Best Dianes Pasty Recipes

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CHEF JOHN'S CORNISH PASTY



Chef John's Cornish Pasty image

This Cornish pasty is one of those rare recipes that novice cooks will find easier to make than experienced bakers. That's because to make this to its original, and very sturdy specifications, you're forced to over-mix the dough; a cardinal sin that literally gives pie makers nightmares.

Provided by Chef John

Categories     Main Dish Recipes     Sandwich Recipes

Time 3h25m

Yield 4

Number Of Ingredients 15

4 cups bread flour
3 ounces cold lard
2 ounces cold butter
1 ½ teaspoons salt
⅔ cup ice water, or as needed
12 ounces beef skirt steak, cubed
1 cup diced Yukon Gold potatoes
½ cup diced onion
⅓ cup diced turnip
1 ½ teaspoons salt
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper
2 tablespoons butter, cut into 8 thin slices
1 large egg, beaten
1 teaspoon water

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.

Nutrition Facts : Calories 499.4 calories, Carbohydrate 10.1 g, Cholesterol 138.5 mg, Fat 45.5 g, Fiber 1.3 g, Protein 12.9 g, SaturatedFat 22 g, Sodium 1920.9 mg, Sugar 1.4 g

AUTHENTIC CORNISH PASTIES



Authentic Cornish Pasties image

A flaky pastry crust filled with savory meat and vegetables, the Cornish Pasty is English comfort food at its best!

Provided by Kimberly Killebrew

Categories     Main Course

Time 4h15m

Number Of Ingredients 14

3 1/2 cups (450 grams) all-purpose flour
1 teaspoon salt
5 ounces (140 grams) unsalted butter (, very cold, diced)
5 ounces (140 grams) lard (, very cold)
How to Render Lard ((click link to learn how to make it yourself. It's super easy and much cheaper than store-bought!))
2/3 cup (155 ml) ice cold water
1 pound (450 grams) beef skirt steak or sirloin (, cut into small cubes)
1 pound (450 grams) firm, waxy potato
8 ounces (225 grams) rutabaga (, peeled and diced in 1/4 inch cubes, or slice them according to personal preference )
7 ounces (195 grams) yellow onion (, chopped)
salt and pepper to taste
unsalted butter ((for cutting in slices to lay inside the pasties))
all-purpose flour ((for sprinkling inside the pasties))
1 large egg (, lightly beaten)

Steps:

  • To Make the Shortcrust Pastry: Place the flour and salt in a food processor and pulse a few times until combined. Add the cold butter and lard and pulse a few more times until the mixture resembles coarse crumbs. Add the water a little at a time, pulsing between additions, until the mixture begins to come together. DO NOT over-mix the dough or the pastry crust will be tough and won't be flaky. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 3 hours before using (this is crucial). (Can be refrigerated for a few days or frozen for up to 3 months.)
  • To Make the Cornish Pasties: Preheat the oven to 350 degrees F.Cut it into 6 equal pieces (rolling the dough into a log and then cutting makes this easier). Wrap and keep the other 5 pieces chilled in the fridge while you're working on one at a time. Roll the dough out on a lightly floured work surface to a 8 inch circle that's about 1/8 inch thick. You can use an 8-inch plate as your guide and cut the dough around it to form your circle.
  • Layer the filling (see note at end): Put layer of potatoes down the center of the pastry circle, leaving about 3/4 inch space on the top and bottom edges of the pastry dough. Lightly sprinkle with salt and pepper. Next add a layer of rutabagas, onions and finally the beef, adding a light sprinkling of salt and pepper between each layer. Lay a couple pats of butter on top of the beef and sprinkle a little flour over the filling.
  • Wet the tips of your fingers and lightly moisten the edges of the pastry dough. For this next part work gently so that the filling doesn't puncture through the dough. If this happens, patch up the hole with some of the scrap pieces of pastry dough. Bring the sides up and seal the pasty down the middle. Turn the pasty onto its side and crimp the edges in traditional Cornish fashion (see blog post pictures as a visual).
  • Assemble the remaining pasties and lay them on a lined baking sheet. Use a sharp knife to cut a slit in the center of each pasty. Lightly brush each pasty with the beaten egg mixture.
  • Bake the Cornish pasties on the middle rack for 40-50 minutes until golden in color. Remove from the oven and let them sit for about 10 minutes (they will be very hot inside) before eating. They can be reheated in the oven (recommended for a crispier crust) or microwave. NOTE: Depending on how full you stuff the pasties you may have leftover filling. No worries, just fry it up together or add it to soup and enjoy it as a separate meal.

Nutrition Facts : ServingSize 1 large pasty, Calories 697 kcal, Carbohydrate 63 g, Protein 28 g, Fat 48 g, SaturatedFat 23 g, Cholesterol 148 mg, Sodium 445 mg, Fiber 5 g, Sugar 3 g

PASTY PASTRY FOR CORNISH MINERS' PASTIES



Pasty Pastry for Cornish Miners' Pasties image

This goes with Recipe #230311 and makes the most outstanding pastry crust ever! Lard is the preferred "shortening" and closest to the "original" recipe. But regular shortening will work, too. Although butter would make it very rich, I've NEVER used butter in this. The crust is very light and flakey--but sturdy enough to hold the pasty ingredients; turns a beautiful golden-brown when brushed with milk prior to baking. This recipe can also be used for quiches (weighted down with beans) and pies.

Provided by Debber

Categories     Savory Pies

Time 10m

Yield 6-8 pasties, 6-8 serving(s)

Number Of Ingredients 5

3 cups flour
1 1/2 teaspoons salt
3/4 teaspoon baking powder
1 cup shortening or 1 cup lard
3/4 cup ice water (the colder the better!)

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* !

Nutrition Facts : Calories 529.8, Fat 34.8, SaturatedFat 8.6, Sodium 628.9, Carbohydrate 47.8, Fiber 1.7, Sugar 0.2, Protein 6.5

CORNISH PASTIES



Cornish Pasties image

Provided by Joan Nathan

Categories     dinner, main course

Time 1h50m

Yield 6 large pasties

Number Of Ingredients 12

4 cups sifted all-purpose flour
1 tablespoon salt
1 1/2 teaspoons baking powder
1 cup shortening
1/2 cup ice water
2 cups potatoes, peeled and diced
2 cups diced sirloin or top round
2 cups chopped onions (optional)
1 1/2 cups grated rutabaga (optional)
1 1/2 cups carrots, peeled and diced
Salt and freshly ground pepper to taste
2 tablespoons butter

Steps:

  • Mix together the flour, salt and baking powder in a large bowl. Add the shortening, cutting it in with a pastry blender. Add the ice water, a little at a time, adding more if necessary until the dough is easily handled. Divide the dough into six pieces, wrap in wax paper, and refrigerate for 30 minutes.
  • For each pasty, roll out a piece of dough into an 8-inch circle. On one half of the circle layer about 2 heaping tablespoons each of the potatoes, beef and onions, and about 1/4 cup each of rutabaga and carrots, adding salt and pepper to taste. Dot each batch of filling with 1 teaspoon butter, and fold the dough over, forming a half-moon. Moisten the edges with water, and seal the edges, crimping them with a fork. Place on a greased baking sheet. In the top of each pasty, cut several small slashes with a sharp knife.
  • Bake in a 425-degree oven for a half-hour. Reduce the heat to 350 degrees, and bake for another half-hour or until the pasties are nicely browned. Serve hot or cold.

Nutrition Facts : @context http, Calories 788, UnsaturatedFat 27 grams, Carbohydrate 76 grams, Fat 44 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 13 grams, Sodium 654 milligrams, Sugar 2 grams, TransFat 5 grams

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