CORNISH PASTIES
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 6 Cornish meat pasties, serving 6 as a light lunch
Number Of Ingredients 14
Steps:
- For the pastry: Sift the flour, confectioners' sugar, and salt into a mixing bowl and add the butter and lard. Using your fingers, 2 knives, or a pastry blender, cut the butter and lard into the dry ingredients until mixture resembles fine crumbs. In a small bowl, whisk the egg yolk and water together and add to the flour mixture. Mix quickly, but thoroughly, until mixture just comes together to form a dough. Knead briefly until pastry is smooth with no cracks; the trick to making this delicate pastry easy to work with is kneading it just enough so that it can be rolled out and manipulated without breaking but yet retains its lovely crumbly texture. Press into a flattened disk shape and wrap in plastic. Refrigerate for at least 30 minutes and up to overnight before proceeding.
- Remove the pastry from the refrigerator and unwrap. Allow to soften slightly, then place on a lightly floured work surface and roll the pastry to a thickness of 1/4-inch. Using a small plate or saucer as a guide, cut out 6 (6-inch) rounds. (Scraps may be combined and reformed if you cannot get 6 rounds out of the first batch.) Stack the pastry rounds onto pieces of plastic wrap or parchment paper (with pieces between each round to keep them from sticking together) and refrigerate while you prepare the filling.
- For the filling: Preheat the oven to 400 degrees F.
- Remove the pastry circles from the refrigerator. In a mixing bowl, combine the meat, onion, carrot, potato, salt and pepper and mix until thoroughly combined. Place the pastry circles on a clean work surface and place about 1/2 cup of the filling in the center of 1 side of the pastry. Using the beaten egg, brush the edges of the pastry and then bring the unfilled side over the filled side so that edges meet. Press edges together to seal and then crimp using your fingers or a fork. Repeat with the remaining turnovers and then transfer to a baking sheet. Brush the tops of the turnovers with the remaining egg and then cut several slits into the top of each pastry. Bake for 20 minutes, or until pastry is golden brown around the edges. Reduce the heat to 350 degrees F and continue to bake until the pasties are golden brown. Remove from the oven and allow to cool for 10 to 15 minutes before serving.
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Rochak Parajuli
[email protected]Overall, these pasties were a bit disappointing. I think I would try a different recipe next time.
Rickson
[email protected]These pasties were a bit bland for my taste, but they were still good. I think I would add more herbs and spices to the filling next time.
Chad McClain
[email protected]The pastry was a bit too tough for my taste, but the filling was delicious. I think I would try a different pastry recipe next time.
Khawer Khan
[email protected]The pasties were a bit too salty for my taste, but otherwise they were delicious. I would definitely recommend reducing the amount of salt in the recipe.
Dfg Rrhj
[email protected]These pasties were a bit dry for my taste, but the flavor was good. I think I would add a little more moisture to the filling next time.
Helping Bangla
[email protected]I followed the recipe exactly and the pasties turned out great! The filling was savory and moist, and the pastry was flaky and golden brown. I will definitely be making these again.
Joseph Ometan
[email protected]These pasties were a bit more work than I expected, but they were worth it. The filling was delicious and the pastry was flaky and golden brown. I will definitely be making these again for special occasions.
Lisa Kay
[email protected]I'm not a big fan of Cornish pasties, but I decided to give this recipe a try. I was pleasantly surprised! The pasties were very flavorful and the pastry was perfect. I will definitely be making these again.
Teshale Biya Roba
[email protected]These pasties were delicious! The filling was moist and flavorful, and the pastry was crispy and flaky. I would definitely recommend this recipe to anyone looking for a tasty and easy-to-make Cornish pasty.
Krishna Kumar
[email protected]I made these pasties for a potluck and they were a huge success. Everyone loved them! I especially liked that they can be made ahead of time, which made it easy to prepare for the party.
lucky theracer
[email protected]I've tried many Cornish pasty recipes, but this one is by far the best. The instructions were clear and easy to follow, and the pasties turned out perfect. Thanks for sharing!
MD Shahen
[email protected]These Cornish pasties were a hit with my family! The filling was savory and flavorful, and the pastry was flaky and golden brown. I will definitely be making these again.