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.
AUTHENTIC CORNISH PASTIES
A flaky pastry crust filled with savory meat and vegetables, the Cornish Pasty is English comfort food at its best!
Provided by Kimberly Killebrew
Categories Main Course
Time 4h15m
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 1 large pasty, Calories 697 kcal, Carbohydrate 63 g, Protein 28 g, Fat 48 g, SaturatedFat 23 g, Cholesterol 148 mg, Sodium 445 mg, Fiber 5 g, Sugar 3 g
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
More about "classic cornish pasty recipes"
CLASSIC CORNISH PASTY RECIPE - BBC FOOD
From bbc.co.uk
Servings 4Category Light Meals & Snacks
TRADITIONAL CORNISH PASTY RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Cuisine BritishTotal Time 1 hr 45 minsCategory Lunch, SnacksCalories 817 per serving
EASY CORNISH PASTIES RECIPE - RECIPE POCKET
From recipepocket.com
- Sift the flour into a bowl with a pinch of salt. Cut the butter into small pieces and spread over the flour. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs.
- Preheat the oven to 200°C (400°F) Line two baking trays with baking paper.Divide the dough into 8 even portions and shape each into a ball.
CORNISH PASTY RECIPE WITH HOME-MADE PASTRY – THE CLASSIC ...
From thehungryhungryhusband.co.uk
- Mix the beef, potatoes, swede & onions together in a bowl, then season with thyme and salt & pepper
CORNISH PASTIES RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
- For the pastry, sift the flour, salt and pepper into a large bowl. Add the butter and lard and rub between your fingers until it is the consistency of fine breadcrumbs. Add just enough chilled water to bind (about 7-8 tbsp). Shape into a flat disc, wrap in cling film and chill for at least 20 minutes.
- Bring a large pan of salted water to the boil. Add the diced vegetables and parboil for 5 minutes. Drain and rinse under cold water. Meanwhile, heat the olive oil in a large sauté pan and soften the onion over a low heat. Mix with the vegetables in a large bowl and allow to cool. Once cool, stir in the chopped beef and season well.
- Roll out the pastry on a lightly floured surface to the thickness of a pound coin. Cut out 6 x 20cm circles. Spoon the filling into the centre of each circle, leaving a 2.5cm border. Season. Brush the pastry edges with a little beaten egg, then fold in half to enclose the filling. Seal well, crimping around the edges.
DEBBIE MAJOR'S CORNISH PASTIES RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
- Sift the flour and salt into a large mixing bowl. Remove the margarine and lard from the freezer and coarsely grate them on a box grater straight into the flour, flicking some of the flour onto the fats as you work if they start to get a little sticky.
- Rub the grated fats into the flour with your fingertips, then mix in the ice-cold water using a dinner knife until it all comes together into a soft dough.
CORNISH PASTY RECIPE
From petitegourmets.com
3.8/5 (4)Total Time 1 hr 30 minsCategory From The OvenCalories 620 per serving
THE PERFECT TRADITIONAL CORNISH PASTY RECIPE
From thespruceeats.com
Ratings 450Category Lunch, Snack, Dinner, PiesAuthor Elaine LemmCalories 329 per serving
CORNISH PASTY CRUST RECIPE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
PAUL HOLLYWOOD PASTY RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CLASSIC CORNISH PASTY RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CLASSIC YUMMY CORNISH PASTY RECIPE | BMS.CO.IN
From bms.co.in
CLASSIC CORNISH PASTY - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CLASSIC CORNISH PASTIES - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CLASSIC CORNISH PASTIES - STARTS AT 60
From startsat60.com
CLASSIC CORNISH PASTIES - RECIPE | COOKS.COM
From cooks.com
VEGAN CORNISH PASTY RECIPE | J COOKING ODYSSEY
From jcookingodyssey.com
TWO CLASSIC PASTY RECIPES - LAKE SUPERIOR MAGAZINE
From lakesuperior.com
CLASSIC CORNISH PASTY RECIPE | RECIPE | PASTIES RECIPES ...
From pinterest.co.uk
CLASSIC CORNISH PASTY - RECIPE ARCHIVE
From recipearchive.co.uk
CLASSIC CORNISH PASTY RECIPE - SIMON'S KITCHEN UK
From simonskitchen.uk
CORNISH PASTY - RECIPES - HAIRY BIKERS
From hairybikers.com
CORNISH PASTIES - PAUL HOLLYWOOD
From paulhollywood.com
PASTY RECIPES - BBC FOOD
From bbc.co.uk
CLASSIC CORNISH PASTY RECIPE - FOOD NEWS
From foodnewsnews.com
GREAT BRITISH BAKE OFF CORNISH PASTIES | BAKING RECIPES ...
From goodto.com
CLASSIC CORNISH PASTY RECIPE - BBC FOOD - MASTERCOOK
From mastercook.com
PAUL HOLLYWOOD'S CORNISH PASTY RECIPE - LOVEFOOD.COM
From lovefood.com
HOW TO MAKE PERFECT CORNISH PASTIES - GOOD FOOD
From goodfood.com.au
BEST PASTIES IN CORNWALL - CLASSIC COTTAGES
From classic.co.uk
HAIRY BIKERS' CORNISH PASTY | LUNCH RECIPES | GOODTOKNOW
From goodto.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