Cornish Pasties #3 recipe
information
Cornish pasties are often sold as ready-made snack meals of various sizes, though nothing beats the taste and pleasure in making and serving your very own Cornish pasties.
ingredients
150 g (6 oz) beef skirt
1 onion and swede (rutabagas)
1 large potato
butter
salt, pepper
flour
milk
beaten egg
1 onion and swede (rutabagas)
1 large potato
butter
salt, pepper
flour
milk
beaten egg
method
1. Make 375 g (12 oz) of shortcrust pastry
2. Preheat the oven to 23O°C (450°F) gas mark 8.
3. Flour the meat before slicing it very finely (this helps to make the filling homogenous and creamy).
4. Chop the onion finely, putting a little or a lot into each pasty, depending on how much people like it.
5. Slice the swede and the potato into thin flakes on the side of a grater. (If the pasties are for the freezer, slice the potato thicker and blanch it first or it will go black.)
6. Roll the pastry out to small platesized circles. Just off-centre put first a layer of potato, then the onion, then the swede, then the meat, then and only then, salt and pepper.
7. Then add more potato and two knobs of butter. (This is rather an unorthodox addition but it makes the pasties quite luxurious.)
8. Dampen the edges of the pastry and pull them together, making a good, firm wide join just off-centre. Pick the pasty up by the join (using both hands) and gently tap it down on the board to settle the filling a little. Crimp the join so that a neat, rope-like seam lies well to one side of the pasty, but clear of the bottom.
9. Cut three slits in the top and brush it with milk or beaten egg. Lay the pasties on a greased baking-sheet or 'sheath'.
10. Cook them for 15 minutes, then lower the temperature to 200°C (400°F) gas 6 for the next 15 minutes, and to 180°C (350°F) gas 4 for the last fifteen minutes.
2. Preheat the oven to 23O°C (450°F) gas mark 8.
3. Flour the meat before slicing it very finely (this helps to make the filling homogenous and creamy).
4. Chop the onion finely, putting a little or a lot into each pasty, depending on how much people like it.
5. Slice the swede and the potato into thin flakes on the side of a grater. (If the pasties are for the freezer, slice the potato thicker and blanch it first or it will go black.)
6. Roll the pastry out to small platesized circles. Just off-centre put first a layer of potato, then the onion, then the swede, then the meat, then and only then, salt and pepper.
7. Then add more potato and two knobs of butter. (This is rather an unorthodox addition but it makes the pasties quite luxurious.)
8. Dampen the edges of the pastry and pull them together, making a good, firm wide join just off-centre. Pick the pasty up by the join (using both hands) and gently tap it down on the board to settle the filling a little. Crimp the join so that a neat, rope-like seam lies well to one side of the pasty, but clear of the bottom.
9. Cut three slits in the top and brush it with milk or beaten egg. Lay the pasties on a greased baking-sheet or 'sheath'.
10. Cook them for 15 minutes, then lower the temperature to 200°C (400°F) gas 6 for the next 15 minutes, and to 180°C (350°F) gas 4 for the last fifteen minutes.
serving amount
makes 3 pasties.
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