Cornish Pasties

A recent BBC news item about a group of pasty enthusiasts travelling 220 miles just to eat pasties reminded me that I photographed a pasty making session a few months ago, but didn't post the pictures, as I thought I could do better. The remarkable thing is that the pasties in the photo on the BBC look remarkably like mine! So here goes...

Dice potatoes, swede and onion and season well with salt and white pepper. Cut some beef into small pieces - use something like skirt, collar, blade or chuck. Make shortcrust pastry using half lard to plain flour, don't try to make a good pastry with as little water as possible, make it badly and even add a bit of lemon juice - if you make a delicate pastry it just crumbles apart when you cook it.

Roll out and cut out circles of pastry - rest these against your rolling pin while you put the filling in...

Filling the Cornish Pasty

Seal the edges together using a bit of water and 'crimp' by pinching the dough and folding it over - easier to do than explain...

The Cornish Pasty ready for the oven

Egg wash it then cook at 190°C for ten minutes, then cook for about 30 minutes more at 170°C-180°C.

The finished Cornish Pasty

They're great for the 'post pub' munchies!


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There is one comment

Jules

I love cornish pasties and these look so morish!

Jules, (Email ) (URL) - 19-11-’08 19:58

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

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