Best 4 Classic British Cornish Splits Recipes
Cornish splits, also known as Cornish pasties, are a classic British dish that originated in Cornwall, England. These savory pastries are made with a flaky pastry crust and a hearty filling of seasoned meat, vegetables, and gravy. The traditional filling for Cornish splits includes beef, potatoes, onions, and swede (rutabaga), but there are many variations on the recipe. Some common variations include using different types of meat, such as lamb, pork, or chicken, and adding additional vegetables, such as carrots, peas, or leeks. Cornish splits are typically baked in a round or oval shape, and they are often served with a side of gravy or chutney. They are a popular dish to enjoy for lunch or dinner, and they can also be packed for picnics or road trips. This article provides recipes for three different types of Cornish splits: traditional beef and vegetable, vegetarian, and chicken and leek. Each recipe includes step-by-step instructions and a list of ingredients, making it easy to prepare these delicious pastries at home.
Check out the recipes below so you can choose the best recipe for yourself!
CLASSIC BRITISH CORNISH SPLITS
A classic British tea-time treat, these yeast buns are sliced and filled with jam and whipped cream.
Provided by Jennifer
Categories Dessert
Time 40m
Number Of Ingredients 9
Steps:
- In a large bowl or the bowl of a stand mixer fitted with a kneading hook, stir together the flour, salt, yeast and sugar. Warm the butter and milk in a small saucepan until the butter has melted. Let the milk cool slightly, until it is just about cool enough to dip your finger in (about 120F).
- Pour the milk/butter mixture into the flour and knead to form a soft and just slightly sticky dough. You may need to add additional flour.
- Remove dough to a greased bowl and cover with plastic wrap to rise until doubled, about 1 hour.
- Turn the dough onto a floured board and cut into 8 equal-sized pieces. Roll each one into a ball, placing them on a parchment lined baking sheet as you go.
- Set the oven at 390F. Dust the buns lightly with flour and cover with a tea towel. let rise for 10-15 minutes more.
- Bake for 18-20 minutes until they are pale golden on top and sound slightly hollow when tapped on the bottom.
- Remove the buns from the baking sheet to a cool slightly. Enjoy warm (traditionally served warm) or fully cooled.
- To serve make a cut in each bun from about 1/3 down in the front, angling back and down, to about 2/3 down the back, without cutting all the way through. Butter the bottom, then spoon a good dollop of jam inside. Spoon or pipe whipped cream on top. Dust with icing sugar to serve.
Nutrition Facts : Calories 282 kcal, Carbohydrate 31 g, Protein 5 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 188 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CORNISH SPLITS
Delicious! This recipe originated in Cornwall, England.
Provided by Linda Jackman
Categories Yeast Bread
Yield 9
Number Of Ingredients 6
Steps:
- In a small bowl, dissolve the yeast in the milk and add the sugar. In another bowl, sift the flour and salt together and add the cooled melted butter.
- Add the yeast mixture to the flour mixture, and turn out onto a floured counter and knead until the dough is smooth and elastic. Place the dough in an oiled bowl, cover with a clean towel and let rise in a warm, draft free place to 45 minutes.
- Turn dough out onto the freshly floured board and shape into 9 balls. Place dough balls into a buttered and floured 9 inch square pan. Let them sit, covered for another 15 minutes to rise again. Preheat the oven to 425 degrees F (220 degrees C).
- Bake for 15-20 minutes until browned and puffed. Split open and serve warm.
Nutrition Facts : Calories 197.9 calories, Carbohydrate 34.9 g, Cholesterol 9.5 mg, Fat 3.7 g, Fiber 1.2 g, Protein 5.6 g, SaturatedFat 2.1 g, Sodium 97.7 mg, Sugar 3 g
CLOTTED CREAM SPLITS
A grown up twist on an old classic from your childhood, these splits still taste delicious
Provided by Jane Hornby
Categories Afternoon tea, Buffet, Dessert, Dinner, Lunch, Snack, Supper, Treat
Time 35m
Yield Makes 12 deep cupcakes
Number Of Ingredients 11
Steps:
- Line a 12-hole muffin tine with paper cases and heat oven to 190C/fan 170C/gas 5. In a jug, mix the yogurt, eggs and vanilla extract. Put the dry ingredients, plus a pinch of salt, into a large bowl and make a well in the middle.
- Add the yogurty mix and melted butter, and quickly fold in with a spatula or metal spoon - don't overwork it. Spoon into the cases (they will be quite full) and bake for 18-20 mins or until golden, risen and springy to the touch. Cool for a few mins, then lift the cakes onto a wire rack to cool completely. Keep in an airtight container for up to 3 days or freeze as soon as possible. (Cupcakes only)
- Cut the tops off the cupcakes and set aside. Spoon a dollop of raspberry jam on top of each one. Top with a few raspberries and generously heaped teaspoons of clotted cream from a 550g pot. Put the tops back on, then dust with icing sugar to serve.
Nutrition Facts : Calories 378 calories, Fat 26 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.33 milligram of sodium
CORNISH SPLITS
(Soft White Rolls)
Yield Makes about 22 splits
Number Of Ingredients 10
Steps:
- In a small saucepan heat water with milk just until lukewarm and remove pan from heat. Stir in sugar and yeast and let stand until foamy, about 5 minutes.
- While yeast is proofing, in a bowl whisk together flour and salt and with a pastry blender or fingertips blend in lard until mixture resembles coarse meal. Add milk mixture to flour mixture and stir until a dough forms. On a lightly floured surface knead dough gently just until smooth, about 1 minute.
- Transfer dough to a lightly oiled large bowl and turn to coat with oil. Let dough rise, bowl covered with plastic wrap, in a warm place until doubled in bulk, about 45 minutes.
- Grease 2 baking sheets.
- Punch down dough and divide into 1-ounce balls (about 1 1/2 inches in diameter). Transfer balls to baking sheets and let rise, covered loosely with plastic wrap, in a warm place until doubled in bulk, about 30 minutes.
- Preheat oven to 375°F.
- Bake splits in upper and lower thirds of oven, switching position of sheets halfway through baking, 20 minutes, or until golden, and transfer to racks to cool.
- Serve splits hot or at room temperature, cut open, with jam and clotted cream.
Tips:
- Choose the right potatoes: For the best results, use a floury potato like Maris Pipers or King Edwards. These potatoes will give you a light and fluffy inside and a crispy outside.
- Cut the potatoes evenly: This will help them cook evenly. If you have a mandoline, use it to cut the potatoes into thin, even slices. If you don't have a mandoline, use a sharp knife to cut the potatoes into 1/4-inch thick slices.
- Don't overcrowd the pan: When cooking the potatoes, don't overcrowd the pan. This will prevent them from cooking evenly. Cook the potatoes in batches if necessary.
- Cook the potatoes until golden brown: The potatoes should be cooked until they are golden brown and crispy on the outside. This will take about 5-7 minutes per side.
- Serve the potatoes immediately: Cornish splits are best served immediately after they are cooked. They can be served with a variety of toppings, such as butter, salt, pepper, cheese, or gravy.
Conclusion:
Cornish splits are a delicious and easy-to-make British dish. They are perfect for a quick and easy meal or a side dish for a special occasion. With a few simple tips, you can make perfect Cornish splits every time. So what are you waiting for? Give this recipe a try today!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
