Best 3 Best Supermarket Cornish Pasty Recipes
**Discover the Delightful World of Cornish Pasties: A Culinary Journey Through History and Taste**
Embark on a culinary adventure with the iconic Cornish pasty, a delectable dish that has captivated taste buds for centuries. Originating from the rugged shores of Cornwall, England, these savory pastries have become a symbol of British cuisine, embodying a rich heritage and a unique blend of flavors. From traditional recipes passed down through generations to modern interpretations with innovative fillings, Cornish pasties offer a delightful diversity that caters to every palate.
This article presents a collection of the best supermarket Cornish pasty recipes, promising an authentic taste experience in the comfort of your own kitchen. Explore a range of recipes, each showcasing the quintessential elements of a classic Cornish pasty: golden, flaky pastry encasing a generous filling of tender meat, vegetables, and aromatic herbs. Discover the secrets to creating the perfect pastry, mastering the art of crimping, and achieving that golden-brown crust.
Whether you prefer the classic combination of beef, potatoes, and swede, or are looking to explore more adventurous fillings like lamb and mint or vegetarian delights, this article has a recipe for every taste. With step-by-step instructions, helpful tips, and stunning photographs, these recipes will guide you through the process of creating authentic Cornish pasties that will impress your family and friends.
So, prepare to be transported to the charming villages of Cornwall as you embark on this culinary journey. With the tantalizing aromas of freshly baked pasties filling your kitchen, indulge in a taste of tradition and experience the timeless appeal of this iconic British dish.
HAIRY BIKERS' CORNISH PASTY RECIPE
This Hairy Bikers' Cornish pasty is made with beef, onions, swede, and potatoes. It's a proper authentic pasty recipe for true pasty lovers.
Provided by Hairy Bikers
Categories Lunch, Packed lunch
Time 1h10m
Yield Serves: 6
Number Of Ingredients 6
Steps:
- To make the shortcrust pastry: Place the flour, baking powder, salt, butter, and egg yolks into a food processor and blitz until the mixture forms crumbs. Slowly add the water until a ball of pastry miraculously appears - you may not need all the water. Wrap the pastry in clingfilm and leave it to chill in the fridge for an hour.
- To prepare the Cornish pasty filling: Preheat the oven to 180°C (gas mark 4). Roll out the pastry to the thickness you like, but be careful not to tear it. Using a dinner plate as a template, cut out 6 discs of pastry.
- Season the vegetables separately with salt and black pepper. Put the beef into a bowl and mix with the flour and some salt and pepper. Place some potatoes, swede, onions, and beef on one half of the circle, leaving a gap around the edge. Dot with butter. Brush around the perimeter of the pastry circle with the beaten egg, then fold the pastry over the vegetables and meat and seal firmly. Starting at one side, crimp the edges over to form a sealed D-shaped pasty. Brush the whole pasty with a beaten egg, then make a steam hole in the center with a sharp knife.
- Repeat to make the other pasties. Put the pasties in the oven and cook for 50 mins until they are crispy and golden and the filling is cooked through. Leave them to rest for 5-10 mins before eating.
Nutrition Facts : @context https, Calories 614 Kcal, Sugar 3 g, Fat 27 g, Sodium 5.9 g, Protein 24 g, Carbohydrate 69 g
CORNISH PASTY
Traditional meat and vegetable pastry.
Provided by Barrie Malson
Categories World Cuisine Recipes European UK and Ireland English
Yield 6
Number Of Ingredients 11
Steps:
- In a small saucepan, cover carrots with water. Bring water to a boil and cook until tender, about 10 minutes. Let cool and slice. Sift flour, salt, and baking powder together in a bowl. Add butter, and rub to the consistency of coarse crumbs. Mix in water. If dough is sticky, add more flour.
- Roll dough out until about 1/4 inch thick. Cut out six circles, each about 5 inches round. Do not stretch the dough.
- Mix meat and vegetables together, and salt and pepper to taste. Cover half of each pasty base with the filling. Moisten pastry edges, fold pastry over the filling. Press edges together with a fork. Transfer raw pasties to a baking sheet, brush tops with milk, and make a small slit in each top to allow steam out.
- Bake at 450 degrees F ( 230 degrees C) for 10 minutes. Turn oven down to 350 degrees F (175 degrees C), and bake for 35 minutes.
Nutrition Facts : Calories 557.6 calories, Carbohydrate 51 g, Cholesterol 100.6 mg, Fat 27.3 g, Fiber 3.6 g, Protein 26.1 g, SaturatedFat 14.3 g, Sodium 359.5 mg, Sugar 2.5 g
EASY CORNISH PASTIES
These are a bit different from traditional pasties, but the ingredients are probably already in your kitchen. My husband really enjoys these, so I like to double the recipe and freeze the extras to have on hand as a quick meal. -Judy Marsden, Ontario, California
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 pasties.
Number Of Ingredients 10
Steps:
- In a skillet, cook beef over medium heat until no longer pink; drain. Add flour, seasoned salt and parsley; stir until well coated. Dissolve bouillon in water; stir into meat mixture. Add potatoes, carrots and onion. Cover and cook over medium heat until vegetables are crisp-tender. Cool. , Meanwhile, prepare pie crusts according to package directions. On a floured surface, roll each pie crust into a 12-in. square. Cut each square into four 6-in. squares. Place about 1/3 cup meat mixture in center of each square. , Moisten edges of pastry with water and fold over meat mixture to form a triangle. Press the edges with a fork to seal. Make a 1-in. slit in the top of each triangle. Place on 2 ungreased baking sheets. Bake at 400° until golden brown, 20-25 minutes.
Nutrition Facts : Calories 289 calories, Fat 18g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 521mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
Tips:
- Choose the right pastry: Use a shortcrust pastry that is made with butter or lard, not margarine. This will give the pasty a flaky, tender crust.
- Make sure the filling is well-seasoned: The filling should be packed with flavor, so don't be afraid to add plenty of herbs, spices, and salt and pepper.
- Use a variety of vegetables: Don't just stick to potatoes and carrots. Try adding other vegetables like swede, parsnips, leeks, or mushrooms.
- Don't overfill the pasties: The pasties should be filled, but not so full that they burst open during baking.
- Crimp the pasties well: Make sure the pasties are sealed tightly so that the filling doesn't leak out.
- Bake the pasties until they are golden brown: The pasties should be baked until the pastry is golden brown and the filling is hot and bubbling.
Conclusion:
Cornish pasties are a delicious and easy-to-make meal that can be enjoyed by people of all ages. With a little planning, you can make Cornish pasties that are even better than the ones you can buy at the store. So next time you're in the mood for a hearty and satisfying meal, give Cornish pasties a try!
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