Traditional Cornish PastyCourse: Main, BrunchCuisine: CornishDifficulty: Not too Hard
The national dish of Cornwall(England), a meal of meat and 3 vegs wrapped in pastry and closely related to the tin mining industry of years gone by.
A Cornish pasty is an envelope of baked shortcrust pastry filled with beef and 3 vegetables and sealed in a characteristic rope crimp, that is an authentic Cornish Pasty.
In 2011, a truly authentic Cornish pasty was given both a Protected Designation of Origin (PDO) and Protected Geographical Indication status, which means that in order for these pasties to be made commercially and bear the name “Cornish pasty”, they have to meet very specific requirements.
These requirements state that they have to be made in Cornwall, can only contain beef, potato, Swede, onion, salt and pepper. No other meat, vegetables,or seasonings are allowed.
The order also states that the ingredients must be raw when the pasties are made up before baking and then slowly baked so as to produce the traditional Cornish pasty flavor.
The edges of the pasties must be sealed with a rope crimp, which gives them the authentic Cornish look.
A true Cornish pasty should only ever be made for commercial purposes west of the Tamar River, the boundary of Cornwall and Devon.
- For the Pastry
500 grams strong white flour
100 gr lard or white shortening
150 gr butter
1 tsp salt
175 ml cold water
- For the Filling
- Cut the meat and vegetables into the same size dice
400 grams beef skirt cut into small dice
400 grams potatoes peeled cut into small dice
200 grams swede peeled cut into small dice
220 grams onions cut into small dice
Cut the meat and vegetables into the same size dice
1 tsp salt
1 tsp ground black pepper
- For the Glaze
1 egg beaten with a dash of milk
slash of milk
- To make the Pastry
- Put the flour into a large bowl with the salt and rub in the vegetable fat and butter until the mixture resembles fine breadcrumbs.
- Stir in enough water to make a fairly firm dough, not wet and sticky
- Turn the dough out onto a very lightly floured work surface and knead briefly until smooth.
- Shape into a ball, wrap in cling film and let it rest in the refrigerator for at least 30 minutes.
- For the Filling
- Place all the filling ingredients Into a large bowl and mix together, season well with salt and especially pepper, set aside until you are ready to make up the pasties.
- Bringing it all together
- Pre heat the oven – 200°c / 395°f / 180°c Fan/ gas mark 6
- Divide the chilled pastry into 6 equal portions and roll out each portion to around 20cm diameter and 4mm thick. A small side plate will give you a good guide
- Divide the filling into 6 equal portions and spoon each portion off centre on each circle of pastry, leaving at least 1 cm from the edge
- Place a couple of knobs of butter over the filling
- Brush the beaten egg mix around the edge of half of the circle of pastry then bring the other half over the filling to enclose it and seal the edges together by pushing down with your fingers to make a seal
- Crimp the edges whichever way you feel comfortable with but make sure the edges are tightly sealed.
- If you would like to crimp in the classic rope style which does seal everything inside. see the video below
- Glaze with the egg wash and put onto a baking tray lined with parchment paper, don’t squash them up too much, you may need to use two baking sheets
- Place in the preheated oven and bake for 20 minutes.
- Then turn the heat down to 160°C/320°F/Gas Mark 3 and bake for 30 minutes longer until golden brown
- Remove from the oven and let them stand for 10 minutes before attempting to eat, the inside will be very tot.