Cornish Pasties Iii Recipes

GORDON RAMSAY'S CORNISH PASTIES

Steps:

• Combine flour, salt, and butter until they resemble coarse breadcrumbs, then add 9 tbsp of water to form the dough-add more if needed. Knead the dough for a few minutes, then form into a ball, cover with cling film and leave to rest in the fridge for at least 30 minutes.
• Cut the vegetables and meat into equal, 1 cm pieces, and season with salt and pepper. Sauté the meat in the mixture of 1 tbsp olive oil and 10 g butter for 1-2 minutes, then transfer to a plate.
• In the same pan, add the rest of the butter and fry the vegetables for 5-7 minutes until slightly golden. Add the juices from the beef and cook till the vegetables are tender, then combine with the beef and leave to cool.
• Preheat the oven to 220°C. Make four equal pieces of dough and roll out each one to a 3-4 mm thick circle; trim each to 25 cm in diameter - help yourself with a dinner plate to measure that out. Evenly divide vegetables and meat onto each one and sprinkle with salt and pepper once more.
• Cover the edges of the pastry with the beaten egg, then fold in half and crimp the edges to prevent the filling from leaking. Place the pasties onto a large baking sheet and brush them with the beaten egg, transfer in a preheated oven and bake. After 10 minutes, lower the temperature to 180 °C and bake for another 20-25 minutes. Cover with greaseproof paper if the pasties start to get overly brown.

CORNISH FINNISH MICHIGAN PASTIES

Steps:

• Whisk together flour and salt in a large bowl. Cut shortening. Make a well in the center of the mixture, and quickly stir in ice cold water. Form dough into a ball. Set aside.
• Dissolve the bouillon cube in the hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, monosodium glutamate, and bouillon.
• Roll out pastry dough into 6 x 8 inch rectangles. Place about 1 1/2 cups of filling in the center of each rectangle. Bring 6 inch sides together, and seal. Cut a slit in the top of each pasty. Place on dull, not black, baking pans.
• Bake at 425 degrees F (220 degrees C) for 45 minutes.