Cornish pasty recipe

Cornish pasty recipe

Cornish pasty
Servings:	Serves 6 - Makes 6 pasties
Calories per serving:	1123
Ready in:	1 hour, 10 minutes
Prep. time:	15 minutes
Cook time:	55 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	20th January 2013

Best recipe review Still prefer mine 4/5 I know they're not 'authentic' but I far prefer my Cornish pasties made at home. Paul R Smith

Unless you make these pasties in Cornwall, and comply with certain requirements, they cannot be called Cornish pasties. A Protected Geographical Indicator (PGI) is one of three European designations created to protect regional foods that have a specific quality, reputation or other characteristics attributable to that area. Cornish pasties are designated PGI.

However, I hope that the following recipe is as near as you can get to genuine. I will be in trouble with my mother if not, as she lives in Cornwall and is a stickler for authenticity.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 900 g plain flour
• 1 teaspoon salt
• 170 g lard, chopped
• 4 tablespoons suet, finely shredded
• Water
• 2 large potatoes, finely sliced
• 1 small turnip, finely sliced
• 1 onion, finely slices
• 340 g lean braising steak, chopped
• Pepper to taste
• Milk or egg to glaze

Mise en place

• Preheat the oven to 230 C/450 F, Gas 8

Method

1. Sieve the flour and salt.
2. Rub in the lard with your finger tips and mix in the suet.
3. Mix to a stiff paste with the water and roll out to about 6 mm thick.
4. Cut into rounds, using an upside-down plate as a guide.
5. Place a mixture of the potatoes, turnip and onion down one side of the pastry rounds.
6. Place the meat on top and season with the pepper.
7. Dampen the edges of each round and fold the uncovered half of the round over the meat and vegetable mixture.
8. Seal the edges firmly and crimp.
9. Glaze with the milk or egg.
10. Place on a baking sheet and bake for 10 minutes at 230 C/450 F, Gas 8.
11. Reduce the heat to 180 C/350 F/Gas 4 and cook until the meat is tender (about 45 minutes).

Serving suggestions

Eat on its own or serve with seasonal vegetables and gravy.

Chef's notes

A proper Cornish pasty is D-shaped and is crimped only on the curved side of the D. --JuliaBalbilla 14:44, 11 February 2009 (UTC)

Randomly pick another recipe 🍴

Chose from these categories!Air fried recipesAccompanimentsBarbecue recipesBeef recipesBread and baking recipesBreakfast recipesCheese recipesChilli pepper recipesDips and saucesEgg recipesFavourite recipesFish recipesGarlic recipesGluten free recipesGrain and bean recipesHistoric recipesIndian recipesLamb recipesMain coursesMeat recipesOffal recipesPasta recipesPasta salad recipesPies tarts and flansPizza recipesPork recipesPotato recipesPoultry recipesPressure cooker recipesRice recipesSalad recipesShellfish recipesSlow cooker recipesSnacks and light bitesSous vide recipesSpicy recipesStartersStews and casserolesSweets and dessertsTapas, mezze and antipastiThai recipesUnusual recipesVeal recipesVegan recipesVegetable recipesVegetarian recipes

Discover Cookipedia's Culinary Creations on Pinterest

Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!

#turnip #cornishpastyrecipe #suet #egg #potatoes #onion #lard #bake #shredded #vegetables #miseenplace