Traditional Cornish Pasties
Traditional Cornish Pasties

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, traditional cornish pasties. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Traditional Cornish Pasties is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Traditional Cornish Pasties is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can cook traditional cornish pasties using 14 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Traditional Cornish Pasties:
  1. Take for the pastry
  2. Take 500 g x strong flour
  3. Prepare 120 g beef suet
  4. Take 50 g x lard
  5. Take 200 ml x cold water
  6. Take 1 tsp x table salt and black pepper
  7. Take for the filling
  8. Prepare 350 g x skirt of beef
  9. Get 350 g x maris piper potatoes
  10. Get 200 g x swede
  11. Take 175 g x white onion
  12. Prepare 1 tbsp x chopped parsley and thyme
  13. Make ready to taste salt and pepper
  14. Make ready 1 x beaten egg for glaze
Steps to make Traditional Cornish Pasties:
  1. Combine the lard, suet and water into the strong flour, along with the salt and pepper
  2. 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.
  3. Dice all of the vegetables to around 1cm, chop the herbs and mix in a bowl.
  4. 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
  5. Season well and thoroughly mix
  6. 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.
  7. 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.
  8. 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
  9. 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
  10. 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
  11. 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’s going to wrap this up with this special food traditional cornish pasties recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!