Cornish pasties

Cornish pasties

By
From
Real Food by Mike
Serves
6
Photographer
Alan Benson

There are many ways to make a pasty, but there are two things that must always be in it – lamb and swede. These two ingredients give it a truly authentic flavour. The pasty is shaped like it is, with a thick, pleated crust because traditionally Cornish miners, with coal all over their hands, used to hold the pasty by the thick, crisp edge. Then they ate the inside and could just throw away the soiled crust. There is a great glutenfree pastry recipe, which will also work perfectly for these pasties. It’s very delicate and I suggest you use the paper to help support the dough when you fold it over and make the shape. Remove the paper when you are ready to put the pasties in the oven. You can put them in the refrigerator to firm them up a little before taking the paper off.

Lamb shoulder has the perfect meat to fat ratio. It’s where all the flavour is and it just so happens to be my favourite cut of meat. The problem is that the shoulder is a working muscle and therefore is tough, so it doesn’t work well for cooking quickly. However, I suggest you cut it very finely with a knife into dice no bigger than 5 mm. Alternatively you could mince it, but by far the best result comes from hand-cutting.

Ingredients

Quantity Ingredient
1 quantity shortcrust suet pastry dough
1 egg, lightly beaten

Lamb filling

Quantity Ingredient
500g lamb shoulder, finely diced
1/2 brown onion diced
1/2 carrot diced
1 swede, cut into 1cm dice
1 small potato, diced
1 garlic clove, finely chopped
1 tablespoon thyme
1 tablespoon chopped flat-leaf parsley

Method

  1. For the lamb filling, preheat the oven to 210°C.
  2. Mix all the filling ingredients together in a bowl to combine. Set aside.
  3. Roll the suet pastry dough out to a 5 mm thickness and cut it into 15 cm circles – I always find a bread plate a good template.
  4. Put a good amount of filling in the middle of each circle. Brush the egg over the rim, fold it over to form a semi-circle and crimp the edges with your fingers or a fork. Brush the top of the pasties with the egg and prick once with a fork to allow the steam to vent. Bake for 20 minutes, then reduce the temperature to 180°C and bake for another 10 minutes until golden brown.

Medicinal Benefit

  • Grass-fed lamb can contain 25 per cent more omega-3 fatty acids than grainfed lamb. It’s also high in conjugated lineolic acid (CLA), found in the fat of ruminants and linked to various health benefits, in small amounts.
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