Cornish · lunch
Genuine Cornish Pasty A traditional Cornish pasty recipe with a strong shortcrust pastry and a filling of beef skirt, potato, swede, and onion, seasoned and baked until golden.
total 55 min
cook 55 min
servings 6 Original recipe on cornishpastyassociation.co.uk
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Back to 6 servings For shortcrust pastry 500 g strong bread flour 120 g lard or white shortening 125 g Cornish butter 1 tsp salt 175 ml cold water For the filling 400 g beef skirt, cut into cubes 300 g potato, peeled and diced 150 g swede/turnip, peeled and diced 150 g onion, peeled and sliced salt & pepper, to taste (2:1 ratio) beaten egg or milk, to glaze
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1 Step 1: Add the salt to the flour in a large mixing bowl.2 Step 2: Rub the two types of fat lightly into flour until it resembles breadcrumbs.3 Step 3: Add water, bring the mixture together and knead until the pastry becomes elastic. This will take longer than normal pastry but it gives the pastry the strength that is needed to hold the filling and retain a good shape. This can also be done in a food mixer.4 Step 4: Cover with cling film and leave to rest for 3 hours in the fridge. This is a very important stage as it is almost impossible to roll and shape the pastry when fresh.5 Step 5: Roll out the pastry and cut into circles approx. 20cm diameter. A side plate is an ideal size to use as a guide.6 Step 6: Layer the vegetables and meat on top of the pastry, adding plenty of seasoning as you go. The amount of salt and pepper to use will vary according to taste but a good rule of thumb is to use a good pinch of salt and a gentle pinch of pepper on each layer.7 Step 7: Bring the pastry around and crimp the edges together (see our guide to crimping).8 Step 8: Glaze with beaten egg or an egg and milk mixture.9 Step 9: Bake at 165 degrees C (fan oven) for about 50 – 55 minutes until golden.10 Step 10: Lightly brush the edge of the pastry with water.11 Step 11: Fold the other half of pastry over the filling and squeeze the halfcircle edges firmly together.12 Step 12: Push down on the edge of the pasty and using your index finger and thumb twist the edge of the pastry over to form a crimp.13 Step 13: Repeat this process along the edge of the pasty.14 Step 14: When you’ve crimped along the edge, tuck the end corners underneath.getsaucepan.com/r/7da7ed6d-3db8-4123-9632-6bd2c179bdc7 · Original: https://cornishpastyassociation.co.uk/about-the-pasty/make-your-own-genuine-cornish-pasty/
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