Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, traditional cornish pasties. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Traditional Cornish Pasties is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Traditional Cornish Pasties is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have traditional cornish pasties using 14 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Traditional Cornish Pasties:
- Make ready for the pastry
- Make ready 500 g x strong flour
- Prepare 120 g beef suet
- Prepare 50 g x lard
- Take 200 ml x cold water
- Prepare 1 tsp x table salt and black pepper
- Get for the filling
- Get 350 g x skirt of beef
- Get 350 g x maris piper potatoes
- Make ready 200 g x swede
- Make ready 175 g x white onion
- Prepare 1 tbsp x chopped parsley and thyme
- Take to taste salt and pepper
- Prepare 1 x beaten egg for glaze
Instructions to make Traditional Cornish Pasties:
- Combine the lard, suet and water into the strong flour, along with the salt and pepper
- Work with your hands for a few minutes, turn out onto a work surface when it looks shaggy, and continue to knead (like bread dough for 5 minutes) until you have a firm springy dough, wrap in cling film and refrigerate while you prepare the filling, if the dough will not form keep working with damp hands it will get there.
- Dice all of the vegetables to around 1cm, chop the herbs and mix in a bowl.
- Now dice the skirt, it has a very obvious grain, first cut into large batons with the grain about 1 1/2 inch thickness. Turn 90 degrees and slice 1/2 cm approx against the grain
- Season well and thoroughly mix
- Cut chilled dough into 4, keep the dough covered with cling film while not in use, form 1 piece into a ball and then flatten with your hand to form a round disc.
- Roll the pastry to the size of a large dinner plate, 10 - 12 inches, you do not need flour for this. Arrange 1/4 of the filling just below the centre.
- Place a small slice of butter on top of the filling (opt) I have a fetish for butter and think its makes everything better, it will create a little extra steam inside while baking. Lift the far side over the filling and form a semi circle
- Firmly press the edges together (no water or egg required) and then crimp, have fun with this and don't obsess about perfection. Use 1 finger on 1 hand to hold the dough down and 1 finger of the other hand to fold and press the pastry over. Tuck the edges under
- Firmly press the pasty into shape, pierce a small hole to allow steam to vent and arrange all four on baking sheets lined with baking parchment. Brush well with beaten egg, sprinkle with sea salt or seeds before baking
- Bake at 170c for 1 hour 15 mins, you can't eat them until they've cooled down, they are best eaten warm or room temp with loads of ketchup, the last image is of me looking very pleased with my pasties. These screen shots are taken from my YouTube channel here is a link https://www.youtube.com/watch?v=1EAx_iugdFc&t=231s
So that is going to wrap this up with this special food traditional cornish pasties recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
