Annies Cornish Pasties Recipes

AUTHENTIC CORNISH PASTIES

Steps:

• To Make the Shortcrust Pastry: Place the flour and salt in a food processor and pulse a few times until combined. Add the cold butter and lard and pulse a few more times until the mixture resembles coarse crumbs. Add the water a little at a time, pulsing between additions, until the mixture begins to come together. DO NOT over-mix the dough or the pastry crust will be tough and won't be flaky. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 3 hours before using (this is crucial). (Can be refrigerated for a few days or frozen for up to 3 months.)
• To Make the Cornish Pasties: Preheat the oven to 350 degrees F.Cut it into 6 equal pieces (rolling the dough into a log and then cutting makes this easier). Wrap and keep the other 5 pieces chilled in the fridge while you're working on one at a time. Roll the dough out on a lightly floured work surface to a 8 inch circle that's about 1/8 inch thick. You can use an 8-inch plate as your guide and cut the dough around it to form your circle.
• Layer the filling (see note at end): Put layer of potatoes down the center of the pastry circle, leaving about 3/4 inch space on the top and bottom edges of the pastry dough. Lightly sprinkle with salt and pepper. Next add a layer of rutabagas, onions and finally the beef, adding a light sprinkling of salt and pepper between each layer. Lay a couple pats of butter on top of the beef and sprinkle a little flour over the filling.
• Wet the tips of your fingers and lightly moisten the edges of the pastry dough. For this next part work gently so that the filling doesn't puncture through the dough. If this happens, patch up the hole with some of the scrap pieces of pastry dough. Bring the sides up and seal the pasty down the middle. Turn the pasty onto its side and crimp the edges in traditional Cornish fashion (see blog post pictures as a visual).
• Assemble the remaining pasties and lay them on a lined baking sheet. Use a sharp knife to cut a slit in the center of each pasty. Lightly brush each pasty with the beaten egg mixture.
• Bake the Cornish pasties on the middle rack for 40-50 minutes until golden in color. Remove from the oven and let them sit for about 10 minutes (they will be very hot inside) before eating. They can be reheated in the oven (recommended for a crispier crust) or microwave. NOTE: Depending on how full you stuff the pasties you may have leftover filling. No worries, just fry it up together or add it to soup and enjoy it as a separate meal.

ANNIE'S CORNISH PASTIES

Steps:

• Pre-heat oven to 220 °C/ Gas 7.
• Pastry: Place the flour, butter, white vegetable fat and salt into a large clean bowl. Rub the fats into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm. Add the cold water to the mixture and using a knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry, Wrap the pastry in Clingfilm and chill for 30 minutes.
• Divide the pastry into 2 and roll each piece into rounds the size of a tea plate (approx 6 - 7 inches). Place the onion, potato, swede and meat into a large mixing bowl and mix thoroughly. Season well with salt and pepper, especially with pepper, Annie's pasties were very peppery. Divide the meat and vegetable mixture between each pastry circle and place to one side of the circle. Brush the edges with a little beaten egg.
• Fold the circle in half over the filling so the two edges meet. Crimp the two edges together to create a tight seal. Brush each pasty all over with the remaining beaten egg. Place the pasties on a greased baking sheet and bake in a hot oven for about 20 minutes then reduce temperature to 160°C for a further 40 minutes. Smaller pasties need less time. If they are browning too quickly cover loosely with greased paper. Bake until golden brown. Serve hot or cold.

CORNISH PASTIES

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.

AUTHENTIC CORNISH PASTIES

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.

LIGHTER CORNISH PASTIES

Steps:

• To make the filling, mix everything together in a bowl with ¾ tsp black pepper and 1 tbsp cold water. Stir in a pinch of salt and set aside. Heat oven to 200C/180C fan/gas 6. Line 1-2 baking sheets or trays with baking parchment.
• To make the pastry, put the flour, baking powder and butter in a food processor. Pulse until the mixture resembles fine breadcrumbs. Tip in the oil, egg yolk and 5 tbsp cold water. Pulse again until the dough just starts to come together, adding another ½-1 tbsp water, or as needed. If you gently press the dough and it sticks together, you know it's the right consistency. Tip out the dough onto the work surface and gently press it into a smooth ball.
• Cut the pastry into 6 equal pieces. For each pasty, lightly and briefly shape one piece of the pastry to a smooth ball. (Keep the other pieces wrapped in cling film until needed.) Press the ball down to make an even flattened round. Then roll the pastry out on a lightly floured surface, as thinly as you can, to a circle just over 20cm in diameter, keeping the round shape with your hands as you roll. As you're rolling the pastry thinner than usual, handle it carefully to prevent it breaking, and keep the work surface and rolling pin lightly dusted with flour to prevent the pastry sticking. Use the base of a 20cm loose-bottomed cake tin (or similar) as a guide to cut around to neaten the pastry edges (step 1). Spoon a sixth of the filling down the centre of the pastry circle and lightly press down with your hand to contain and flatten it slightly. Dampen the pastry edges with water (step 2) and carefully bring one side of the pastry over to join the other side (step 3), tucking in the filling to keep it inside as you do so. Press the joins together to seal, then make a thin decorative edge by rolling or curling the pastry edge over all the way around. Press down to seal. Repeat with the remaining pastry and filling. Sit each pasty on the baking sheet or tray, then pierce a small hole in the top of each one for the steam to escape. Beat the egg white to loosen, then brush a little over each pasty to glaze (step 4).
• Bake for 15 mins, then lower the oven to 180C/160C fan/gas 4. Brush with more egg white, and bake a further 35 mins until the pastry is crisp and golden, covering loosely with foil if they are browning too quickly. Remove with a wide spatula and leave to cool slightly on a wire rack. Serve warm or cold.

EASY CORNISH PASTIES

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.

CORNISH PASTIES

Steps:

• Mix together the flour, salt and baking powder in a large bowl. Add the shortening, cutting it in with a pastry blender. Add the ice water, a little at a time, adding more if necessary until the dough is easily handled. Divide the dough into six pieces, wrap in wax paper, and refrigerate for 30 minutes.
• For each pasty, roll out a piece of dough into an 8-inch circle. On one half of the circle layer about 2 heaping tablespoons each of the potatoes, beef and onions, and about 1/4 cup each of rutabaga and carrots, adding salt and pepper to taste. Dot each batch of filling with 1 teaspoon butter, and fold the dough over, forming a half-moon. Moisten the edges with water, and seal the edges, crimping them with a fork. Place on a greased baking sheet. In the top of each pasty, cut several small slashes with a sharp knife.
• Bake in a 425-degree oven for a half-hour. Reduce the heat to 350 degrees, and bake for another half-hour or until the pasties are nicely browned. Serve hot or cold.