WebMound 1-1/2 cups filling on half of circle; dot with 1 tablespoon butter. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Place on a parchment …
Preview
See Also: Share RecipesShow details
A shortcrust pastry is a perfect pastry for a traditional Cornish Pasty. Mixing half butter and lard as the fat content really maximises this function. It is simple and all you have to do is work cold and use a food processor. The most important aspect of the pastry is to lock in both the ingredients but also the steam and juices.
As featured on their BBC series, Food Tour of Britain, this Cornish pasty recipe is warming and delicious – perfect for picnics, parties, or lunchtime snack. This recipe makes six regular-sized Cornish pasties and will take around an hour and 10 mins to prepare and cook.
Meat substitutes: The recipe calls for sirloin steak but you can substitute other cuts of beef. Try to choose a tender cut, like shortloin, rib, or skirt steak. Traditional Cornish pasties are made with steak, but feel free to substitute chicken. Vegetarian Pasties: add chick peas or beans and chopped bell pepper in place of steak.
Carefully fold the pastry over, join the edges and push with your fingers to seal. Crimp the edge to make sure the filling is held inside – either by using a fork, or by making small twists along the sealed edge. Traditionally Cornish pasties have around 20 crimps. When you’ve crimped along the edge, fold the end corners underneath.