Best 2 Favorite Cornish Pasties Recipes
In the realm of delectable pastries, the Cornish pasty stands out as a golden beacon of culinary expertise. Originating from the rugged lands of Cornwall, England, this savory pastry encapsulates a symphony of flavors and textures that will tantalize your taste buds. Our collection of Cornish pasty recipes offers a diverse selection of fillings to suit every palate, from the classic combination of beef, potatoes, and onions to the more adventurous renditions featuring lamb, cheese, and vegetables. Whether you prefer a traditional or contemporary twist, our recipes provide step-by-step guidance to ensure perfect golden-brown pastries every time. Embark on a culinary journey to the heart of Cornwall and discover the art of crafting these iconic pasties that have captured the hearts and stomachs of food lovers for generations.
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FAVORITE CORNISH PASTIES
Years ago, when bakeries in my Midwestern hometown made pasties, people scrambled to get there before they were all gone. Now I make my own...filled with meat, potatoes and vegetables, they make a complete meal and are great for picnics or potlucks. -Gayle Lewis Yucaipa, California
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the round steak, potatoes, carrots, onion, parsley, salt and pepper. Add butter and toss to coat; set aside. , For pastry, combine flour and salt in a large bowl. Cut in shortening until mixture forms pea-size crumbs. Sprinkle with water, 1 tablespoon at a time. Toss lightly with a fork until dough forms a ball. Do not overmix. , Divide dough into fourths. Roll out one portion into a 9-in. circle; transfer to a greased baking sheet. Mound about 1-1/4 cups of meat filling on half of circle. Moisten edges with water; fold dough over mixture and press edges with fork to seal. Repeat with remaining pastry and filling. , Cut slits in top of each pasty. Brush with beaten egg if desired. Bake at 375° for 50-60 minutes or until golden brown.
Nutrition Facts : Calories 1129 calories, Fat 64g fat (20g saturated fat), Cholesterol 94mg cholesterol, Sodium 1349mg sodium, Carbohydrate 96g carbohydrate (7g sugars, Fiber 6g fiber), Protein 38g protein.
MY FAVORITE CORNISH PASTIES
The Upper Peninsula of Michigan became the home of many Cornish emigrants. As a result many Michiganders both living in the upper and lower penisulas grew up eating cornish pasties. My favorites are made with ground beef and with carrots instead of rutabegas. This is the recipe which is made the most often near my home. Some folks enjoy this cold...I love it best smothered in rich beef gravy. Some folks also like it served with a white Sausage Gravy. Some local churches actually make these once a year as a fund raiser. They offer them to eat on the premises and also take orders for take outs. They almost always sell out with some folks coming too late to get any.
Provided by CarrolJ
Categories < 4 Hours
Time 1h30m
Yield 4 pasties, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix uncooked meat, vegetables and spices well together in a bowl.
- Lay one pie crust flat on the lightly floured counter.
- Put 1/4 of the filling mixture on one half of the crust, leaving at least a 1 1/2 inch area along the edge free for filling so that you can use this area for sealing.
- Gently moisten the bottom edges on the sealing area with the milk using your fingertips.
- Fold over the other half of the crust on top of the filling and bring the edges of the top half and the bottom half together and press to seal.
- Fold the edges in towards the center once or twice.
- Crimp the edges well.
- Coat the entire top of the pastie with milk and place on a slightly greased large sheet pan.
- Repeat with the other 3 crusts.
- Bake for 425 degrees for about 15 minutes then reduce the temperature to 350 degrees for another 30 minutes, or until golden brown.
Tips:
- Use a sharp knife to cut the pastry, as a dull knife will tear it and make it difficult to seal.
- Don't overwork the pastry, as this will make it tough.
- Chill the pastry for at least 30 minutes before rolling it out, as this will make it easier to work with.
- Make sure the filling is cold before assembling the pasties, as this will prevent the pastry from becoming soggy.
- Seal the pasties well, as any gaps will allow the filling to leak out.
- Bake the pasties in a preheated oven, as this will help them to cook evenly.
- Allow the pasties to cool slightly before serving, as they will be very hot inside.
Conclusion:
Cornish pasties are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover vegetables and meat. With a little planning and preparation, you can easily make your own Cornish pasties at home. So next time you're looking for a hearty and satisfying meal, give this classic British dish a try.
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