Do you know what is cornish pasty anyway? According to Wikipedia, a cornish pasty (sometimes known as a pastie or British pasty in the United States) is a baked pastry associated in particular with Cornwall in Great Britain. It is made by placing uncooked filling on a flat pastry circle and folding it to wrap the filling, crimping the edge to form a seal. After baking, the result is a raised semicircular end-product.
The traditional Cornish pasty, which has Protected Geographical Indication (PGI) status in Europe,is filled with beef, sliced or diced potato, swede (also known as a yellow turnip or rutabaga – referred to in Cornwall as turnip) and onion, seasoned with salt and pepper, and is baked. Today, the pasty is the food most associated with Cornwall, it is regarded as the national dish, and it accounts for 6% of the Cornish food economy. Pasties with many different fillings are made; some shops specialize in selling all sorts of pasties.
The Cornish pasty is known and loved throughout Great Britain and Ireland and not surprisingly when a Cornish pasty recipe is so simple and easy.The pasty evolved for Cornish tin miners, who, unable to return to the surface at lunchtime had a hearty, easy to hold and eat, lunch dish. With their hands often dirty from a mornings work, the pasty could be held by the thick pastry crust without contaminating the contents.The Cornish Pasty is great for a lunch box but also makes a great main course dish when served with fresh vegetables.
Ingredients of cornish pasty recipe:
Ingredients for the Pastry
- 4 oz or about110g all purpose/plain flour
- Pinch of salt
- 2oz or about 55g butter, cubed
- 2-3 tbsp cold water
Ingredients For the Filling
- 4oz /110g rump steak, cut into small cubes
- Salt and pepper
- 1 egg, lightly beaten
- a quarter cup/50g onion, finely chopped
- a half cup /110g potato, cut into 1/4 inch /5 mm dice
- a half cup /110g , cut swede into 1/4 inch /5 mm dice
How to make easy cornish pasty recipe with rump steak:
- Pre-heat oven to 425 degrees F /220 degrees C/ Gas 7
- Place the butter,flour, and salt into a large clean bowl.
- Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
- Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry,
- Wrap the dough in Saran wrap/Clingfilm and chill for a minimum of 15 minutes, up to 30 minutes.
- The dough can also be made in a food processor by mixing the flour, butter and salt in the bowl of the processor on a pulse setting. When the mixture resembles breadcrumbs, add the water, slowly, through the funnel until the dough comes together in a ball. Wrap in Saran wrap/ Clingfilm and chill as above.
- Divide the pastry into 4 and roll each piece into rounds the size of a tea plate (approx 6 – 7 inches).
- Place the onion, potato, swede and meat into a large mixing bowl and mix thoroughly. Season well with salt and pepper.
- Divide the meat mixture between each pastry circle and place to one side of the circle. Brush the edges with a little beaten egg.
- Fold the circle in half over the filling so the two edges meet. Crimp the two edges together to create a tight seal. Brush each pasty all over with the remaining beaten egg.
- Put the pasties on a greased baking sheet and bake for 45 minutes until golden brown.
- Serve hot or cold.
This is the easiest pastry recipe to make. It is a versatile pastry as it can be used for both savory and sweet dishes. Shortcrust pastry is a mixture of flour – usually all purpose/plain flour and a fat, either butter, lard or a mixture of both. These are bound together with either cold water or with egg for a richer pastry.This is some rules to make pastry:
- There is an old saying that cold hands make good pastry. The first golden rule of making shortcrust pastry is keep the ingredients, the bowl and the hands as cool as possible.
- In the US, mix equal quantities of all-purpose flour with cake flour to create a lighter pastry.
- Sieve the flour to add extra air and lightness to the pastry.
- Work quickly, this keeps the pastry cool and prevents the gluten in the flour developing too quickly – which will make the pastry too elastic and difficult to roll, cause shrinkage, and create a tough end result.
- Handle as little as possible. Too much handling will make the fat soft and the pastry greasy.
- Always wrap the pastry dough in saran wrap/clingfilm and chill for at least 30 minutes if possible.
- Chill again after rolling out to prevent shrinkage in the oven.
- Roll pastry on a cool surface (a marble slab is perfect), dusted with flour.
- Lightly dust the rolling pin also with flour to prevent sticking.
- For a crisp base on tarts and pies always cook on a preheated baking sheet in the oven.