The Cornish Pasty – Going to Fall Down a Mineshaft? This is the Meat Pie For You!

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This Cornish pasty is one of those rare recipes that novice cooks will find easier to make than experienced bakers. That’s because to make this to its original, and very sturdy specifications, you’re forced to over-mix the dough…a cardinal sin that literally gives pie makers nightmares.

 
 
Ingredients for 4 Cornish pasty
 
4 cups bread flour (mine weighed in at 1-lb 2-oz)
2 oz (4 tbsp) cold butter
3 oz (6 tbsp) cold lard
1 1/2 tsp salt
about 2/3 to 3/4 cup ice water, or enough to just bring dough together (start with about 1/2 cup, and then drizzle in more as needed)
 
For the steak filling:
12oz cubed beef skirt steak
1/2 cup diced onions
1 cup diced gold potatoes
1/3 cup diced turnip
1 1/2 tsp salt
1 tsp freshly ground black pepper
pinch of cayenne
2 tbsp butter, cut into 8 thin slices
 
For the egg wash:
1 large egg, beaten with 1 tsp water
 
– Bake pasties at 350 F. for about an hour or until browned and bubbly

Source recipe: https://foodwishes.blogspot.com/

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