Cornish pasty – Page 2 – Cooking Secrets

Step-by-Step Directions

Prepare the pastry: In a large bowl, mix the flour and salt. Add the cold butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs.
Add water: Gradually add cold water to the mixture, stirring with a fork until the dough comes together. Knead the dough briefly until smooth, then wrap it in plastic wrap and chill in the fridge for at least 30 minutes.

Prepare the vegetables: Dice the potatoes, onion, and turnip into small, even pieces. Dice the beef into small cubes.
Mix: Combine the beef and vegetables in a large bowl, and season generously with salt and pepper.

Roll out the pastry: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the pastry to about 1/4 inch thick. Cut out circles of about 8-10 inches in diameter (use a plate or large bowl as a guide).
Fill the pasties: Spoon the filling onto one side of each pastry circle, leaving about an inch of space around the edges. Add a small pat of butter on top of the filling for extra richness.
Seal and crimp: Fold the pastry over the filling to form a half-moon shape. Press the edges together, then crimp the edges with your fingers to seal tightly.
Glaze: Brush the tops of the pasties with the beaten egg for a golden finish.

Bake: Place the pasties on a baking sheet lined with parchment paper. Bake in the preheated oven for 45-50 minutes, or until the pastry is golden and crisp.
Cool slightly: Let the pasties cool for a few minutes before serving. Enjoy them warm for the best flavor!

Pastry Tips: Keeping the butter cold is key to a flaky pastry. Work quickly to avoid the butter melting into the flour.
Filling Variations: While beef is traditional, you can experiment with other fillings such as lamb, chicken, or even vegetables for a vegetarian version. Just be sure to dice everything finely for even cooking.
Crimping Technique: The crimped edge is a signature feature of a Cornish pasty. To crimp, press the edges together, then fold the pastry over itself in small sections to create a sturdy, decorative seal.
Seasoning: Be generous with salt and pepper in the filling—these simple seasonings bring out the natural flavors of the beef and vegetables.

Cornish pasties store well and can be easily reheated for later enjoyment:

Refrigeration: Store leftover pasties in an airtight container in the fridge for up to 3 days. Reheat them in a preheated oven at 350°F (175°C) for about 15-20 minutes to maintain the crispy pastry.
Freezing: Cornish pasties freeze beautifully. Once cooled, wrap them individually in foil or plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 3 months. To reheat, bake them from frozen at 375°F (190°C) for about 30-35 minutes.

Cornish pasties are hearty on their own, but a few sides and drinks can elevate the meal:

Sides: Serve with a simple green salad, baked beans, or a side of pickles for added texture and flavor.
Drinks: A crisp cider or a pale ale is a traditional pairing with Cornish pasties. For non-alcoholic options, try a refreshing sparkling water or a hot cup of tea.