Introduction to Cornish Pasties
Cornish pasties are a type of baked, English shortcrust pastry usually filled with meat and vegetables. Visually, it sort of resembles one half of a small short crust pie. Simply put, it looks like the letter ‘D’. Typically, it is at its best right out of the oven but it is still enjoyable served at room temperature.
Ingredients
For the Dough
- 500g of flour
- 5g of salt
- 8g of baking powder
- 2 egg yolks
- Cold water
For the Stuffing
- 2 potatoes
- 1 swede
- 1 onion
- 400g of beef
- Salt
- Pepper
- 50g of butter
- Egg yolk
The Origin of the Cornish Pasty
The Cornish pasty 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, and the pasties were originally developed for Cornish miners. These men worked deep underground and needed a lunch that would meet the demands of their work environment. The thick shortcrust dough and dense filling would stay warm for several hours until lunchtime or could be easily reheated over the flame of an oil lamp.
Tips for Making the Best Cornish Pasty
Perfecting the Dough
A good, flaky shortcrust pastry is imperative, and I’m sharing my shortcrust recipe with you below that will ensure excellent results.
Layering Ingredients
Depending on how thin you roll out your shortcrust pastry, you risk having the “hard” ingredients (the potatoes and rutabagas) pierce through the dough. To avoid this, place the softer ingredients on the top and bottom with the harder ingredients sandwiched in the middle.
Choosing the Right Potatoes and Meat
Use firm, waxy potatoes so they hold their shape. Starchy potatoes will disintegrate during baking and turn mushy. For the meat, traditional Cornish pasties use skirt steak from the underside belly of the cow because it’s lean and free of gristle.
Adding Butter and Flour
Add a couple of pats of butter on top of the filling ingredients followed by a light sprinkling of flour. This will both form the gravy as well as absorb the liquids from the vegetables during cooking to avoid a soggy pastry crust.
Can Cornish Pasties Be Frozen?
Yes, the shortcrust pastry holds up well to freezing and thawing, and the filling has little liquid, which means the pasties won’t get soggy. You can freeze them either baked or unbaked, whichever you prefer. Wrap each pasty individually in plastic wrap and then store the wrapped pasties in a heavy-duty freezer bag.
How to Make Cornish Pasties
Step 1: Prepare the Dough
Place the flour and salt in a food processor and pulse a few times until combined. Add the cold butter and lard and pulse a few more times until the mixture resembles coarse crumbs. Add the water a little at a time, pulsing between additions, until the mixture begins to come together. DO NOT over-mix the dough or the pastry crust will be tough and won’t be flaky. Form the dough into a ball, flatten into a 1-inch thick disk, wrap in plastic wrap, and refrigerate for at least 3 hours before using.
Step 2: Roll and Cut the Dough
Roll the pastry dough into a log and cut it into 6 equal pieces. Wrap and keep the other 5 pieces chilled in the fridge while you’re working on one at a time. Roll the dough out on a lightly floured work surface to an 8-inch circle that’s about 1/8 inch thick.
Step 3: Layer the Filling
Put a layer of potatoes down the center of the pastry circle, leaving about 3/4 inch space on the top and bottom edges of the pastry dough. Lightly sprinkle with salt and pepper. Next, add a layer of rutabagas, sprinkle with salt and pepper, and then add the beef followed by the onions. Add a couple of pats of butter and sprinkle a little flour over the filling.
Step 4: Seal and Bake
Wet the tips of your fingers and lightly moisten the edges of the dough. Fold the dough over the filling to form a “D” shape and press the edges together. Crimp the edges to seal them tightly. Brush the pasties with a beaten egg yolk for a golden finish and bake in a preheated oven until the crust is golden brown.
Conclusion
Cornish pasties are not just a delicious dish but also a piece of culinary history. Perfect for family meals or a taste of something unique, these savory treats are sure to impress. Try this authentic recipe and enjoy the true taste of Cornwall!