Of all the British meat pies we have ever tasted, Cornish Pasty‘s my favourite. Whenever I visit my sister in England or if she comes to visit us, my request was always “Please get me some homemade Cornish Pasty from the market.”
I was going to make my Cheat’s Cornish Pasty for our family Christmas dinner but the dinner was cancelled as Dunster and I were both down with the flu and we didn’t want to infect our loved ones.
Anyways, it was still made after, in the Christmas cheer with a Christmas tree silicon form.. 🙂
original recipe adapted from “The People’s Cornish Pasty from The Hairy Bikers’ Food Tour of Britain”
- 8 pcs 10x10cm readymade pastry sheets, defrosted
- 1 free-range egg, beaten
Ingredients for the filling:
- 300g beef skirt (or braising steak), finely chopped
- 1 tbsp plain flour
- 150g onion, peeled, finely chopped
- 150g swede, peeled, finely chopped
- 450g potato, peeled, finely chopped
- 40g butter
- Preheat oven to 180C.
- Place chopped beef and flour in a bowl and mix till meat’s coated in flour. Season, to taste, with salt and freshly ground black pepper.
- Season vegetables, to taste, with salt and freshly ground black pepper.
- Arrange 4 pcs of pastry on a lightly floured work surface with the edges slightly overlapping to make a large square and carefully press edges together till edges are combined. Make a 2nd square and put aside.
- Then place 1 square of pastry into a tart form (in my case, it was a Christmas tree shaped form) and carefully press pastry into form. Make sure not to tear pastry. Leave pastry edges over the form. Poke all over pastry with a fork.
- Spoon some chopped potato, some chopped swede on top of potato, then some chopped onion on top of swede and finally, spoon over some beef. Then put little blocks of butter over beef.
- Brush edges of pastry lightly all over with a little beaten egg.
- Cover filled pastry form with the other square of pastry and press edges together with a fork to seal.
- Brush top pastry with more beaten egg. Using a sharp knife, cut a small cross shape in top of pastry through which steam can escape.
- Place pasty in tart form onto a baking tray and transfer to oven. Bake for 45-50 mins, or till pasty’s crisp and golden-brown and filling’s cooked through and piping hot (use a meat thermometer to check temperature of interior).
- When pasty’s cooked, remove from oven and set aside to rest for 5-10 mins, then serve with some salad leaves.
Some of what was supposed to be our Christmas and New Year’s dinner which were made but just not on those particular days. There were more on the menu but they never got made.. :-/
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