Roll out the Low-Fat Pastry and cut into 12 circles with a 7-inch plate. Place 1/3 cup of filling on each half, moisten outer edge with water, fold over and seal. Cut 2 small slits in each for …
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Pre heat oven to 400 F (200 C) (gas mark 6). Rub the shortening into the flour and salt and add just enough water to make a firm pastry dough. Divide the pastry into 4 equal pieces and roll …
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Jul 11, 2016 - Chef John's simple recipe for Cornish pasties is filled with skirt steak, onion, potatoes, and turnips. British Foods. Irish American Mom. Irish Potatoes. Idaho Potatoes
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Place the tray in the preheated oven and roast the cauliflower for 15 minutes until softened and coloured. 4. Lower the oven temperature to 200°C fan/220°C/gas mark 7. 5. Add the …
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Adapted from Gordon Ramsay’s Great British Pub Food, these pasties largely resemble the original Cornish pasties, but with a little twist — the recipe uses different cuts of beef, namely rump or sirloin, while the meat and vegetables are precooked to add more flavor.
This recipe uses a shortcrust pastry made by hand or in a food processor, but if you are pressed for time, a ready-made pastry will do fine. Even if your pasties are not perfect, this is a fun recipe to make, and cooking Cornish pasty in the oven is straightforward.
Traditional Cornish pasties are made with steak, but feel free to substitute chicken. Vegetarian: add chick peas or beans and chopped bell pepper in place of steak. Make Ahead Instructions: Cornish pasties are best baked fresh, but you can make the dough 1-2 days ahead of time and store it in the refrigerator.
Annie used to use rump steak and so that is my suggested cut of beef for these pasties. Don't be shy with the pepper either. Note: If there is any filling left over, just freeze it or make another pasty or pie! Pre-heat oven to 220 °C/ Gas 7. Pastry: Place the flour, butter, white vegetable fat and salt into a large clean bowl.