Best 2 Favorite Cornish Pasties Recipes
Welcome to the ultimate guide to discovering the best recipe for cooking the beloved cornish pasties. This traditional British dish, originating from Cornwall, England, has captivated taste buds worldwide with its delectable filling enveloped in a golden, flaky pastry. Whether you seek a classic recipe or a modern twist, this article will lead you through a culinary journey to uncover the secrets of crafting the perfect cornish pasty. Get ready to embark on an exploration of flavors, textures, and techniques that will elevate your cooking skills and satisfy your cravings for this iconic delicacy.
Check out the recipes below so you can choose the best recipe for yourself!
FAVORITE CORNISH PASTIES
Years ago, when bakeries in my Midwestern hometown made pasties, people scrambled to get there before they were all gone. Now I make my own...filled with meat, potatoes and vegetables, they make a complete meal and are great for picnics or potlucks. -Gayle Lewis Yucaipa, California
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the round steak, potatoes, carrots, onion, parsley, salt and pepper. Add butter and toss to coat; set aside. , For pastry, combine flour and salt in a large bowl. Cut in shortening until mixture forms pea-size crumbs. Sprinkle with water, 1 tablespoon at a time. Toss lightly with a fork until dough forms a ball. Do not overmix. , Divide dough into fourths. Roll out one portion into a 9-in. circle; transfer to a greased baking sheet. Mound about 1-1/4 cups of meat filling on half of circle. Moisten edges with water; fold dough over mixture and press edges with fork to seal. Repeat with remaining pastry and filling. , Cut slits in top of each pasty. Brush with beaten egg if desired. Bake at 375° for 50-60 minutes or until golden brown.
Nutrition Facts : Calories 1129 calories, Fat 64g fat (20g saturated fat), Cholesterol 94mg cholesterol, Sodium 1349mg sodium, Carbohydrate 96g carbohydrate (7g sugars, Fiber 6g fiber), Protein 38g protein.
MY FAVORITE CORNISH PASTIES
The Upper Peninsula of Michigan became the home of many Cornish emigrants. As a result many Michiganders both living in the upper and lower penisulas grew up eating cornish pasties. My favorites are made with ground beef and with carrots instead of rutabegas. This is the recipe which is made the most often near my home. Some folks enjoy this cold...I love it best smothered in rich beef gravy. Some folks also like it served with a white Sausage Gravy. Some local churches actually make these once a year as a fund raiser. They offer them to eat on the premises and also take orders for take outs. They almost always sell out with some folks coming too late to get any.
Provided by CarrolJ
Categories < 4 Hours
Time 1h30m
Yield 4 pasties, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix uncooked meat, vegetables and spices well together in a bowl.
- Lay one pie crust flat on the lightly floured counter.
- Put 1/4 of the filling mixture on one half of the crust, leaving at least a 1 1/2 inch area along the edge free for filling so that you can use this area for sealing.
- Gently moisten the bottom edges on the sealing area with the milk using your fingertips.
- Fold over the other half of the crust on top of the filling and bring the edges of the top half and the bottom half together and press to seal.
- Fold the edges in towards the center once or twice.
- Crimp the edges well.
- Coat the entire top of the pastie with milk and place on a slightly greased large sheet pan.
- Repeat with the other 3 crusts.
- Bake for 425 degrees for about 15 minutes then reduce the temperature to 350 degrees for another 30 minutes, or until golden brown.
Tips:
- Use a good quality shortcrust pastry. This will ensure that your pasties are light and flaky.
- Don't overwork the pastry. Overworking the pastry will make it tough.
- Chill the pastry before rolling it out. This will make it easier to work with.
- Use a sharp knife to cut the pastry. A dull knife will tear the pastry.
- Fill the pasties generously. Don't be afraid to add plenty of filling.
- Crimp the edges of the pasties well. This will prevent the filling from leaking out.
- Bake the pasties in a hot oven. This will help to create a crispy crust.
- Serve the pasties warm. They're best enjoyed fresh out of the oven.
Conclusion:
Cornish pasties are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They're perfect for picnics, potlucks, and parties. With so many different variations to choose from, there's sure to be a Cornish pasty that everyone will love. So next time you're looking for a quick and easy meal, give Cornish pasties a try. You won't be disappointed!
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