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 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.
ENGLISH PASTIES
Pasties - which are meat-filled turnovers - came from England along with the Cornish who settled in America. Years ago, miners and woodsmen throughout the Midwest relished having these pasties in their lunch boxes.
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Combine flour and salt. Cut in shortening. Add enough water or milk to moisten dry ingredients. Shape into a ball. Cover and set aside. , For filling, toss together beef, pork, potatoes, onion, salt and pepper. Divide the pastry in half and roll each into a 10-in. circle. Divide the filling over the center of each pastry; dot each with 1/2 tablespoon butter. Fold pastry over the filling, sealing edges tightly. Cut slits in the top of the pasties. If desired, brush tops with egg. Place on a greased baking sheet. Bake at 400° for 45 minutes. Spoon 1 teaspoon water per pastry in slits. Reduce heat to 350°; bake 15 minutes longer or until golden.
Nutrition Facts : Calories 605 calories, Fat 32g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 518mg sodium, Carbohydrate 53g carbohydrate (4g sugars, Fiber 3g fiber), Protein 23g protein.
OLD ENGLISH CORNISH PASTIES
These are great especially for packed lunches or light dinner. They freeze really well so you can make them ahead and have them handy. Just heat them up and enjoy.
Provided by Marlitt
Categories Savory Pies
Time 1h35m
Yield 3 pies
Number Of Ingredients 13
Steps:
- Mix flour and lard, then add salt and water. Work into smooth dough and rest under a cover or in fridge for 30 minutes.
- Meanwhile, prepare the filling:.
- Chop liver coarsely in a blender and mix with beef.
- Add salt and pepper and let rest for 10-20 minutes.
- Peel onion and pare potatoes, carrot and turnip; slice thinly, and blanch in boiling water for 2-3 minutes with thinly sliced celery.
- Drain and season with salt and pepper.
- Roll out dough to 1/8 inch thickness; cut into 3 large squares.
- Put a layer of vegetables on half of each square and top it with meat mixture.
- Brush edges of dough with egg and fold plain half over the meat.
- Pinch edges together tightly.
- Bake for 1 hour: first for 2-3 minutes at 400°F, then at 325°F for 1 hour.
Nutrition Facts : Calories 1023.3, Fat 62.3, SaturatedFat 24.7, Cholesterol 138.3, Sodium 142.2, Carbohydrate 94, Fiber 6.8, Sugar 4.2, Protein 20
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 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
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