RECIPE: Make your very own traditional Cornish pasty

November 06th, 2014

Booked your dog friendly Cornwall cottages, taken the dog for a lovely countryside walk, and fancy preparing a tasty bite to eat? We have just the thing for you. Why not make your very own traditional Cornish pasty? After all when in Rome…

Here’s our full recipe guide for you to make your own Cornish delicacy bursting full of flavour and perfect for warming the cockles during the colder months.

We hope they taste as good as ours did!


What you’ll need

Ingredients for the pastry

  • 125g chilled and diced butter
  • 500g plain flour, plus extra
  • 1 egg, beaten
  • 125g lard

Ingredients for the filling

  • 350g beef skirt or chuck steak, finely chopped
  • 2 medium potatoes, peeled, and then thinly sliced
  • 175g swedes, peeled, and finely diced
  • 1 large onion, to be finely chopped
  • 1 tbsp of freshly ground black pepper

 

4 easy steps to making your Cornish pasty

Mix your butter and lard into the flour along with a pinch of salt using a rubbing technique with your fingertips. You can use a food processor if you have one. Next you need to blend in 6 tablespoon’s of cold water to create a firm dough. You must then cut the pastry equally into 4 and chill for 20 minutes.

 

Pre-heat the oven to approximately 220C/fan 200C/gas 7. Then proceed to mix all of the filling ingredients together with 1 tablespoon of salt. Roll out all four pieces of dough on a lightly floured surface until large enough to make it roughly 23cm across – you can use a plate to help you trim it to the right shape.

 

Take the filling and firmly pack a quarter of it along the centre of each pastry, leaving a space at either end. Ensure you brush the pastry all the way round the edge with your pre-beaten egg then, while taking care, draw up both sides so that they meet at the top, then use a pinching technique to seal them together. Steadily pick up your pasties and place them on a non-stick baking tray then brush with the remaining beaten egg to glaze.

 

Bake your pasties for 10 minutes, then bring your oven temperature down to 180C/fan 160C/gas 4 and proceed to cook for a further 45 minutes until your traditional Cornish culinary delights are golden. Allow to cool, then get stuck in!

Image: Kathryn Yengel under creative commons.