Cornish pasties

Cornish pasties

By
From
Encyclopedia of Food and Cookery
Makes
4

A Cornish pasty is the sturdy pastry-enclosed meal which was the standard food carried to work by 19th-century tin miners in Cornwall, England. Pasties sometimes contained a savoury filling at one end and sweetened apple at the other, separated by a wall of pastry. Nowadays the filling is usually meat and vegetables only. It is cooked in the pastry so that it forms its own gravy; a little kidney should be included to make the gravy richer. The pasty’s traditional long shape was designed to fit in a workman’s deep pocket. It is still one of the best and most convenient picnic foods.

Ingredients

Quantity Ingredient
double quantity Plain shortcrust pastry
250g braising beef, cut into thin slivers
90g kidney, finely chopped
1 large onion, finely chopped
1 large potato, diced
1 large carrot, diced
1 small turnip, diced
salt and freshly ground black pepper
30g butter, to glaze
egg, beaten, to glaze

Method

  1. Divide pastry into 4 equal pieces and roll out each to an 18 cm round.
  2. Mix beef and kidney together; mix vegetables together. Season both mixtures with salt and pepper.
  3. Put a layer of vegetables on one side of each pastry round, leaving edge uncovered. Put meat in a layer on top of vegetables. Dot with butter and sprinkle lightly with water. Dampen edges of pastry and fold uncovered half over filling. Press edges of pastry together and pinch firmly, turning edge over like a hem, to seal well. This makes a flat pasty – if preferred, filling can be placed down centre of pastry and sides brought up to make a high pasty with a ridge across the centre.
  4. Chill pasties for 20 minutes, then place on a lined baking tray and brush with beaten egg. Bake in a preheated hot oven 200°C for 20 minutes, then reduce heat to slow 150°C and bake for a further 35 minutes. If pastry is browning too much, cover tops loosely with dampened baking paper.
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