CORNISH PASTIES
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 6 Cornish meat pasties, serving 6 as a light lunch
Number Of Ingredients 14
Steps:
- For the pastry: Sift the flour, confectioners' sugar, and salt into a mixing bowl and add the butter and lard. Using your fingers, 2 knives, or a pastry blender, cut the butter and lard into the dry ingredients until mixture resembles fine crumbs. In a small bowl, whisk the egg yolk and water together and add to the flour mixture. Mix quickly, but thoroughly, until mixture just comes together to form a dough. Knead briefly until pastry is smooth with no cracks; the trick to making this delicate pastry easy to work with is kneading it just enough so that it can be rolled out and manipulated without breaking but yet retains its lovely crumbly texture. Press into a flattened disk shape and wrap in plastic. Refrigerate for at least 30 minutes and up to overnight before proceeding.
- Remove the pastry from the refrigerator and unwrap. Allow to soften slightly, then place on a lightly floured work surface and roll the pastry to a thickness of 1/4-inch. Using a small plate or saucer as a guide, cut out 6 (6-inch) rounds. (Scraps may be combined and reformed if you cannot get 6 rounds out of the first batch.) Stack the pastry rounds onto pieces of plastic wrap or parchment paper (with pieces between each round to keep them from sticking together) and refrigerate while you prepare the filling.
- For the filling: Preheat the oven to 400 degrees F.
- Remove the pastry circles from the refrigerator. In a mixing bowl, combine the meat, onion, carrot, potato, salt and pepper and mix until thoroughly combined. Place the pastry circles on a clean work surface and place about 1/2 cup of the filling in the center of 1 side of the pastry. Using the beaten egg, brush the edges of the pastry and then bring the unfilled side over the filled side so that edges meet. Press edges together to seal and then crimp using your fingers or a fork. Repeat with the remaining turnovers and then transfer to a baking sheet. Brush the tops of the turnovers with the remaining egg and then cut several slits into the top of each pastry. Bake for 20 minutes, or until pastry is golden brown around the edges. Reduce the heat to 350 degrees F and continue to bake until the pasties are golden brown. Remove from the oven and allow to cool for 10 to 15 minutes before serving.
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Jan Meyer
[email protected]I would not make these pasties again.
Esmeralda Mazhi
[email protected]Overall, I was disappointed with these Cornish pasties.
Mughal Sanwal
[email protected]The recipe was easy to follow, but the pasties didn't turn out very well.
Shahnila Shamim
[email protected]These pasties were just okay. I've had better.
Minhajur Rahman
[email protected]I would not recommend this recipe.
John Haselton
[email protected]These pasties were a lot of work, and I don't think they were worth the effort.
Hassan Ali Official
[email protected]I found the filling to be a bit bland.
Max Yt101
[email protected]These pasties were a bit too greasy for my taste.
Bakht Mughal
[email protected]I followed the recipe exactly, but my pasties didn't turn out as flaky as I would have liked.
ELLA LEDUFF
[email protected]These pasties were a bit dry, but the flavor was still good.
Chriz lucky Star
[email protected]I'm not a huge fan of pasties, but these were actually really good. The pastry was nice and flaky, and the filling was tasty.
Sagor 2k2
[email protected]These Cornish pasties were delicious! The pastry was flaky and the filling was savory and flavorful.
Daffodilz 444
[email protected]I made these pasties for a potluck, and they were a huge success. Everyone loved them!
Ndiwalana moses
[email protected]These pasties were a bit more work than I expected, but they were definitely worth it. The flavor was amazing, and the pastry was perfect.
Joshua Carr
[email protected]I've made these pasties several times now, and they're always a hit with my family and friends. The recipe is easy to follow, and the results are always delicious.
Diamond Wear
[email protected]These Cornish pasties were an absolute delight! The flaky pastry and savory filling were a perfect combination. I especially loved the addition of the swede, which gave the pasties a unique and delicious flavor.