We had a bit of fun this past weekend, something neither of us has done before, and make some Cornish Pasties but we thought we’d have a bit of fun and blog about it!
It’s St Pirans Day today! A day to celebrate all things Cornwall, and though I’m not Cornish, and many would say Stu isn’t either (you have to be born here apparently!) we thought we’d have a go at making proper cornish pasties!
Proper Cornish Pasties
What you need:
- 450g plain flour
- 115g lard/fat
- 115g butter
- a little water
- 2 medium size potatoes
- 1/2 a turnip (swede for the uninitiated)
- 1 onion
- 400g beef skirt
- salt and pepper
- one small/medium egg (or a little milk)
So first of all, make your pastry. Pasty pastry is somewhere between puff and shortcrust.
- Cube the butter and fat and rub into the flour roughly until it’s crumbly, season with a little salt and add a little water to bring it together into an elastic dough that doesn’t crack but is not wet.
- Don’t over work it. Roll it out and fold into 3, and do this 3 times.
- Cover it in cling film and put it in the fridge for an hour.
While this is resting work on your filling!
Peel and chip your potato, onion and turnip into small flat pieces, and remove as much fat from your beef as possible, cutting into small pieces also. Mix it together and season with salt and pepper. Once you’ve done all this and an hour or so has gone by, roll out your pastry thin enough to eat, but that won’t fall apart at the sight of all the filling! Cut into approximately 20-25cm circles (I used a cake tin, but a plate will suffice!)
Add a couple of handfuls of filling, season with salt and pepper and gently stretch and bring the edges of the pastry together
For more fun recipes, click HERE.
Pinch the edges closed and crimp, bringing a pinch over your thumb, as you go around the edge. Patch any holes with pastry offcuts, sticking them down with a dab of cold water. Personalisation is optional!
Brush the pastry with some beaten egg (or milk if preferred) and place on greaseproof paper on a baking tray.
Put in the oven at 220°c for 20 minutes, and then lower the temperature to 200° for a further 30 minutes. Then enjoy (well maybe let them cool down for a minute or ten)!
Our thoughts: I still don’t like making pastry from scratch. Traditionally pasties are made from pastry somewhere between shortcrust and puff pastry, but honestly, I’m quite tempted to try this again with pre-made pastry next time, just because it’s a bit of a faff. This recipe is edited because the one we tried, well lets just say we had way too much potato.
They were nice! We did eat them, and enjoy them! Everything was well cooked and really tasty, even if they weren’t as perfect as the professionals. It was a fun way to spend an evening, and we rarely cook together, so it was a laugh to spend time together doing something different.
If you do try out our recipe let me know in the comments or over on Twitter (Other social media below).Follow me on social media