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Cornish Pasties

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is my Mother and Grandmother's Cornish pastie recipe.

This is my Mother and Grandmother's Cornish pastie recipe.

Ingredients

Serves: 8

Metric Cups
  • 125 grams plain flour
  • 115 grams butter (& lard mixed)
  • 1 pinch of salt
  • 225 grams steak (cut into small cubes)
  • 3 large potatoes (finely chopped)
  • 1 turnip (finely chopped)
  • 1 onion (peeled and chopped)
  • 1 leek (finely chopped)
  • 1 pinch of salt
  • 1 pinch of pepper
  • 1 scoop butter
  • 1 medium egg (to glaze - or milk)
  • 4⅖ ounces all-purpose flour
  • 4 ounces butter (& lard mixed)
  • 1 pinch of salt
  • 7⅞ ounces steak (cut into small cubes)
  • 3 large potatoes (finely chopped)
  • 1 turnip (finely chopped)
  • 1 onion (peeled and chopped)
  • 1 leek (finely chopped)
  • 1 pinch of salt
  • 1 pinch of pepper
  • 1 scoop butter
  • 1 medium egg (to glaze - or milk)

Method

Cornish Pasties is a community recipe submitted by JULIEROSE and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Sift the flour with the salt, rub in the fat, until it resembles breadcrumbs the add water to make pastry dough. Leave to rest for at least half an hour or make the day before. Roll out half the pastry into a round about 5 mm. thick (quarter of an inch).
  • Peel and slice the potatoes thinly onto the center of round to form a base for the rest of the filling. Slice the turnip thinly over the potato, then spread the beef on top. Add a little onion, & leek season with salt and pepper then put a dab of butter on top to keep it moist and juicy.
  • Dampen the edge of the circle of pastry with water or milk to help seal it. Bring together the edges to make a parcel with the filling in the center. There should be a neat pastry parcel. If you do get any holes, patch them with a little extra pastry. You can make the pastry neater by crimping the edges. Fold over the edge to make it slightly thicker, then squeeze tightly every 2 cms. to make a neat pattern along the top ot the edge.
  • Put the pastry on a piece of buttered paper, make a small slit on top to let the steam brush the top with a little milk, or egg and put it on a greased baking tray. Bake it in a preheated oven at 200C (gas mark 6) for 30 minutes, reduce the heat to 190C (gas mark 5) and cook another 30 minutes.
  • Sift the flour with the salt, rub in the fat, until it resembles breadcrumbs the add water to make pastry dough. Leave to rest for at least half an hour or make the day before. Roll out half the pastry into a round about 5 mm. thick (quarter of an inch).
  • Peel and slice the potatoes thinly onto the center of round to form a base for the rest of the filling. Slice the turnip thinly over the potato, then spread the beef on top. Add a little onion, & leek season with salt and pepper then put a dab of butter on top to keep it moist and juicy.
  • Dampen the edge of the circle of pastry with water or milk to help seal it. Bring together the edges to make a parcel with the filling in the center. There should be a neat pastry parcel. If you do get any holes, patch them with a little extra pastry. You can make the pastry neater by crimping the edges. Fold over the edge to make it slightly thicker, then squeeze tightly every 2 cms. to make a neat pattern along the top ot the edge.
  • Put the pastry on a piece of buttered paper, make a small slit on top to let the steam brush the top with a little milk, or egg and put it on a greased baking tray. Bake it in a preheated oven at 200C (gas mark 6) for 30 minutes, reduce the heat to 190C (gas mark 5) and cook another 30 minutes.
  • Additional Information

    Do not over fill them else they will fall apart. You can also make a pasty pie just put the ingredients in a pie dish and cover with the pastry top. You can serve them hot or cold.

    Do not over fill them else they will fall apart. You can also make a pasty pie just put the ingredients in a pie dish and cover with the pastry top. You can serve them hot or cold.

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