Recipe: Cornish Pasties step by step with pictures | Handy.Recipes

Cornish Pasties

Cooked Cornish pastries

Time to cook: 90 minutes

Total Servings: 5

Nutritional Value

Big, tasty and filling meat, onion and potato patties. Cup of these "patty" - One per eater! It was English housewives in the 17th and 18th centuries who made up such a complete meal for their miner husbands. The pies were bigger and the dough thicker to keep the filling warmer for longer. Miners had no time to wash their hands, so they ate their pies by holding them by the thick and tough "scallop" along the edge of the pastry, and then tossed it into the mine... To feed the gremlins! But, since we don't seem to have any gremlins, and we'll be eating them at home, the dough will be thinner and we won't have to throw away a single piece of these delicious Cornish pies!

Author of the recipe

Ingredients for Cornish pasties:


Dough

  • Wheat flour / Flour - 400 g
  • Butter (Cold) - 100 g
  • Chicken egg - 1 pc
  • Water (Very cold) - 100 ml

Stuffing

  • Potatoes (About 300g) - 3 pcs
  • Onions (Large) - 1 pc
  • Meat (Pork or Chicken) - 350 g
  • Butter - 50 g
  • Spices ( Salt, pepper and other as desired) - to taste

How to cook Cornish pastry step by step with photos


Knead sifted flour with cold butter into crumbs. Beat egg with fork and cold water, add to flour and knead quickly. Place in fridge. Dice meat and potatoes, not coarsely, like for vinaigrettes, onion may be smaller.

Turn on the oven to 200 degrees Celsius. Line a baking tray with parchment. Divide the dough into 4 portions. Roll out each piece to a circle of about 22 cm and cut it into a bowl, like for cheburek. (My plate is 19cm) Place the rounds on a baking tray. Spread a layer of potatoes on half of the pasta, about 1 cm from the edge, season with salt and pepper.

Then spread a layer of onions and season with salt and pepper.

Put meat on top and again salt and pepper. Add a piece of butter about 10-15g.

Cover with the other half of the dough, pin the edges well. The dough is malleable, like plasticine. If necessary, you can stretch it a little with your hands, but gently.

In addition, seal the edges of the dough "with a scallop" or as you like and know how. Brush the pies with beaten egg and cut them crosswise in the center with scissors to prevent them from bursting.

Bake for first 15 minutes at 200 degrees Fahrenheit, then turn it down to 150 and bake for 30 minutes more. After turning off the oven, leave the patties on the tray for another 10 minutes with the door ajar. Use your oven as a guide.

The pies turn out very tasty, with the same juice inside. The dough is neutral in flavor, thin, and bakes well, but don't overcook. You can eat these cakes cold, they are also very delicious, but they will be without any juice, so we prefer them hot.

Now I'm going to bore you a little bit.) This is so good, I want it to work right the first time. The recipe is already the easiest, but I'll give you a few tips. If the dough doesn't have enough liquid to hold together - add a tablespoon of cold water. Depending on the flour you may need a few more spoonfuls. Do not knead for a long time! I don't recommend cutting potatoes too fine or in slices, unless you want mashed potatoes, mush or smeared. If you cut them in cubes about 1 cm apart, they retain their shape, but the juices of the onion and meat soak in. Try not to get it on the dough when you salt the filling layers, The salt will make it soggy and make it harder to hold the edges together. If this happens, just sprinkle flour over the wet spot. Add spices to taste, but we like it best with just salt and freshly ground black pepper, try this for now. Roll out the dough, not too thin, just a couple of centimeters beyond the size of a 19-20cm plate. I always make a full-fledged fifth pie out of the scraps from 4 rounds. But if, unlike me, you know how to roll out the dough into an even circle, immediately divide the dough into 5 pieces, roll out the size of the above plate and then its thickness will be perfect. If the surface to roll out the dough is sticky, dust it with flour. I roll out without flour, on the kitchen table, and immediately transfer the first 3 circles onto a lined baking tray, there I fill and bind. I make 2 more on the kitchen table and put them on top of the first ones, then grease and notch. That's it) Bon appétit!

Nutritional Value:

Whole Dish:
Calories
3661.7 Calories
Protein
54.2 g
Fat
135.5 g
Carbohydrates
386.5 g
Per Serving:
Calories
732.3 Calories
Protein
10.8 g
Fat
27.1 g
Carbohydrates
77.3 g
100g:
Calories
240.9 Calories
Protein
3.6 g
Fat
8.9 g
Carbohydrates
25.4 g

Chicken Egg, Meat, Spicy, Flour, Potatoes, Butter, Onions, Spices, Water, Potato, Bread, Cakes, Dough

More recipes from the category:

Terms of use | Contact us Handy.Recipes © Copyright 2021. All Rights Reserved. Sitemap