Cornish Pasties

Cornish Pasties Recipe from Cornwall, England

Region / culture: Cornwall, England, United Kingdom | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Cornish pasties are a traditional British pastry filled with a savory mixture of meat, potatoes, and onions, all encased in a flaky pastry crust. These handheld pies are perfect for a quick and satisfying meal on the go.

History

Cornish pasties have a long history dating back to the 13th century in Cornwall, England. Originally made as a convenient and portable meal for miners, the pasty was designed to be hearty and filling, with a thick crust that could withstand the rigors of a day's work underground.

Ingredients

1 medium potato, diced into 0.5 cm pieces
1 medium onion, chopped
225 g (8 oz) blade of beef or rump steak, cut into 1 cm cubes
225 g (8 oz) plain flour
50 g (2 oz) butter, diced
50 g (2 oz) lard, diced
cold water, for mixing
beaten egg or milk, for glazing

How to prepare

Preheat the oven to 220°C / 425°F / gas 7.
In a basin, combine the potato, onion, and meat, mixing well.
In a bowl, combine the flour, butter, and lard. Rub the mixture together until it resembles fine breadcrumbs.
Add about 2 tbsp of water to the mixture and mix until a firm dough forms.
Turn the dough out onto a floured surface and knead lightly.
Divide the pastry into 4 equal portions.
Roll out each portion to about 15 – 18 cm (6 – 7 inches) in diameter.
Trim the pastry by cutting around the edge of a small plate.
Divide the filling evenly between each round of pastry.
Brush the edges of the pastry with water and fold it over the filling, creating a line over the center.
Seal the pasties well and flute the edges with your fingers.
Place the pasties on a baking sheet with the fluted edges facing upward.
Brush each pasty with a little beaten egg or milk.
Bake the pasties for 40 – 45 minutes, or until they turn golden brown.
Serve the pasties hot or cold.

Variations

Try adding carrots or swede to the filling for added flavor and nutrition.
Use different cuts of meat such as lamb or chicken for a unique twist on the classic recipe.

Cooking Tips & Tricks

Make sure to dice the ingredients into small, uniform pieces to ensure even cooking.

- Use cold water when mixing the pastry dough to prevent the butter and lard from melting.

- Flute the edges of the pasties to create a decorative finish and seal in the filling.

- Brush the pasties with beaten egg or milk before baking to achieve a golden brown crust.

Serving Suggestions

Serve Cornish pasties with a side salad or pickles for a complete meal.

Cooking Techniques

Ensure the pastry is rolled out thinly to achieve a crisp and flaky crust.

- Bake the pasties at a high temperature to ensure the pastry cooks through and turns golden brown.

Ingredient Substitutions

Use vegetable shortening or margarine instead of lard for a vegetarian version of the pasties.

- Substitute gluten-free flour for a gluten-free option.

Make Ahead Tips

Prepare the filling and pastry dough ahead of time and assemble the pasties just before baking for a quick and easy meal.

Presentation Ideas

Serve the pasties on a platter with a dollop of ketchup or mustard for dipping.

Pairing Recommendations

Pair Cornish pasties with a pint of ale or a cup of tea for a traditional British meal.

Storage and Reheating Instructions

Store leftover pasties in an airtight container in the refrigerator for up to 3 days.

- Reheat the pasties in a preheated oven at 180°C (350°F) for 10-15 minutes until heated through.

Nutrition Information

Calories per serving

Each serving of Cornish pasties contains approximately 400 calories.

Carbohydrates

Each serving of Cornish pasties contains approximately 40 grams of carbohydrates.

Fats

Each serving of Cornish pasties contains approximately 20 grams of fats.

Proteins

Each serving of Cornish pasties contains approximately 15 grams of proteins.

Vitamins and minerals

Cornish pasties are a good source of iron, vitamin B12, and zinc.

Alergens

Cornish pasties contain wheat, dairy, and may contain traces of soy.

Summary

Cornish pasties are a balanced meal with a good mix of carbohydrates, fats, and proteins, making them a satisfying and filling option for lunch or dinner.

Summary

Cornish pasties are a delicious and satisfying meal that can be enjoyed hot or cold. With a flaky pastry crust and a savory meat and vegetable filling, these handheld pies are perfect for a quick and easy lunch or dinner option.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a cold, blustery day in the small village of Cornwall, England. I was just a young girl, barely old enough to reach the kitchen counter, but I was already fascinated by the art of cooking. My grandmother, a master in the kitchen, was preparing a batch of Cornish pasties - a traditional savory pastry filled with meat, potatoes, and vegetables.

I watched in awe as she expertly rolled out the dough, filled it with the delicious mixture, and crimped the edges to seal in all the flavors. The smell that wafted through the kitchen was heavenly - a combination of buttery pastry, tender meat, and earthy vegetables. I knew right then and there that I had to learn how to make these pasties myself.

As my grandmother worked, she shared with me the history of the Cornish pasty. She told me how it was originally a meal for miners, wrapped in a thick crust to keep the contents warm and protected from the elements. It was a hearty and portable meal that sustained the hardworking miners during long days in the dark, damp mines.

My grandmother learned how to make the perfect Cornish pasty from her own grandmother, who passed down the recipe through generations. Each ingredient was carefully selected and each step of the process was done with precision and care. It was a tradition that had been upheld in our family for as long as anyone could remember.

I begged my grandmother to teach me how to make the pasties, and after much pleading and promising to be careful in the kitchen, she finally agreed. I watched intently as she showed me how to make the dough, how to prepare the filling, and how to shape the pasties just right. It was a labor of love, and I could see the pride in my grandmother's eyes as she passed on her knowledge to me.

After hours of hard work, the pasties were finally ready. The aroma that filled the kitchen was irresistible, and we couldn't wait to dig in. We sat down at the table, the warm pasties steaming in front of us, and took our first bite. It was like nothing I had ever tasted before - a perfect blend of flavors and textures that danced on my tongue.

From that day on, I was hooked. I made Cornish pasties every chance I got, perfecting my technique with each batch. I experimented with different fillings, adding my own twist to the traditional recipe. But no matter how many times I made them, the taste always brought me back to that cold day in Cornwall, watching my grandmother create magic in the kitchen.

Over the years, I shared the recipe with friends and family, passing on the tradition just as my grandmother had done for me. Each time I made the pasties, I felt a connection to my roots, to the generations of women who had stood before me in the kitchen, creating delicious meals with love and care.

And now, as I pass on the recipe to you, my dear grandchild, I hope that you will cherish it as much as I have. May the taste of the Cornish pasties bring you back to our family's kitchen, to the memories we've shared, and to the love that we've poured into each and every bite. Enjoy, and remember that the best recipes are those that are passed down through generations, with love and tradition.