It must be time for me to have a go at making pasties again… Here’s my experience from a couple of years ago – I was really impressed with myself, even more with the pasties!:
I was inspired by a visit to a Cornish café to have a go at making Cornish pasties… we didn’t have one at the café but they did look so good!
I found a recipe, but then adjusted it – it seemed under seasoned to me, and I think the pieces of meat and vegetables should be really quite small. It’s important to use a good quality bread flour so the pastry holds together when cooked… I must admit I had bought a cheap bag of flour, and my pastry split when I took it off the tray.
Cornish Pasty Recipe
These quantities will make three biggish Cornish pasties.
- 250 g good quality strong bread flour (not ordinary plain flour)
- 60 g lard
- 60 g butter
- 1 tsp salt
- cold water
- 1 beaten egg to glaze the pastry
- 450 g good quality beef, cut into tiny pieces
- 225 g potato, diced very small
- 225 g swede, diced very small
- 1 large onion, sliced thinly then cut into small pieces
- Salt and pepper to taste (I used 3 tsp salt, 1 tsp pepper and I think I should have used a bit more)
- Rub the fat into the flour until it looks like fine breadcrumbs.
- Add as much cold water as you need to form into pastry, then knead it lightly but long enough for it to be more like dough, a bit stretchy and smooth; put into an oiled plastic bag or cling film and put it in the fridge for at least 3 hours in the fridge.
- Dived the pastry into three equal pieces and roll it out into equal circles – about the size of a breakfast plate
- Mix the cut vegetables, meat and seasoning together and put onto the pastry, then fold it over, sealing it with water, and crimp the edges
- Glaze and bake at gas mark 3, 325° F, 170° C for about 50-60mins (mine needed another ten mins after this… I had a dreaded soggy bottom!!)