The Wheeling Gourmet » Cornish Pasties

Cornish Pasties - Variations on a Theme

Cornish pasty - It's good, it's quick, it's healthy, it's filling, and it's really affordable. And you can make them ahead of time.

Degree of Difficulty: Easy
Cost: $
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Yields: 6 pasties
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By: Nicolas Steenhout

Some would argue my recipe is not pure Cornish Pasty. And they'd be right! The "classic" Cornish Pasty doesn't have carrots. And doesn't grate the vegetables. And some purist say that rutabaga (Swedes, turnips) aren't used. I grated the veggies this time, because it was easier on arthritic hands.

Recipe
Discussion
Photos
Vidéo

Recipe

Ingredients

300 g (3/4 pound) Blade Beef Steak *
100 g (3 oz) Potatoes
100 g (3 oz) Rutabagas (known also as Swedes, or turnips)
100 g (3 oz) Carrots
100 g (3 oz) Onion
Pie crust *
1 Egg
60 ml (2 oz) Milk
Salt, Fresh Ground Black Pepper

You can make your own (see pie crust recipe on this site, use 1.5 times the recipe), or use pre-made pastry. Homemade is often better, but pre-made is very convenient.

For a vegetarian alternative, replace the beef with 100 g (3 oz) pinenuts, 100 g (3 oz) cheddar in wee cubes, and 100 g (3 oz) mushrooms.

Mise En Place

Cut the meat in small pieces. Not so thin that it is "ground".
Slice the potato, rutabaga and carrot in thin slices (or grate them if you prefer).
Finely mince the onion.
Beat the egg with the milk.

Preparation

Pre-heat the oven at 175 °C (350 °F)
Mix the meat and the vegetable, and season well.
Roll down enough pie dough to form a circle about 20 cm in diameter (8").
Moisten the edges of half the rolled down pie dough.
Put the meat & vegetable filling on the dough, in the centre.
Fold the dough over.
Fold or crimp the edges of the dough together.
Put the raw pasty on a baking sheet, folded edge on top.
Make a small hole near the crimp (to let the steam out)
If you want a shiny pastry, "paint" some of the egg + milk on the pasties.
Bake until the pastry is cooked - it will be brown and flaky.

Finition

Serve with some pickle or ketsup.

Photos

The beef chopped finely
The beef, chopped in small bits.

All ingredients for the filling
All the ingredients for the filling

Rolled pie dough
Pie dough rolled in a circle (approximate circle here!)

Adding eggwash on the dough
Putting some eggwash on the dough with a brush, so the sides stick together.

Edges of pie dough together
Folding the dough over, edge to edge.

Pasty edges rolled together
The edges of the pasty have been rolled/crinkled.

Sitting the pasties up on a baking sheet.
The pasties, sitting on a baking sheet, edge standing up.

The pasties right out of the oven.
The pasties, fresh out of the oven.

Video

There is no video available for this recipe.

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Tags: Beef, Carrot, Dinner, Lunch, Main, Onion, Pie, Rutabaga, Snack, Turnip, Vegetarian
This entry was posted on Friday, June 18th, 2010 at 17:45 and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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Cornish Pasties - Variations on a Theme