The Cornish Pasty Recipe at MyDish

The Cornish Pasty

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Method

  • Shortcrust Pastry
  • 225 gm plain flour
  • 115 gm fat (mixture of lard & butter)
  • pinch of salt

  • The Filling
  • 225 gm steak cut into small cubes
  • 2 or 3 large potatoes
  • piece of turnip or swede
  • onion, peeled and chopped
  • salt and pepper
  • The Method

  • 1. Sift the flour with the salt, rub in the fat and mix to a pliable consistency with some water, leave to rest for half an hour.

  • 2. Roll out half the pastry into a round about 5mm thick (quarter of an inch)

  • 3. Peel and slice the potatoes thinly onto the centre of round to form a base for the rest of the filling

  • 4. Slice the turnip thinly over the potato, then spread the beef on top.

  • 5. Add a little onion, season with salt and pepper

  • 6. Dampen the edge of the circle of pastry with water to help seal it, bring together the edges make a parcel with the filling in the centre.

  • 7. There should be a neat pastry parcel. If you do get any holes, then patch them with a little extra pastry. You can make the pastry neater by crimping the edges. Fold over the edge to make it slightly thicker, then squeeze tightly every 2 cms to make a neat pattern along the edge.

  • 8 Put the pastry on a piece of buttered paper, make a small slit on the top to let the steam brush the top with a little milk, and put it on a greased baking tray.

  • 9. Bake in a pre-heated oven at 200C (gas mark 6) for 30 minutes, reduce the heat to 190C (gas mark 5) and cook for another 30 minutes.

  • 10. You can make the pasty as a starter, by making it smaller. Use a saucer as a template to get the size

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    Ingredients

    • 3 potatoes
    • 225g plain flour
    • 115 gm fat
    • 225g steak
    • 1 piece turnip or swede
    • 1 meduim onion
    • 2 pinch salt
    • 2 pinch pepper

    By Views 3871  Added Tue Sep 25 2007


    The Pasty began as the working lunch for the tin miners to take underground with them. I used to make with my mum on a Sunday morning & it was gd fun.

     

    My mother, sister and myself used to make pasties whilst listening to 'the archers' radio show on a Sunday morning. There is nothing as lovely as the smell of pasties cooking in the oven. It is a very traditional local meal. Cornwall is renowed fo Read More

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