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 Cornish Pasty

Cornish Pasty and chips

The pastry in a pasty is short crust pastry - easy to make especially with our pictures. Once you have mastered it for this recipe it can be used in many others including fruit pies.

Our pasty is shown with chips from our local chippie - he's only three minutes down the road and I'm not frying potatoes when he does it so well!

KEY POINTS

 Preparation Time:  30 mins (plus 30 mins refrigeration)  Cooking Time:   55 mins
 How Difficult  Medium  Freeze?   Yes - ideal
 Servings

6 portions



INGREDIENTS

Cornish pasty ingredients. Click picture to enlarge. Copyright David Marks

Metric Imperial
Shortcrust Pastry Shortcrust Pastry
220g plain flour 8 ounces plain flour
55g butter 2 ounces butter
55g lard 2 ounces lard

teaspoon dry mustard

2 tablespoons water

Filling Filling
170 g minced beef 6 ounces minced beef

1 medium sized old potato

1 medium onion

115g swede 4 ounces swede

1 medium carrot

2 teaspoons dried parsley or 4 teaspoons chopped fresh parsley

2 fl oz / 120 ml beef stock (one stock cube) cup beef stock (one stock cube)

teaspoon English Mustard

1 medium egg

Salt and pepper to taste

WHAT SPECIAL KITCHEN EQUIPMENT
Rolling Pin

The recipe below has lots of pictures, but you can also view our video on making perfect shortcrust pastry by clickinxg here.


COOK'S NOTES
This is our version of the Cornish Pasty, it's tasty, quick to cook and easy.

CLICK ANY PICTURE BELOW TO ENLARGE IT

Shortcrust pastry ingredients. Click picture to enlarge. Copyright David Marks Ideally the butter and lard should be at room temperature. Cut it into cubes and leave outside the refrigerator for half an hour. Put the butter and lard in a large bowl and sift the flour over them. Sift from as high as is reasonable to incorporate air into the flour. Sprinkle the dry mustard over the mix.

Take a knife to the mixture and cut the butter and lard into the flour - do this for two minutes.


 
Shortcrust pastry mixture. Click picture to enlarge. Copyright David Marks Rub the mixture together with your fingertips as gently as possible. As you rub the mixture, raise your hands and let the rubbed mixture drop back into the bowl. This will add air into the mixture.

Continue doing this until the mixture is evenly crumbly with maybe the odd few larger lumps. Don't overdo this rubbing.


 
Shortcrust pastry mix. Click picture to enlarge. Copyright David Marks Sprinkle one tablespoon of water over the mixture and use a knife to to mix and bring the dough together. Do this for a minute or so then begin to bring it all together gently with your fingertips.

If the mix doesn't come together, add a small amount of extra water. The pastry is ready when when it leaves the edges of the bowl fairly clean. Place the mix in a plastic bag in the refrigerator for 30 minutes.


  
Swede. Click picture to enlarge. Copyright David Marks Right now, back to the pasty filling! The most difficult part here will be chopping the swede. Enlarge the picture to the left to illustrate the next sentence. Peel the swede with a sharp knife. The enlarged photo shows a clear line around the edge of the flesh, everything outside this line should be peeled. Chop the swede into small chunks.

  
Click on the left hand picture to get an idea of the size of the chopped pieces. Peel and chop the potato into small chunks and the onion finely chopped.

We forgot to include the carrot in the picture, but lightly peel that and chop it into small chunks.


  
Cornish Pasty mixture. Click picture to enlarge. Copyright David Marks Put the chopped swede, carrot, potato, parsley, stock and onion in a bowl and add the minced beef and English Mustard.

Use a knife to cut the minced beef into small strands and mix the lot together with your hands so that the ingredients are roughly spread evenly throughout the mixture. Add some salt ( teaspoon depending on your taste) and a few shots of pepper.


  
Cornish Pasty. Click picture to enlarge. Copyright David Marks Take the pastry from the refrigerator and roll it out with a rolling pin to about 5mm (⅛ inch) thick. Press a saucer over the rolled pastry and cut round it to leave a circle of pastry. There should be enough pastry for 6 circles. You may need to do three circles then reform and re-roll the pastry. Place some of the filling on each circle. Enlarge the left hand picture for an idea of how much.

  
Uncooked Cornish Pasty. Click picture to enlarge. Copyright David Marks This part may look complicated but if the amount of filling is correct it's really easy. First pre-heat the oven to 180C / 350F / Gas Mark 4.

Crack the egg and mix the white and yolk together. Brush a small amount of the egg around the edges of the pastry. Bring two edges of the pastry together to make a 'parcel' and crimp the edges together all the way round.


  
Brush the sides of the pasties with the egg (to give a browned colour during cooking).

Put the pasties in the pre-heated oven on a greased baking tray for 55 minutes.


  
Cornish Pasty. Click picture to enlarge. Copyright David Marks Serve the pasty with whatever takes your fancy, fresh vegetables, baked beans or just by themselves. We took the absolute English accompaniment and served them with chips from our local chippie - absolutely delicious!

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