Best Cornish Pasty Recipes

CORNISH PASTY

Steps:

• Rub the butter and lard into the flour with a pinch of salt using your fingertips or a food processor, then blend in 6 tbsp cold water to make a firm dough. Cut equally into 4, then chill for 20 mins.
• Heat oven to 220C/fan 200C/gas 7. Mix together the filling ingredients with 1 tsp salt. Roll out each piece of dough on a lightly floured surface until large enough to make a round about 23cm across - use a plate to trim it to shape. Firmly pack a quarter of the filling along the centre of each round, leaving a margin at each end. Brush the pastry all the way round the edge with beaten egg, carefully draw up both sides so that they meet at the top, then pinch them together to seal. Lift onto a non-stick baking tray and brush with the remaining egg to glaze.
• Bake for 10 mins, then lower oven to 180C/fan 160C/gas 4 and cook for 45 mins more until golden. Great served warm.

VERY EASY CORNISH PASTY

Steps:

• Heat the oil in a large frying pan.
• Soften the onion for about 5 mins, then add garlic and thyme and fry for another 2 mins on high temperature. Add the mince and fry for about 10 mins until browned, add potato and carrot fry for a couple of minutes then add flour, stir well and pour the beef stock over, add a pinch of salt and a generous pinch of freshly ground black pepper and stir some more. Reduce the heat, partly cover and leave to simmer for 30 mins, stir occasionally.
• When the filling is cooked, taste and add more salt and pepper if needed (make sure you add plenty of pepper )
• Then leave it to cool.
• Preheat the oven to 180C, line a baking tray with grease-proof paper.
• Roll out the pastry and cut into 3-4 circles of about 25cm diameter.
• Separate the filling in 3-4 portions and place each portion slightly to one side of each pastry circle, top it with few frozen peas. Apply egg around the edge, then fold it in a half and seal it. Place the pastries on the baking try and glaze them with egg.
• Bake them in the oven for about 30 mins.
• Cool them and enjoy warm or cold.

CHEF JOHN'S CORNISH PASTY

Steps:

• Cut flour, lard, cold butter, and 1 1/2 teaspoons salt together in a bowl with a pastry blender until mixture has the consistency of coarse crumbs. Make a well in the center and pour in ice water. Mix with a fork until mixture begins to come together; use hands to form into a dough ball.
• Turn dough out onto a lightly-floured work surface and knead until dough is smooth and forms a firm ball, about 2 minutes. Wrap dough tightly in plastic wrap and refrigerate until chilled, at least 2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
• Stir steak, potatoes, onion, turnip, 1 1/2 teaspoons salt, black pepper, and cayenne pepper together in a bowl until evenly-combined.
• Beat egg and 1 teaspoon water together in a small bowl.
• Divide dough into 4 equal rounds and roll each round out to about 1/8-inch thickness and 8-inches in diameter. Brush each dough round with egg mixture.
• Place 1/4 of the steak mixture slightly off-center on each round of dough, and top steak mixture with 2 slices butter. Fold dough over steak filling to form a half moon shape and press edges together to seal. Trim excess dough from edges of pasties. Transfer pasties to the prepared baking sheet and crimp edges with the tines of a fork; poke fork 1 time into the top center of each pasty and brush tops with egg mixture.
• Bake in the preheated oven until browned and bubbly, about 1 hour. Cool on a wire rack for 5 to 10 minutes.

PASTY PASTRY FOR CORNISH MINERS' PASTIES

Steps:

• Mix dry ingredients in mixing bowl.
• Cut in shortening with a pastry blender until the mixture resembles coarse crumbs.
• Add ice water a little at a time, tossing with a fork to make a pastry-like dough.
• Add a bit more water if it seems dry and won't hold together when squeezed lightly.
• Gather into a ball, press firmly now, then wrap with plastic wrap and chill while preparing the pasty ingredients (see Recipe # ).
• Roll dough out on a lightly floured surface (or on top of a piece of plastic wrap which can easily be folded over and then peeled off once the pasty ingredients are loaded).
• Edges of pasty should be brushed with a smidgen of water and then crimped VERY firmly with a fork (and I fold them and crimp again -- so none of the liquid seeps out).
• Brush tops of finished pasties with milk to enhance the crust (it will bake to a beautiful golden brown).
• NOTE: Like pastry dough, pasty dough should be handled as LITTLE as possible to ensure flakiness. So, *handle with care* !

CORNISH PASTY (MEAT AND POTATO PIE)

Steps:

• Boil water and add crisco and salt. Stir until the crisco is all melted. Add the flour and stir until all blended. Place mixture on a long strip of saran wrap in a long roll the shape of french bread. Wrap the saran wrap around the dough mixture tightly and refrigerate 3 hours. (double this recipe) Meanwhile, Dice the potatoes into small cubes... dice the onion and rutabaga or carrots. Mix in the meat mixture thoroughly using your hands and add about 2 T. salt and 2 tsp pepper. Once the dough is cooled... chop off about 2"-3" of the dough and roll in a circle using flour to keep it from sticking to the surface and rolling pin. Flip back and forth and roll to about a 7 or 8" circle and 1/8 inch thick. Place 1/2 cup of the filling off center on the circle. Top the filling with a dab of butter. Flip the dough over the filling and seal like you would a pie dough, cutting off the excess dough and using it for the next pasty. It should be shaped like a half moon. This part takes some practice. You can roll the dough in a rope pattern or use a fork to seal. If you get a hole (rolled the dough too thin), just patch it up with a little pice of rolled dough. Take a knife and make a slit in the top for steam to escape and place on an ungreased cookie sheet. Repeat with the rest of the dough and filling. If you have left over dough... don't worry. It can be used for pizza. Bake in 350 degree oven for 45 minutes. Then brush the top with milk and put back into the oven for 10 more minutes. Remove and cool on a brown shopping bag that has been cut and opened flat. Serve with pats of butter or as we in the Upper Peninsula of Michigan do...with catsup.

CORNISH PASTIES FILLING (CORNISH PASTY - OMAHA STEAKS)

Steps:

• Place the beef, potato, carrot, onion, peas, and water in a mixing bowl, and season generously with salt and pepper; Mix well.
• Fill pasty pastry with mixture.

CORNISH PASTY

Steps:

• Make pie crust: Mix flour by hand with 1/2 of shortening till crumbly.
• Add remaining shortening and continue to mix.
• Salt may be added to flour if desired.
• Add water- mix with fork until forms into a ball.
• Roll out into top and bottom crust.
• Or may use purchased crust.
• Preheat oven to 350.
• Put uncooked pie crust into bottom of 9" pie plate.
• Cover with a layer of sliced potatoes.
• Sprinkle with 1/3 of the onions.
• Crumble 1/2 ground chuck and spread over potatoes.
• Continue layering ending with potatoes and onions.
• Cover with top crust.
• Put a few holes in it for steam to escape.
• Bake approximately 1 1/2 hours until potatoes are soft.
• Let sit 10 minutes before slicing.
• Serve in slices as a pie with Chili Sauce on the side.

CORNISH PASTY

Steps:

• In a small saucepan, cover carrots with water. Bring water to a boil and cook until tender, about 10 minutes. Let cool and slice. Sift flour, salt, and baking powder together in a bowl. Add butter, and rub to the consistency of coarse crumbs. Mix in water. If dough is sticky, add more flour.
• Roll dough out until about 1/4 inch thick. Cut out six circles, each about 5 inches round. Do not stretch the dough.
• Mix meat and vegetables together, and salt and pepper to taste. Cover half of each pasty base with the filling. Moisten pastry edges, fold pastry over the filling. Press edges together with a fork. Transfer raw pasties to a baking sheet, brush tops with milk, and make a small slit in each top to allow steam out.
• Bake at 450 degrees F ( 230 degrees C) for 10 minutes. Turn oven down to 350 degrees F (175 degrees C), and bake for 35 minutes.

PENDARVIS HOUSE CORNISH PASTY

Steps:

• First prepare the crust. Combine the flour and salt and work in the lard. Add 2/3 cup water (more if necessary) until dough holds together. Knead well and form into a ball. Refrigerate until needed. Then prepare the filling. Remove bone, gristle, and membranes from the meat and cut into 1/2 inch cubes. Combine the meat, potatoes, onions, and suet. Add the salt and pepper, mixing it in well. On a well-floured board roll out the dough into a circle approximately 16 inches in diameter. Place circle onto baking sheet with half of circle lapping over edge of pan. Place the filling onto the circle, keeping the mixture 1 inch from the edges and as straight as possible. Moisten the 1 inch edges with water and with a quick, careful motion flip lapping side over. Press edges together well, then fold over 1/2 inch and pinch to seal well. make 3 cuts in top cruse to allow steam to escape. Bake at 350 degrees F for 2 hours. Use 4 large spatulas to lift onto serving platter. Serves 6-8.

CORNISH PASTY FROM YOUTUBE

Steps:

• 1. PUT SOME FLOUR IN A SHAKER SMALL DISH OF WATER ROUGH PUFF PASTRY FOR 3 PASTIES - DOUBLE FOR 6 BREAD FLOUR 225 GRAMS 8 OZ (- FOR 6 - 450 GRAMS) BUTTER - CHOPPED 75 GRAMS 2.65 OZ (- FOR 6 - 150 GRAMS) LARD - CHOPPED 75 GRAMS 2.65 OZ (- FOR 6 - 150 GRAMS) PINCH OF SALT COLD CHILLED WATER ABOUT ½ CUP (- FOR 6 - ABOUT 1 CUP) USING A PASTRY BLENDER CHOP BUTTER AND LARD INTO FLOUR INTO PEA SIZES ADD WATER MIX TURN OUT ONTO WORK SURFACE JUST PULL PASTRY TOGETHER - DON'T KNEAD ROLL OUT INTO A THICK RECTANGLE - THEN FOLD INTO THIRDS - ( FOLD TOP DOWN TO MIDDLE, THEN BRING BOTTOM UP TO MIDDLE) THEN MAKE 1 TURN (SEAM ON THE SIDE) ROLL OUT INTO A THICK RECTANGLE - THEN FOLD INTO THIRDS - THEN MAKE 2ND TURN ROLL OUT INTO A THICK RECTANGLE - THEN FOLD INTO THIRDS - THEN MAKE 3RD TURN PLACE IN A PLATE - SEAM SIDE DOWN - AND WHACK 3 TIMES (FOR FUN), THEN COVER WITH SARAN. PUT IN FRIG. ITS GOOD TO PUT IN FRIG OVERNIGHT
• 2. FILLING: POTATOES - ABOUT 1 MED POTATO PER PASTY - CUT INTO SLIVERS (ABOUT 60- GRAMS) ONION - 1 LARGE ONION PER ABOUT 3 PASTY (ABOUT 30 GRAMS) SWEDE - RUTABGA - TURNIP - CUT INTO THINNER SLICES THAN THE POTATO (ABOUT 40 GRAMS) FLANK OR SKIRT BEEF - CUT INTO THIN, SMALL SLICES (ABOUT 60 GRAMS) SALT/PEPPER PUT OVEN ON 425 DEGREES CUT PASTRY INTO 3 PIECES - ROLL INTO CIRCLE YOU WILL PILE EVERYTHING INTO THE MIDDLE OF THE PASTRY ROUND: TOP WITH 1 LG HANDFUL OF POTATO - SALT & PEPPER 1 SM HANDFUL OF ONION 1 SM HANDFUL OF RUTABAGA - SALT AND PEPPER 1 LG HANDFUL OF MEAT = SALT AND PEPPER TOP WITH 1 SHAKE OF FLOUR TOP WITH 3 SMALL PIECES OF BUTTER (AND ALSO CLOTTED CREAM IF YOU HAVE) USING PASTRY BRUSH BRUSH WATER AROUND THE EDGES PULL UP THE CENTER AND SQUEEZE TOGETHER, THEN SQUEEZE ALL ACROSS THE PASTRY TOP AND SIDES BEAT 1 EGG AND GENEROUSLY SLATHER ON ALL THE PASTIES PUT IN OVEN FOR ABOUT 15 MINUTES (WATCH FOR BROWNING), THEN TURN OVEN DOWN TO 320 - 350 FOR ABOUT 45 MINUTES GOOD TO SERVE WITH PICKLED ONIONS!