Cornish Pastie Ii Recipes

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CORNISH PASTY



Cornish pasty image

Reawaken childhood memories of summer holidays with Sara Buenfeld's eat-by-the-sea favourite, the Cornish pasty

Provided by Sara Buenfeld

Time 1h20m

Yield Makes 4

Number Of Ingredients 9

125g chilled and diced butter
125g lard
500g plain flour, plus extra
1 egg, beaten
350g beef skirt or chuck steak, finely chopped
1 large onion, finely chopped
2 medium potatoes, peeled, thinly sliced
175g swede, peeled, finely diced
1 tbsp freshly ground black pepper

Steps:

  • Rub the butter and lard into the flour with a pinch of salt using your fingertips or a food processor, then blend in 6 tbsp cold water to make a firm dough. Cut equally into 4, then chill for 20 mins.
  • Heat oven to 220C/fan 200C/gas 7. Mix together the filling ingredients with 1 tsp salt. Roll out each piece of dough on a lightly floured surface until large enough to make a round about 23cm across - use a plate to trim it to shape. Firmly pack a quarter of the filling along the centre of each round, leaving a margin at each end. Brush the pastry all the way round the edge with beaten egg, carefully draw up both sides so that they meet at the top, then pinch them together to seal. Lift onto a non-stick baking tray and brush with the remaining egg to glaze.
  • Bake for 10 mins, then lower oven to 180C/fan 160C/gas 4 and cook for 45 mins more until golden. Great served warm.

Nutrition Facts : Calories 1174 calories, Fat 68 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 114 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 34 grams protein, Sodium 1.96 milligram of sodium

CORNISH PASTY



Cornish Pasty image

Traditional meat and vegetable pastry.

Provided by Barrie Malson

Categories     World Cuisine Recipes     European     UK and Ireland     English

Yield 6

Number Of Ingredients 11

2.188 cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
½ cup butter, diced
½ cup water
1 ¼ pounds rump roast, cubed
1 onion, chopped
2 potatoes, peeled and diced
2 small carrots
salt and pepper to taste
2 tablespoons milk

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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