MENU
 
 
 
 

  • Cornish Pasties

    1 vote
    Cornish Pasties
    Prep time:
    Cook time:
    Servings: 2
    by Chef Michael H Fitzpatrick
    3 recipes
    		 >
    The secret is in the pastry! It must be mealy pie dough as other pastries are just not firm enough to support the filling which must be cooked from raw! The following recipe is meant as a guideline only as various fillings can be used, in fact in 18th century England the wives of miners used to put meat in one end and fruits and jams in the other, then put their initials in the pastry so they would know which end was which. And of course the famous crimp along the top they could hold whilst eating and discard after they had eaten the fillings. They had dirty hands!

    Ingredients

    • Mealy pie dough.
    • Pastry flour 1 pound 4 oz or 500 g
    • Butter 14 oz or 350 g
    • Salt 2 tsp or 10 g
    • Water 6 oz or 150 g
    • Filling for two Pasties
    • 50 g lean beef fine diced
    • 2 large potato's peeled and fine diced
    • 2 large onions fine diced
    • 2 turnips fine diced
    • 500 g mealy pie dough
    • 1 egg beaten

    Directions

    1. pre-heat oven to 325 deg.
    2. In a large bowl mix all ingredients except egg and season.
    3. Divide the dough into two and roll into circles.
    4. Divide the filling equally and place in the centre of dough circle leaving about 1 inch around the edge.
    5. Dampen the edges with water and draw up from each side to the centre, crimp slightly and double over and firmly crimp all the way down on both sides of the centre using thumb and forefinger.
    6. make small slits on the top each side to vent and brush with egg wash.
    7. Place on baking tray and bake for 45 min to 60 min until golden brown, can be eaten hot or cold.

    Similar Recipes

    Leave a review or comment