CORNISH PASTIES
Simple and delicious Cornish Pasties made with a shortcrust dough and filled with seasoned steak, potatoes, rutabaga and onion.
Provided by Lauren Allen
Categories Main Course
Time 1h30m
Number Of Ingredients 15
Steps:
- Make the shortcrust dough: Add flour and salt to a mixing bowl. Cut in shortening and butter until well combined. Stir in 5 Tbsp of water then add 1-3 more tablespoons as needed till dough binds together and is not dry. Be careful not to over mix.
- Divide the dough into two balls and form each into a log. Wrap them in plastic wrap and place chill in the refrigerator for 20 minutes.
- Prepare the filling: Cut the steak into bite size cubes, and chop the potatoes, rutabaga, onion. Add steak, vegetables, thyme, rosemary, garlic powder, salt, and pepper to a bowl and toss.
- Preheat the oven to 350 degrees F.
- Roll the Dough: Take one dough disk out of the fridge, leaving the other to continue to chill while you make the first four pasties. Cut the log into 4 equal pieces. Place one piece at a time on a large piece of parchment paper sprinkled lightly with flour. Roll the dough into a thin circle about 7-8 inches across. Don't worry if your circle isn't perfect as you will be folding and crimping the edges.
- Add filling: Place a heaping spoonful of filling into the center of the dough. Cut off a sliver of butter and place it on top of the filling.
- Fold and seal edges: Lightly moisten the edges of the pastry dough with a little bit of water (use a pastry brush or your finger). Gently lift the dough on one side and bring it over the filling, laying it on top of the dough on the other side. If the dough punctures at all, use any extra dough to patch the hole. Squeeze the edges of the half circle of dough, pressing them firmly together.
- Crimp the edges of the dough: 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.Repeat this process along the entire edge. Tuck the end corners underneath. Lay the cornish pasty on the baking sheet and repeat with remaining dough. When you've crimped all four pasties, remove the remaining dough from the fridge and repeat process.
- Add egg wash: Lightly prick the top of each pasty with a fork (2-3 times) for air to escape. Mix egg and water in shallow dish for the egg wash and use a pastry brush to apply a thin layer on top of each pasty.
- Bake at 350ºF for 40-50 minutes or until golden. Allow to cool for 10 minutes before eating.
Nutrition Facts : Calories 314 kcal, Carbohydrate 29 g, Protein 18 g, Fat 15 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 49 mg, Sodium 232 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
CORNISH PASTIES
On a vacation many years ago, my family stopped for lunch at a little cafe, the Game Keeper Cafe, in Butte, Montana. We ordered a Welsh dish-cornish pasties-and it was absolutely delicious. We couldn't resist asking to meet the cook. We asked for the recipe, and he was happy to share this cornish pasty recipe. -Nellie Rader, Emmett, Idaho
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the beef, potatoes, onions and seasonings; set aside. For pastry, in a large bowl, combine the flour, salt and baking powder. Cut in shortening and butter. Gradually add water, tossing with a fork until dough forms a ball. , Turn onto a lightly floured surface. Divide dough into 12 pieces; roll each into 6-in. circles. Moisten edges with water. Place about 1/2 cup filling on half of each circle. Fold other half over the filling; press edges together with a fork to seal. , Cut several slits in each pastry. Place on a baking sheet. Combine egg and cream; brush over pastry tops. Bake at 400° for 15 minutes. Reduce heat to 350° and bake 40-45 minutes longer or until golden brown.
Nutrition Facts :
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 PASTIES FILLING (CORNISH PASTY - OMAHA STEAKS)
From Omaha Steaks Meat Cookbook by John Harrison. This recipe originally included a pastry recipe, but I use refrigerated pie crusts instead to save time. I just unroll them, roll them out with my rolling pin, cut them with a biscuit cutter, and fill with this filling. THIS RECIPE IS FOR THE FILLING ONLY.
Provided by NELady
Categories Meat
Time 15m
Yield 6 Pasties, 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the beef, potato, carrot, onion, peas, and water in a mixing bowl, and season generously with salt and pepper; Mix well.
- Fill pasty pastry with mixture.
Nutrition Facts : Calories 257.8, Fat 17.9, SaturatedFat 7.2, Cholesterol 53.7, Sodium 64.2, Carbohydrate 8.7, Fiber 1.7, Sugar 2, Protein 14.8
CORNISH PASTIES
Provided by Joan Nathan
Categories dinner, main course
Time 1h50m
Yield 6 large pasties
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 788, UnsaturatedFat 27 grams, Carbohydrate 76 grams, Fat 44 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 13 grams, Sodium 654 milligrams, Sugar 2 grams, TransFat 5 grams
CORNISH BEEF PASTIES
Another recipe adapted from my favorite cookbook - The Creative Cooking Course by C. Turgeon. I hadn't made this in about 10 years before making it for friends recently. This is not only good hot, right out of the oven, but also cold the next day. I'll admit that my prep time is approximate as I didn't stop to watch the clock when I made it and does not include the time the dough is in the refrigerator. It takes a little work to prepare, but it's certainly well worth it.
Provided by Sandaidh
Categories Savory Pies
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Sift flour into a mound on a clean working surface.
- Shape flour into a large ring, forming a high wall.
- Place butter, vegetable shortening, cheese, salt and pepper in center of ring.
- Add half of the water and work into the central mixture with two table knives using cutting motions.
- Work the flour in carefully from the center of the ring, adding more water as needed.
- Mix until all the flour is added and the dough holds together.
- Gather dough into a ball and place in large plastic baggie, or place in bowl and cover with a towel.
- Refrigerate dough for at least one hour before using.
- Roll out dough on lightly floured surface to 1/8 inch thickness.
- Cut six, 6-inch circles from the pastry, marking the center of each lightly.
- Cook potatoes in boiling, salted water until crisp-tender, then drain.
- Spread 1/6 of potatoes over half of each pastry circle, leaving 1/2 inch at the edge to seal.
- Combine meat, onion, salt and pepper.
- Mix well.
- Spread 1/6 of meat mixture evenly over potatoes.
- Moisten the edge of each pastry circle with cold water.
- Bring unfilled pastry half over the filled side and pinch edges together firmly to seal.
- Place on greased baking sheet, sealed side up.
- Brush top of pasties with the egg.
- Bake in preheated 400 degree oven for 10 minutes.
- Reduce oven temperature to 350 degrees and bake about 25 minutes longer, or until well browned.
Nutrition Facts : Calories 769.3, Fat 44.5, SaturatedFat 20.1, Cholesterol 116.3, Sodium 1848.8, Carbohydrate 67.7, Fiber 2.9, Sugar 0.9, Protein 23.5
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 "cornish pasties filling cornish pasty omaha steaks recipes"
CORNISH PASTIES - MUM'S TRADITIONAL CORNISH PASTY RECIPE
From london-unattached.com
5/5 (1)Total Time 1 hr 5 minsCategory Lunch, Main CourseCalories 430 per serving
- Peel the potato and dice all the filling ingredients into small pieces. The meat chunks should be about 1/4cm square, the potato about the same and the onion as finely diced as possible Season well with lots of black pepper and just a little salt
EASY CORNISH PASTIES RECIPE
From recipepocket.com
4.6/5 (5)Total Time 2 hrsCategory Mains, SnacksCalories 664 per serving
- 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.
TRADITIONAL CORNISH PASTY RECIPE - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
CORNISH PASTIES | STORY OF A KITCHEN
From storyofakitchen.com
AUTHENTIC CORNISH PASTY RECIPE - THE DARING GOURMET
From daringgourmet.com
THE PERFECT TRADITIONAL CORNISH PASTY RECIPE
From thespruceeats.com
CORNISH PASTIES RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
CORNISH-STYLE STEAK PASTIES - KAREN'S KITCHEN STORIES
From karenskitchenstories.com
BEST CORNISH PASTIES RECIPE - GROUND BEEF | THE WHOOT
From thewhoot.com
CORNISH PASTIES - BOSH!
From bosh.tv
CORNISH PASTIES RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
EASY CORNISH PASTY RECIPE - THE HEDGECOMBERS
From hedgecombers.com
TRADITIONAL RECIPE FOR CORNISH PASTIES | HOW TO MAKE A …
From victoriahaneveer.com
TRADITIONAL CORNISH PASTIES - HOUSE OF NASH EATS
From houseofnasheats.com
CORNISH PASTY RECIPE - KEEF COOKS
From keefcooks.com
CORNISH BEEF PASTIES - 12 TOMATOES
From 12tomatoes.com
EASY, TRADITIONAL CORNISH PASTY RECIPE - THE GREAT CORNISH OUTDOORS
From thegreatcornishoutdoors.com
GORDON RAMSAY’S CORNISH PASTIES AUTHENTIC RECIPE - TASTEATLAS
From tasteatlas.com
CORNISH PASTY RECIPE WITH REAL STEAK - FOOD NEWS
From foodnewsnews.com
CORNISH PASTIES - THE JOURNEY GIRL
From thejourneygirl.com
CORNISH PASTIES FILLING (CORNISH PASTY - OMAHA STEAKS) - ENGLISH …
From fooddiez.com
TRADITIONAL CORNISH PASTY - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
CORNISH STYLE PASTIES - COOKING FOR OSCAR
From cookingforoscar.com
CORNISH STEAK PASTY RECIPE - BBC FOOD
From bbc.co.uk
HOW TO MAKE PERFECT CORNISH PASTIES - GOOD FOOD
From goodfood.com.au
EASY CORNISH PASTY RECIPE PLUS 10 FILLING IDEAS - DELISHABLY
From delishably.com
AUTHENTIC CORNISH PASTIES RECIPES - FOOD NEWS
From foodnewsnews.com
RICK STEIN’ CORNWALL: CORNISH PASTY RECIPE
From rickstein.com
TRADITIONAL CORNISH PASTIES - EAT WELL RECIPE - NZ HERALD
From nzherald.co.nz
RECIPE - CORNISH PASTY
From lcbo.com
PASTY RECIPE (CORNISH PASTIES) | KITCHN
From thekitchn.com
BEST CORNISH PASTY RECIPE - HOW TO MAKE A CORNISH PASTY
From delish.com
EASY CORNISH PASTIES RECIPE | THE RECIPE CRITIC
From therecipecritic.com
HAIRY BIKERS' CORNISH PASTY RECIPE | GOODTO
From goodto.com
CORNISH PASTIES | KING ARTHUR BAKING
From kingarthurbaking.com
CORNISH PASTY MEAT PIE RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CORNISH PASTIES - READER'S DIGEST CANADA
From readersdigest.ca
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