Curried Cornish Pasties Recipes

CURRIED CORNISH PASTIES

Steps:

• Place all filling ingredients, save milk and tartar, in a skillet. Cook on high for 3 minutes, then reduced to medium low.
• Stir in milk and tartar. Cover and cook for 20-30 minutes.
• To start pastry, mix all ingredients, save shortening and butter, in a mixing bowl. Mix well, then rub in shortening.
• When totally mixed, form 8-10 balls. Place in freezer while filling continues to cook.
• When ready, roll balls into circles, and on half the side, add filling. Moisten rim with liquid from pan, and seal with a fork. Repeat until all is done.
• Or you can do a standing fold which cups more liquid. See photo. I do it this way.
• Cut a couple of tiny slits in each pasty , and optionally but recommended, paint outside with milk. Sprinkle with kosher salt.
• Bake at 400° for 15 minutes. Reduce heat to 350° and bake 20-30 minutes longer or until golden brown.

CORNISH PASTIES

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.

CURRIED POTATO PASTIES

Steps:

• Heat a large pan of water, add the potatoes, then cook for 8 mins until just soft. Add the peas 1 min before the end of cooking time. Drain, then set aside.
• Meanwhile, heat the oil in a frying pan. Fry the onion until soft and slightly coloured. Add the curry paste and mustard seeds, then fry for a few mins more until the mixture smells fragrant. Carefully stir in the potatoes and peas, trying not to mash them. Add the lemon juice and coriander, then leave to cool.
• Heat oven to 200C/fan 180C/gas 6. Unroll the pastry rectangle, place on a floured surface with the long side towards you and roll it out a little more to make it into a square shape. Cut into 4 squares, then cut each one in half so you have 8 long rectangles. Place 4 of them onto a baking sheet, brush the edges with beaten egg and place a quarter of the filling down the centre of each. Top with the remaining pastry, then pinch the edges together to make a sealed parcel. Brush with more egg, then bake for 20 mins until puffed and golden. If cooking from frozen, bake for 30 mins. Serve with fresh green salad and a spoonful of chutney.

CORNISH PASTY

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.

CURRIED VEGETABLE PASTY

Steps:

• Pastry.
• Try to keep all ingredients as cold as possible, rub the fats into the flour and salt. until you get a bread crumb consistency.
• Add just enough iced water to make a dough that comes clean away from the bowl.
• Filling.
• In a large wok heat the oil on high. When the oil is hot add the cumin seeds. To test whether the oil is hot enough, drop a couple of seeds and you should hear a popping sound.
• Add the diced potatoes and cook for 5-10 minutes until the potatoes begin to soften.
• Add the carrots, peas, salt, spices and lemon juice.
• Cook for a further 15 minutes on medium heat. Turn the oven to 350°F.
• Roll out on a floured surface to a narrow strip.
• Fold in three, give a quarter turn so one of the open ends is towards you and roll out again. Repeat three times.
• Cover pastry and leave to rest in fridge 20-30 minutes. Take care to roll away from you and do not break the air bubbles that will rise.
• Place filling into the center and moisten the edges, bring them together and seal in the center. Make a couple of vents to allow steam to escape.
• Cover the pastry with milk or egg wash and bake for 50-60 minutes.