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 – makes 4
For the pastry:
500g bread flour
100g butter – cold grated
1 tsp salt
175ml cold water
For the filling:
400g beef skirt
1 large onion
350g waxy potatoes – peeled
250g swede – peeled
salt & pepper
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.