Cornish pasty is a British classic and has a unique and interesting history that goes back centuries. Cornwall had the biggest tin mining and one of the biggest copper mining industries in the world a...
Read moreCornish Style Pasty
The Story
The origins of the Cornish Pasty
Cornish Style Pasty
English comfort food at its very best, Cornish pasties enjoy a long and rich heritage. It is believed the pasty originated with Cornish tin miners who, unable to return to the surface at lunchtime, could still enjoy a hearty meal.
https://youtu.be/2MZAI-R0Tuc
Ingredients
- 2 cup Plain flour
- 1 tsp Salt
- 120 g Butter, cubed
- 1/4 cup Water
- 1 medium Egg
- 1 medium Onion, cubed
- 1 medium Carrot, cubed
- 1 medium Potato, cubed
- 1 tbs parsley, chopped
- 250 g Beef, cubed
- 1 tbs Butter
Instructions
- To make the pastry, put the flour into a mixing bowl, add the salt, butter and rub it in until the mix becomes crumb-like. Mix in just enough cold water to bring it together into a dough. If using a food mixer, It's ready when it comes cleanly away from the side of the bowl. Wrap and chill for 2 hours or overnight.
- 2. Preheat the oven at 180C / 350F. Mix all the filling ingredients and season well.
- 3. Roll out the pastry on a floured surface to about 5mm thick and cut out circles to your desired size using a plate as a reference. Divide the filling between the pastry, leaving space around the edge and top each with a dollop of butter.
- 4. Brush the edge with egg wash, then press the edges together to seal. Crimp at the top in a Cornish like manner (see demo in our demo video)
- 5. Bake the Cornish pasties on the middle rack for 40-50 minutes until golden in color. Remove from the oven and let them sit for about 10 minutes (they will be very hot inside) before eating.
