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2010 Cooking Club Week 11: Cornish Pasties
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15-03-2010 2:23pm#1Cornish Pasties
These are good for Lunch, or with a salad for dinner. They are quite filling
You can make the pastry yourself, or buy pre-made shop bought pastry. I make my own.
This recipe should be good for three pasties.
Ingredients
Pastry
200g Flour
110g Butter
Pinch of Salt
Ice Cold Water
Filling
½lb Mince
1 Onion
1 Medium Potato
Oxo Cube
Herbs
Tomato Purée
Water
Salt
Pepper
1 Egg
If you want to make more pastry, then just make sure of the ratio of flour to butter, it freezes very well for using later.
Method
Make the pastry first
Pastry is best when all the ingredients are very cold.
Cut the butter into small cubes, and stick in the fridge for fifteen minutes.
Sieve the flour into a bowl, add a pinch or two of salt, then rub the butter in with your fingertips until the mix resembles fine breadcrumbs (Alternatively, use a food processor, which I do).
Start adding water, a teaspoon at a time, and mix until the pastry forms into a ball. It shouldn't need much water, about 2-4 tsps. This amount of flour/butter will make a ball about one and a half times the size of a tennis ball.
Cover with cling film, and stick it into the fridge while you make the filling.
Filling
Method
Dice the potato into small cubes, about 2cms, same for the Onion
Brown the Mince in a pan/saucepan,
when the mince is just about fully browned, crumble the Oxo cube into the mince and mix it up. Once browned, leave the juice in the pan with the mince, and remove from heat
Add the potato and onion to the pan, and put back on a medium heat, then add a pinch of the herbs (whatever herbs you have handy, I'm using Parsley and Thyme), a tbsp of tomato purée, a few dashes of worcester sauce and salt & pepper.
Keep mixing this up until the onions are soft then remove from the heat. This will also part-cook the potatoes.
The filling should be moist, not swimming in juices, but just moist so it looks spreadable. If you need to, add some water, a little bit at a time.
At this point, I should mention that you can pretty much whack whatever you like into the filling, other popular choices are Turnip, Carrot, Leek, Mushroom, Peas, just make sure you keep the volumes consistent so you don't overfill the pastry in the next step. Dice any other root veg the same size as the other veg. As you can see from the pictures, I added Mushrooms to mine too.
The next post is for putting them together and cooking, I had to split it because you can only have 15 pics per post14
Comments
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Pre-heat the oven to 180C-200C, Gas Mark 4-6
Beat an egg in a cup or small bowl.
Lightly dust a flat surface with flour and take the ball of pasty out of the fridge.
Roll the pastry fairly thin, and use a side plate, you know one like a restaurant gives you for bread, or you might use at home for a sandwich, to measure the size you need to cut the pastry. Cut three of these.
Now, imagine an "equator" running horizantally across the pastry round. Spoon one third of the filling mix onto the pastry, keeping it below the equator. Spread it around, but make sure you leave about half an inch around the edges.
Now brush beaten egg all around the edge of the pastry round, then fold the top half of the pastry over the filling and use a fork, or your fingers, to seal around the edges. Stab the top with a fork a couple of times, and if you have extra pastry knocking around, make some little decorative shapes and stick them on top.
Finally, brush the top of the pasties with the rest of the egg
(as you can see from the picture, the middle one there had a bt of an accident when flattening down the edges, so I patched it with some spare pastry)
Place the pasties on a baking tray, I use greaseproof paper too, in case they leak, and stick in the oven for about a half hour, until they are golden. (mine took about 25mins, but do check them after 20mins)
Now, these are piping hot on the inside, so be careful eating them. They are also good cold, or re-heated.
If you want to store them for eating at a later date, I'd freeze them uncooked.
Enjoy!
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Moderators, Category Moderators, Entertainment Moderators, Science, Health & Environment Moderators, Regional East Moderators Posts: 18,493 CMod ✭✭✭✭
Join Date:Posts: 17215
Made these earlier, certainly tasty so I'll be making them again. I think I made a bit of a mess with the egg, didn't use enough or something. I doubled the flour and butter. For herbs I used herbes de provence, some thyme and paprika. I used some Orgran, soy sauce and tomato puree instead of Oxo. Thanks Des.
Moderator: Television, Psychology and Dublin County North.
CMod: Entertainment
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The Black Oil wrote: »I think I made a bit of a mess with the egg, didn't use enough or something.
It looks to me like you didn't brush egg all over the top of them, just got in patches.
In the "cooked" picture, is the yellow stuff egg or butter?
If it's egg, then you just didn't spread it around enough.
Glad you liked them though. 0 -
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Made these yesterday and they were really tasty! I would never have considered making them before. Glad I beat you to the post now with my meatballs recipe
I did the pastry by hand, just to avoid washing all the bits and bobs of the food processor and it was a perfect recipe - short as a dwarf in his socks, as they say in Cornwall*
Will try these again soon, ideal for lunch
*probably0 -
Chauffe, Marcel, chauffe!Join Date:Posts: 64402
That was a bit of a challenge. Was it my total inexperience with pastry or should I blame my tools?
Anyway, I made a balls of the first one and I made too much filling and left the potatoes a bit too big, but the end result was yummy! Great to "hide" a few vegetables. I used potato, onion, carrot, parsnip, leek and mushroom. Can anyone else manage to eat 2 of these for lunch?
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I made them this evening. Firstly, good recipe, easy to follow! I'd never had a Cornish Pasty before and honestly I was a bit disappointed. I'm not a huge pastry fan really, and that could be it. It was warm and filling, but I doubt I'd be making them again. Nothing wrong with the recipe at all, it just wasn't my thing. My parents loved them though. 0
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I made them this evening. Firstly, good recipe, easy to follow! I'd never had a Cornish Pasty before and honestly I was a bit disappointed. I'm not a huge pastry fan really, and that could be it. It was warm and filling, but I doubt I'd be making them again. Nothing wrong with the recipe at all, it just wasn't my thing. My parents loved them though.
tbh, i felt the exact same way about the veggie ones des made for me - wont be pushing him to make them again for me. my problem is i loved them as a kid but the veggie version just doesnt cut it
and des wouldnt put peas in them - i love peas :-(0 -
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Mr Magnolia wrote: »Sure how else would ya serve them....
They were lovely, I've another 2 in the fridge for lunch/dinner tomorrow too. Cheers Des, certainly be making these again.
but... but... but... the ketchup and the peas are touching... DEAR LORD MAN WHAT ARE YOU DOING??!?! ketchup lives in ramakins on the side... true story.0 -
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