECIPE PLUS 10 FILLING IDEAS - DELISHABLY
From delishably.com
HOW TO MAKE PERFECT CORNISH PASTIES - GOOD FOOD
From goodfood.com.au
EASY CORNISH PASTIES RECIPE
From crecipe.com
EASY CORNISH PASTIES | LUTZ MAGAZINE
From lutzmagazine.com
EASY CORNISH PASTY - COMPLETE RECIPES
From completerecipes.com
CLASSIC CORNISH PASTY RECIPE - BBC FOOD
From bbc.co.uk
EASY CORNISH PASTY RECIPE | RECIPE | PASTIES RECIPES ...
From pinterest.ca
HOMEMADE PASTIES RECIPE - GOOD FOOD
From goodfood.com.au
EASY CORNISH PASTIES RECIPE | THE RECIPE CRITIC
From therecipecritic.com
CORNISH PASTIES RECIPE - SAINSBURY'S MAGAZINE
From sainsburysmagazine.co.uk
FOOD LUST PEOPLE LOVE: EASY CORNISH PASTIES # ...
From foodlustpeoplelove.com
BEST CORNISH PASTIES RECIPE - GROUND BEEF | THE WHOOT
From thewhoot.com
PASTY RECIPES - BBC GOOD FOOD
From bbcgoodfood.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