Cornish pasty recipe

Cornish pasty

Main course/Lunch for 6 people 60/120 minutes

Make your own Cornish pasty, a delicious half-moon pie! Once you have the dough ready, you can get creative with the filling. For instance, I once had pasties in Cornwall filled with mozzarella and chorizo! I'm keeping it traditional with the two fillings I've provided here for inspiration, but don't let that limit you ;-). It's lovely with, for example, a green salad. Ingredients: Dough (6 pasties) 430 g flour 130 g butter 1 egg yolk 45 ml sunflower oil 200 ml milk 1.5 level teaspoons salt Meat filling (6 pasties) 180 g swede 180 g white onion 360 g potato 500 g onglet/flat iron/bavette 1 teaspoon freshly ground pepper Salt to taste, about 2 teaspoons A knob of butter per pasty

Veggie filling (6 pasties) 300 g parsnip 240 g cheddar 240 g onion 300 g potato 6 g parsley 5 g freshly ground pepper 10 g salt 1 egg for brushing the pasty Preparation: Place all the ingredients for the dough in a bowl. Mix with a spoon and then knead by hand. This can also be done in a food processor. Knead the dough for about 5 to 6 minutes until it is smooth. Then wrap it in some cling film and place it in the fridge for 30/60 minutes. While the dough is resting, you can start on the filling. Cut the swede, onion, and potato into pieces of about 1 cm. Cut the meat into similar-sized pieces. Preheat the oven to 165℃. Divide the dough into 6 balls of about 140 g and roll them out with a rolling pin into circles with a diameter of about 18-20 cm. Place some baking paper on the baking tray. On a lightly floured surface, place the dough and scoop ⅙ of the filling onto one half of the circle, then fold it closed (you can find YouTube videos for this or press the edges together with a fork). Brush the pasties with 1 beaten egg. Bake them until golden in the oven at 165℃ (45 minutes for meat, 35 minutes for veggie).

Enjoy your meal!

By: Marleen

Categories: Kitchen secrets