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Traditional Cornish Pasty

Published In: Recipes Created Date: 2014-07-04

The Cornish Pasty has been around for over 200 years, having first been recorded in 1808, in Cornwall, England of course.

It is a whole meal inside it's own pastry container, which made it portable and easy to carry by argicultural workers and miners. The pointed ends meant that it could be held with dirty hands on each end, leaving the middle to be enjoyed without coal dust or dirt getting in the way.

Today is has survived and it can be prepared using a variety of winter vegetables, and with bacon. The staple though is meat, either diced beef or mince.

Here is our take on the Traditional Cornish Pasty.

This recipe is for 2 good sized Cornish Pasties 
The Pastry
  • 250gms of flour
  • 125gms of unsalted butter
  • pinch salt
  • up to 120mls of water
Mix butter lightly into flour until it resembles breadcrumbs. 
Kneed until it becomes smooth and elestic
Leave to rest for 30 minutes.
While it is resting ...
The filling
  • 100 gms good quality beef eg. Yearling BBQ Steak or Rump, diced
  • 100 gms of bacon, thick slices and diced
  • 200 gms potato 
  • 1/2 onion diced
  • 1 carrot diced
  • 2 cloves of garlic
  • Salt & pepper to taste
  • 125 gms or turnip or swede
  • 2 tbs Parsely roughly chopped
  • olive oil and a knob of butter

Fry the onion and garlic until translucent, add the vegetables and meat and fry gently until browned, around 5 or 6 minutes.

Roll out the dough to about 5mm thick and cut circle shapes.

Dampen the edge of the circle of pastry with egg wash to help seal it. Place a large spoonful of the filling in the middle of the round. Bring together the edges to make a parcel with the filling in the center.

Fold together and crimp the edge with your thumbs, if any breaks, patch it up with off cuts of dough.

Make a small slit on top to let the steam, brush the top with egg wash and place on a greased baking tray.

Place into the oven at 180 degrees C and cook for 20 - 25 mins or until the pastry is golden brown.


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