Cornish Pasties Recipe
Cornish pasties are easy and simple to make. Made with homemade short crust pastry, beef and vegetables these can be enjoyed hot or colds.
Ingredients
Pastry
- 525 grams (1.15 pounds) plain flour all-purpose
- Salt and pepper
- 260 grams (9.17 ounces) cold butter
- 133 grams (4.69 ounces / 15 tablespoons) water
Filling
- 500 grams (1.1 pounds) beef topside or round steak
- 200 grams (7 ounces / 1 ½ medium) onion
- 360 grams (12.69 ounces / 3 medium) potatoes
- 180 grams (6.34 ounces / 1 medium) carrot
- 3 tablespoons beef stock can use stock made from stock cubes/powder
- 1 egg
Instructions
Pastry
- Sift the flour into a bowl with a pinch of salt. Cut the butter into small pieces and spread over the flour. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs.
- Sprinkle over the water and mix to form a firm dough. Shape into a ball, cover with plastic and chill for about 30 minutes before rolling.
Prepare the filling (do this while the pastry is chilling)
- Cut the meat into tiny piece and place into a large mixing bowl.
- Peel and finely dice the onions, potatoes and carrot and add to the bowl with the meat.
- Season the meat and vegetable mixture with salt and pepper and add the beef stock, mix well and put aside.
Shaping and filling
- Preheat the oven to 200°C (400°F) Line two baking trays with baking paper.Divide the dough into 8 even portions and shape each into a ball.
- Roll each ball on a lightly floured surface to a thickness of about 5 mm (¼ inch) thick. Using a plate, cut each rolled out piece of dough into a round about 18 cm (7 inches) in diameter.
- Divide the filling between the rounds, placing the filling in the centre line of the circle.
- Bring the opposite sides of the pastry above the filling and pinch the pastry edges together.
- Place the Cornish pasties onto a lined baking tray, with the seam side up. Lightly beat the egg, then brush the egg over the pastry using a pastry brush. Then use the tip of a sharp pointed knife to make a small cut on one side of the pastry, this will allow steam to escape when baking.Note: if you don’t have a pastry brush, spread the egg over the pastry with clean hands.
- Place in pre heated 200°C (400°F) oven and bake for 20 min then reduce oven temp to 180°C (360°F) bake for 40 more minutes.
- Remove from the oven and allow to cool slightly before serving. These can be eaten hot or at room temperature.
Nutrition
Serving: 1Cornish pastyCalories: 664kcalCarbohydrates: 63gProtein: 22gFat: 36gSaturated Fat: 21gCholesterol: 128mgSodium: 305mgPotassium: 561mgFiber: 4gSugar: 3gVitamin A: 4610IUVitamin C: 12mgCalcium: 44mgIron: 5mg
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