Cornish Pasty

I first tried a Cornish Pasty when I was in Cornwall—the heart of pasties! I tried a cheese Cornish Pasty and it was absolutely delicious. Finding more about the history of these famous pastries, they were originally shaped in a semicircle so that when workers came to eat their lunch they could have a better grip! This recipe contains two of the most famous flavours: meat and cheese. I would advise to try both or you can double either one of the recipes and create 6 pasties of the same filling.

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Ingredients
Pastry (Serves 8)
3 cups (450g) plain flour
1 ½ tsp baking powder
pinch of salt
120g unsalted butter
2 egg yolks
3-4 tbsp cold water

Filling – Meat (Serves 5)
225g potato, small cubed
75g swede, small cubed
75g onion, diced
150g beef, diced
salt and pepper to season
30g butter, melted
1 egg, whisked
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Filling – Cheese (Serves 3)
50g potato, small cubed
50g onion, diced
75g cheddar cheese, grated
salt and pepper to season
30g butter, melted
1 egg, whisked

Method
Pastry:
Place the flour, baking powder, and salt into a
medium bowl and stir.

Rub the butter between your fingers until the
mixture resembles bread crumbs.

Add the egg yolks and mix until combined.

Stir in the cold water until a dough forms.

Wrap the dough in gladwrap and place in the fridge for a minimum of 30 minutes.

Filling – Meat
Preheat the oven to 180˚C. Line a tray with baking
paper and set aside.

Combine the potato, swede, onion and beef in a
bowl and season with salt and pepper. Set aside.

Halve the pastry and roll out a thickness of 5mm. Using the base of a dinner plate, cut out 3 circles.

Brush the melted butter on the pastry.

Place 1/3 of the meat filling on half of the pasty; make sure you leave room around the
edges. Repeat this step for the remaining 2 pasties.

Fold over the pastry over the meat filling, so it forms a semi-circle. With your fingers,
gently press the outside of the pastry so the filling is sealed inside.

Crimp the pastry from start to end by using your thumb and fore fingers.

Brush the whisked egg onto the top of each pasty.

Place the 3 pasties on the baking tray.

Set aside and prepare the cheese filling.

Filling – Cheese
Line another tray with baking paper and set aside.

Combine the potato, onion, and cheese in a bowl and season with salt and pepper.

Using the remaining dough, roll out to a thickness of 5mm. Using the base of a dinner
plate, cut out 3 circles.

Brush the melted butter on the pastry.

Place 1/3 of the cheese filling on half of the pasty, again leaving room around the edges.

Repeat the folding and crimping process as before for the cheese filling.

Place the 3 pasties on the baking tray. Place both baking trays into the oven.

Bake for 45-50 minutes.

Set aside for 5 minutes before serving.

Happy Cooking!

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