200°C · 20 minAllergens
Sulfiet
MosterdCornish pasty
This traditional dish from Cornwall (once very popular among miners) comes from the kitchen of our English chef Mark. I find this dish incredibly tasty, especially due to the typical preparation method where the filling of the pasty stews in the dough in the oven. I use bavette, which gives a rich meaty flavour to the pasty. We also make the dough ourselves, and my apple chutney pairs perfectly with it. Serve with a salad full of vegetables and a fresh vinaigrette.
Cornish pasty
Swede, bavette from free-range beef, white onion, flour, butter, egg, olive oil, cauliflower, radish, yellow beet, rocket, iceberg lettuce, mushrooms, apple, tomatoes, garlic, brown sugar, raisins, mustard seeds, curry, chilli, allspice, white wine vinegar, ginger, sunflower oil, pepper & salt.
Allergens: mosterd, sulfiet.
Microwave
Heat the Cornish pasty on the baking paper for 2-3 minutes (1 person), up to 4-6 minutes (2 or more persons). Serve with the salad, dressing, and chutney (cold). The crust of the pasty will not be as crispy in the microwave.
Oven — 200°C, 20 minMarleen's choice
Heat the Cornish pasty on the baking paper for 20 minutes. Serve with the salad, vinaigrette, and chutney (cold).
Average weight: 540 g
