Cornish Pasties Recipe

Easy Homemade Cornish Pasties Tastes Better from …

WEBMar 14, 2024 · Make Pasties Dough Recipe: Cut in shortening and butter with the flour and salt. Stir in water until dough binds together. Divide the …

Rating: 4.7/5(10)
1. Make the shortcrust dough: Add flour and salt to a mixing bowl. Cut in shortening and butter until well combined. Stir in 5 Tbsp of water then add 1-3 more tablespoons as needed till dough binds together and is not dry. Be careful not to over mix.
2. Divide the dough into two balls and form each into a log. Wrap them in plastic wrap and place chill in the refrigerator for 20 minutes.
3. Prepare the filling: Cut the steak into bite size cubes, and chop the potatoes, rutabaga, onion. Add steak, vegetables, thyme, rosemary, garlic powder, salt, and pepper to a bowl and toss.
4. Preheat the oven to 350 degrees F.

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Authentic Cornish Pasty Recipe The Daring Gourmet

WEBJan 22, 2020 · 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. …

1. 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, flatten into a 1-inch thick disk, 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.)
2. To Make the Cornish Pasties: Preheat the oven to 350 degrees F.Roll the pastry dough into a log and cut it into 6 equal pieces. 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.
3. 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.
4. 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).

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