Traditional Cornish Pasties
How to make 4 Traditional Cornish Pasties at home, step by step instructions from start to finish.
Ingredients
Method
- The Pastry:
- 400g / 14oz Strong White Bread Flour
- 112g / 4oz Butter
- 100g / 3½oz Lard
- 140g / 140mls Water (Ice-cold)
- 8g / 1tsp Salt
- 1 Medium size Egg (egg-wash)
- The Filling:
- 300g / 11oz Beef/Skirt (diced small)
- 150g / 5½oz Swede or Turnip (diced)
- 300 / 11oz Potatoes (diced)
- 100g / 3½oz Onion (diced)
- 1g / ¼tsp White pepper
- 4g / ½tsp Salt
- Small cubes of Butter (optional)
- Add the flour, salt, butter and lard to a large bowl, rub it together until you have a fine breadcrumb consistency.
- Add the water, and bring it all together.
- Turn it out onto your worktop and knead the pastry for 2 to 3 minutes.
- Divide the dough into 4 equal pieces, form each piece into a small disc, and wrap them individually in cling film, then get them into the fridge for at least 1 hour before using them.
- Cut the beef into small 1.5cm size pieces, at a push, you can use minced or ground beef instead.
- Dice the swede and potatoes into 1cm cubes and finely dice the onion.
- Do not season until you are ready to assemble the pasties. If you season too early the salt will draw out the water from the vegetables.
- When you are ready to assemble, get all the veg in a bowl and season with salt and white pepper, give them a good mix.
- Make up the egg-wash in a small container, vigorously whisk the egg until it is loose and runny.
- You will also need a large cookie/baking sheet, lined with parchment paper, see our very own baking sheet in the ads at the bottom of this page
- Roll out your pastry into 20cm / 8in to 23cm / 9in circles.
- See our very own adjustable stainless steel rolling pin in the ads at the bottom of this page.
- At this point preheat the oven to 170°C / 340°F / Gas mark 3
- Place a quarter of the veg onto each pastry circle, keeping it to one side of the circle, then add 5 (1cm cubes) small cubes of butter on top of each pile of veg.
- Place a quarter of the meat directly on top of each pile of veg, and add a further 5 (1cm cubes) small cubes of butter on top of the meat.
- Brush egg-wash all around the edge of the pastry, lift it and fold it over the filling, expelling any air pockets as you go.
- Line up the pastry edges and press it down to seal it.
- See the video on how crimp the pasty edges together.
- Get them onto the lined baking sheet, and give them all a good coat of the egg-wash.
- Using a sharp knife, poke a vent hole in the middle of each pasty.
- Get them into the pre-heated oven and bake for 45 minutes.
- Remove from the oven, get them off the baking sheet and onto a wire rack to cool.
- Best served hot, but can be enjoyed cold too.
- Enjoy.
Equipment & products used in my kitchen and videos
Large Acacia Chopping Board with Juice Groove (40 x 28 x 1.5 cm / 16 x 11 x ⅜in)
Original price was: £16.99.£12.99Current price is: £12.99.
Pie Making Bundle: Special Offer: Buy all 3 together: and Save £$£$£$
Original price was: £36.97.£29.99Current price is: £29.99.
