Cornish pasties! I do love a good cornish pasty! Now, I have to say up front that I am NOT cornish. However, I have married into a cornish family so I do have a, somewhat tenuous, link to Cornwall. Over the years I have been with Mr N, I’ve had so many utterly gorgeous cornish pasties – first made my by lovely mother in law and in the last few years made by my lovely father in law. In fact, when we go to visit them, I try to make the request that we have at least one meal of pasties. I follow my father in law’s example by cutting them open and sprinkling liberally with vinegar – and this is one of my favourite meals of all time. So, when I realised that I had quite a lot of slow cooked beef left over from the week’s roast dinner, I decided (much to the delight of Mr N) that I would have a bash at making my own pasties. Not only that, but I was determined to make my own pastry. And I have to say I am delighted with how they have turned out! I’m pretty sure that they aren’t authentic (after all I’ve avoided the turnip/swede as the kids aren’t that keen) but I don’t think they are a bad facsimile of a good cornish pasty. So, if you fancy a go – here’s the recipe.
For the pastry
500g plain flour
250g butter (cut into small cubes)
6 to 8 teaspoons of cold water
For the filling
1 onion (finely chopped)
1 – 2 potatoes (peeled and chopped into small chunks)
450g chopped or shredded beef
2 tablespoons of flour
1 egg (beaten) for the egg wash
Salt and pepper to taste
- Put the flour into a large bowl and add the butter. Rub the butter into the flour until it resembles fine breadcrumbs.
- Add most of the cold water and bring it together with a palette knife into a dough ball. Once it is almost combined, finish combining with your hands. Try not to overwork the pastry.
- Wrap the dough in cling film and pop in the fridge for 30 minutes.
- Preheat the over to 200 degrees C.
- Whilst waiting, combine the beef, onion and potato in a bowl and add salt and pepper to taste.
- After 30 minutes, cut the dough into 4 roughly equal pieces.
- Roll each piece out as large as possible (I used a 22 inch plate to help guide me) on a lightly floured surface.
- Add a good quantity of the filling mixture down the middle of each pastry circle and brush the egg wash around the edges of each one.
- Bring two sides of the circle together to create a parcel, then use your forefingers and thumbs to create a crimping effect down the centre.
- Brush the whole pasty with the egg wash and pop in the over for approximately 30 minutes.
I was really surprised with how easy cornish pasties were to make and how great they tasted as well. I guess the real test will be making them again for my in laws and letting them tell me how close to the real thing I am!
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