CORNISH PASTIE

T

The Mayor and I enjoyed these pasties when we were in Cornwall. Passing the bakeries you could not help yourself, the smells were wonderful.

There are so many varieties it is difficult to choose. Though the recipe below as it seems is one of the originals, people now a days will place in their favourite fillings.  Chicken, cheese and vegetables, mac and cheese would be my grandsons favourite.  Chopped pork, rice and vegetables, ground turkey, cranberries with stuffing and vegetables. I’m partial to stuffing with my turkey so that would be my favourite.  A mixture of vegetables would be incredible with a little butter or clotted cream, throw in some cheese and you have a meal in a pocket.  Many would say that that would not be a true pastie. True, but why not add a favourite filling?  I also prefer my pie crust recipe, which makes the pastie much lighter.  That wouldn’t be authentic, but if we like it better then why not?  If you have a favourite crust recipe, give it a go.

I also would recommend to prepare the filling on one day, then the pastry on another day.  Or the other way around.  I find that for some reason it seems like a lot less work and I tend to be better organized doing it this way.

RECIPE

INGREDIENTS

DOUGH

Keep the ingredients in fridge cold.  Even the flour.

4 Cups Flour

1/2 Cup Butter

1/2 Cup Lard

6 Tbsp. Cold Water

PREPARATION

Add flour, butter and lard into a bowl and mix together either by hand or pastry mixer.  Making sure not to handle to much as, not to heat the ingredients and making them warm.

Place dough on board

Work dough and bring together so you have a nice smooth dough.  Cover and place in fridge for at least 30 minutes. Mine was left overnight.

Take the ball of dough and cut it into 4 or 5 pieces .

Roll it out into a circle, place a bowl on top and cut it around.  This is ensure that edges are nice and smooth.

Place the filling ingredients on 1/2 of the dough, usually layering it.  Sprinkle it with 1 tbsp. of flour and 1-2 tbsp of CLOTTED CREAM.  If you don’t have this then refrigerate l small tin of Carnation Heavy Cream in fridge overnight.  It will thicken and will be perfect.

Brush egg along the edge, of the dough.

Fold over and crimp the edge, pressing it down to make a better seal.

Place on parchment lined pan.  Make a hole on top of the pastie and brush with beaten egg.

FILLING INGREDIENTS

*I have repeated some of the steps above, to show the same steps with the filling.

 

1 Trimmed Skirt Steak, Cut Into Small Pieces

1 Onion, Chopped

1-2 Chopped Or Sliced Potatoes

2 Cups Rutabaga, Cubed

Clotted Cream

Flour For Sprinkling

Salt And Pepper To Taste

Boiling Water

PREPARATION

Finely chop steak, potatoes,

 I did not have a rutabaga, so I substituted a butternut squash.,

And an onion.

Place fillings into prepared dough.  Top with a bit of flour and some clotted cream.

Fold over,

And crimp edges.  Poke a hole into the top.

Brush with beaten egg on top.  During the last 15 minutes of baking pour in about 2-3 tbsp. of boiling water.  This will form a bit of gravy.  I also find that parchment paper is best to work with when scrunched up as you would to throw out, then stretched out and placed on baking sheet.  It will co-operate much better.  This  method works on parchment for all baking sheets.

Bake at 425F until golden.

Have fun with all of the different combinations, and switching up the pastry.

ENJOY!!!

 

 

 

 

 

 

 

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