London Cornish Pasty

I have been asked to make 100 Cornish pasties for the late night Survivor’s snack at a wedding that I am catering this summer. Having never made them before I had a practise run using a traditional recipe from the Cornish Pasty Association as a guide.

Thankfully it was one of the easiest things I have ever made. So simple in fact, that as I put them in the oven, I had serious reservations that they would actually work. My expectations gradually rose as the unmistakable aroma of Cornish pasties filled the kitchen, and continued to rise when, after 40 minutes,  I opened the oven. They looked seriously good!

Pasties need a good 5 minutes to cool after coming out of the oven; the pastry shell is a very effective insulator and internal temperatures get very high. When I finally got to taste one I was genuinely impressed with the flavour and texture. A million miles away from any of the pre-made commercial stuff. I thoroughly recommend giving pasties a go, but do remember, you can’t officially call them Cornish pasties unless you make them in Cornwall

Cornish Pasty (6)

Cornish Pasty – makes 4

For the pastry:
500g bread flour
100g butter – cold grated
40g margarine
1 tsp salt
175ml cold water

For the filling:
400g beef skirt
1 large onion
350g waxy potatoes – peeled
250g swede – peeled
salt & pepper
50g butter
1 beaten egg

  • Rub the salt, butter & margarine into the flour.
  • Mix in the water and gently knead to bring it together in a ball.
  • Wrap in cling film and chill for 2 hours.
  • Dice the beef, potato & swede and combine.
  • Season generously with salt & pepper.
  • Divide the pastry in 4 and roll out into 4 circles – about 5mm thick.
  • Pile the mix into the centre and top with a knob of butter>
  • Egg wash around the edge of the circle and fold over to make a semi-circle.
  • Pinch the edge to seal.
  • Brush the closed pasty with egg and prick a couple of holes in the top to let the steam out.
  • Bake at 200C for 20 minutes, reduce the heat to 160C and cook for a further 20 minutes.
  • Allow to cool for at least 5 minutes before eating.
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