Sunday, November 11, 2012

Traditional Cornish Pasties

The Cornish pasty is known and loved throughout Britain and Ireland.

It originates from Cornwall, and it is generally believed that the pasty evolved for Cornish tin miners, who, unable to return to the surface at lunchtime had a hearty, easy to hold and eat, lunch dish. With their hands often dirty from a mornings work, the pasty could be held by the thick pastry crust without contaminating the contents.

The Pastry

•440g all purpose/plain flour

•4 pinches of salt

•220g butter, cubed

•8-12 tbsp cold water

The Filling

•1 large onion, finely chopped

•1 1/2 cups potato, cut into 5 mm dice

•1 1/2 cups swede, cut into 5 mm dice

•450g rump steak, cut into small cubes

•Salt and pepper

•2 eggs, lightly beaten


Makes 10 pasties

Pre-heat oven to 220 °C.

First make the shortcrust pastry.

•Place the flour, butter and salt into a food processor and pulse to create crumbs.

•Add the water to the mixture and pulse till it comes together in a big lump, add more cold water a teaspoon at a time if the mixture is too dry,

•Divide the pastry into 2 balls, wrap in clingfilm and chill for a minimum of 15 minutes, up to 30 minutes (otherwise it gets too hard).

• Take one ball and roll to approx 8mm thickness on a floured benchtop. Cut out circles with a plate or bowl to make pasties the size of half that vessel. (traditional pasties are made with a circle of pastry the size of a dinner plate).

•Place the onion, potato, swede and meat into a large mixing bowl and mix thoroughly.
•Divide the meat mixture between each pastry circle and place to one side of the circle. Brush the edges with a little beaten egg. Crack on some fresh black pepper and a small pinch of salt.

•Fold the circle in half over the filling so the two edges meet. Fold and crimp the two edges together to create a tight seal. Brush each pasty all over with the remaining beaten egg.

•Place the pasties on a greased baking sheet and bake for 45 minutes until golden brown.

•Serve traditonally from the pocket after a hard mornings work or walk, or with friends after a bikeride as we did...with mushy peas and tomato sauce!
My friend Paul and I - Eliza told me Paul apparently loves mushy peas. Paul kudos!

1 comment:

  1. What is "swede"? Is that an Australian / English term, or an ingredient I've never heard of...?