There is nothing simpler to make than homemade pasties. This recipe is the real deal from The Cornish Pasty Association and is delicious. Enjoy.
Tips:
Usually the vegetable to use is the yellow-fleshed swede, not a white turnip. This is known commonly in Cornwall as the turnip. It’s also known as the yellow turnip/Swedish turnip in some places and in North America it is called rutabaga. They are delicious and taste like the centre of a carrot. But we have included some white turnip as well and it gives an additional fabulous flavour.
The best meat to use is skirt steak as it cooks very quickly and has little or no fat.
The short crust pastry can also be done in a food mixer if you prefer.
You can also use bought puff pastry, whilst not traditional, is quick and easy to use if pressed for time.
Make sure you season the meat and vegetables very well before adding to the pastry.
Traditionally the pasties with a frill on top are from Devon and the ones with the braid down one side are from Cornwell.
Do not pierce the pasties as the meat and vegetable filling actually steams inside the pastry.
Lard is usually used in the pastry but vegetable shortening such as Copha can be substituted. Vegetarians can also omit the meat and add extra root vegetables such as carrots, celeriac or sweet potato.
Amounts shown will make six large pasties.
Ingredients:
Shortcrust pastry:
500g bread flour
120g lard
125g butter
1 teaspoon of salt
175ml of cold water
Filling:
500g good quality beef skirt, cut into cubes
300g potato, peeled and diced
100 swede, peeled and diced
100g turnip, peeled and diced
150g onion, peeled and diced
1 teaspoon of salt
1/2 teaspoon of pepper
Beaten egg or milk to glaze
Method:
Add the salt to the flour in a large mixing bowl
Rub the two types of fat lightly into flour until it resembles breadcrumbs
Add water, bring the mixture together and knead until the pastry becomes elastic
This will take longer than normal pastry but it gives the pastry the strength that is needed to hold the filling and retain a good shape.
Cover with cling film and leave to rest for 3 hours in the fridge. This is a very important stage as it is almost impossible to roll and shape the pastry when fresh.
Roll out the pastry and cut into circles approx. 20cm diameter. A side plate is an ideal size to use as a guide.
Layer the vegetables and meat on top of the pastry, adding plenty of seasoning.
Bring the pastry around and crimp the edges together.
Glaze with beaten egg or an egg and milk mixture.
Bake at 165 degrees C (fan oven) for about 50 – 55 minutes until golden
Bon Appetit 😋
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