Cornish Pasties

Introduction

Dive into the rustic charm of Cornwall, where the pasty—a comforting, handheld pie—holds cultural and culinary significance. Traditionally filled with beef, potato, swede (or rutabaga), and onion, the Cornish pasty is a delightful testament to simplicity done right. Wrapped in a golden, flaky pastry, each bite is a hearty embrace of flavors that stands the test of time. Join us as we explore how to recreate this iconic dish at home, savoring its history in every mouthful.

Kitchen Equipment Required

• Chef’s Knife
• Cutting Board
• Mixing Bowls
• Rolling Pin
• Baking Tray
• Parchment Paper
• Pastry Brush
• Measuring Cups and Spoons

Cooking Time

Total estimated time: 2 hours

Cornish Pasties Recipe

Ingredients

• 500g (4 cups) all-purpose flour
• 5g (1 tsp) salt
• 250g (1 cup) unsalted butter, chilled and cubed
• 150ml (2/3 cup) cold water
• 450g (1 lb) beef skirt, diced into small cubes
• 200g (1.5 cups) potato, diced
• 150g (1 cup) swede (rutabaga), diced
• 150g (1 cup) onion, finely chopped
• 5g (1 tsp) salt
• 3g (1/2 tsp) black pepper
• 1 egg, beaten, for egg wash

Instructions

Step 1: Prepare the Pastry

In a large mixing bowl, combine the all-purpose flour and salt. Add the chilled, cubed butter, and use your fingers to rub it into the flour until the mixture resembles coarse breadcrumbs. Gradually add cold water, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.

Step 2: Prepare the Filling

In another large bowl, combine the diced beef, potato, swede, and onion. Season with salt and black pepper and mix well to ensure the flavors are evenly distributed throughout the filling.

Step 3: Assemble the Pasties

Preheat your oven to 180°C (350°F). Roll out the chilled dough on a lightly floured surface to about 5mm (1/4 inch) thick. Cut out circles approximately 20cm (8 inches) in diameter. Place a generous spoonful of filling on one half of each circle, leaving space around the edges to seal the pasty. Brush the edge with beaten egg, fold over the other half to encase the filling, and crimp the edges to secure.

Step 4: Bake the Pasties

Line a baking tray with parchment paper and place the assembled pasties on it. Brush the tops with the remaining beaten egg for a beautiful, golden finish. Bake for 50-60 minutes or until the pastry is golden brown and flaky. Let cool slightly on a wire rack before serving.

Conclusion

Enjoy these freshly baked Cornish pasties warm, ideally alongside a cider or strong cup of English tea. Each bite carries the essence of tradition, filling you with warmth and satisfaction. As you savor this dish, remember you are partaking in a piece of culinary heritage that has nourished countless generations. Feel free to experiment with different fillings once you have mastered this classic version, embracing creativity within the realms of traditional comfort. Happy cooking and even happier feasting!

Wyatt Travis Creator of AI MultiPrompter

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