Recipe for Cornish Pasty Please?!
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Answers:
Here is one for you !.!.!.!.!.!.!. = )
Cornish Pasties
For the pastry
300g/10?oz plain flour, plus extra for dusting
pinch salt
150g/5oz cold butter or margarine
cold water, to mix
For the filling
dash olive oil
350g/12oz rump steak, cut into cubes
1 onion, finely chopped
1 medium potato, peeled and finely chopped
1 medium carrot, peeled and finely chopped
175g/6oz swede or turnips, peeled and finely chopped
dash Worcestershire sauce
1 tsp mixed dried herbs
salt and ground white pepper
2 tbsp water (optional)
1 free-range egg, beaten, to glaze
brown sauce, to serve (optional)
1!. For the pastry, sift the flour and salt into a bowl!. Cut the butter or margarine into small pieces and add to the flour!. Using your hands, rub the fat into the flour until the mixture resembles fine breadcrumbs!.
2!. Add a little cold water, a tablespoon at a time, until the mixture begins to come together!. Using your hands, bring the dough together into a ball, then wrap in cling film and place into the fridge to chill while you make the filling!.
3!. For the filling, heat a little oil in a non-stick pan!. Place the beef into the pan and sear on all sides, then remove from the pan and set aside!.
4!. Add the onion to the pan (adding a little extra oil, if necessary) and cook over a medium heat for 5-6 minutes, or until soft!.
5!. Add the potato, carrot, swede or turnips, Worcestershire sauce and dried herbs!. Season well with salt and ground white pepper and stir!. Cover with a lid and cook gently for 5-10 minutes, or until the vegetables are just tender!. Add a splash of water to the pan if the mixture becomes too dry!.
6!. Return the beef to the pan and stir well, then remove from the heat and leave to cool!.
7!. Preheat the oven to 200C/400F/Gas 6!.
8!. On a lightly floured surface, roll out the pastry to approximately 3mm thick!. Using an upturned saucer or small plate as a guide, cut out circles about 20cm/8in in diameter!.
9!. Place spoonfuls of the filling in the centre of each pastry circle!. Brush the edges with beaten egg and fold the pastry over the filling to make a half-moon shape!. Using your fingers, crimp the edges together to seal!.
10!. Place the pasties onto a baking sheet and brush with more beaten egg!. Transfer to the oven and bake for 15-20 minutes, or until crisp and golden-brown!.
11!. Serve the pasties warm or cold, with some brown sauce, if liked!.Www@FoodAQ@Com
Cornish Pasties
For the pastry
300g/10?oz plain flour, plus extra for dusting
pinch salt
150g/5oz cold butter or margarine
cold water, to mix
For the filling
dash olive oil
350g/12oz rump steak, cut into cubes
1 onion, finely chopped
1 medium potato, peeled and finely chopped
1 medium carrot, peeled and finely chopped
175g/6oz swede or turnips, peeled and finely chopped
dash Worcestershire sauce
1 tsp mixed dried herbs
salt and ground white pepper
2 tbsp water (optional)
1 free-range egg, beaten, to glaze
brown sauce, to serve (optional)
1!. For the pastry, sift the flour and salt into a bowl!. Cut the butter or margarine into small pieces and add to the flour!. Using your hands, rub the fat into the flour until the mixture resembles fine breadcrumbs!.
2!. Add a little cold water, a tablespoon at a time, until the mixture begins to come together!. Using your hands, bring the dough together into a ball, then wrap in cling film and place into the fridge to chill while you make the filling!.
3!. For the filling, heat a little oil in a non-stick pan!. Place the beef into the pan and sear on all sides, then remove from the pan and set aside!.
4!. Add the onion to the pan (adding a little extra oil, if necessary) and cook over a medium heat for 5-6 minutes, or until soft!.
5!. Add the potato, carrot, swede or turnips, Worcestershire sauce and dried herbs!. Season well with salt and ground white pepper and stir!. Cover with a lid and cook gently for 5-10 minutes, or until the vegetables are just tender!. Add a splash of water to the pan if the mixture becomes too dry!.
6!. Return the beef to the pan and stir well, then remove from the heat and leave to cool!.
7!. Preheat the oven to 200C/400F/Gas 6!.
8!. On a lightly floured surface, roll out the pastry to approximately 3mm thick!. Using an upturned saucer or small plate as a guide, cut out circles about 20cm/8in in diameter!.
9!. Place spoonfuls of the filling in the centre of each pastry circle!. Brush the edges with beaten egg and fold the pastry over the filling to make a half-moon shape!. Using your fingers, crimp the edges together to seal!.
10!. Place the pasties onto a baking sheet and brush with more beaten egg!. Transfer to the oven and bake for 15-20 minutes, or until crisp and golden-brown!.
11!. Serve the pasties warm or cold, with some brown sauce, if liked!.Www@FoodAQ@Com
Cornish Pasty Ingredients -Recipe
For the Pastry ( This is for Shortcrust)
One and a half Cups Plain Flour
Lard or vegetable fat
Pinch of salt
Water
For the pasty filling
Chuck steak or skirt
Two Large potatoes
Half a large swede (turnip as second best)
One large onion
Salt and pepper to taste
Water
Cornwall Pastie Recipe Method
The Pastry
Place flour and salt in a bowl, rub in the fat, until the mixture is so fine that it falls through the fingers!. Tip mixture onto a lightly floured table top!. With your index finger make a well in the centre of the mixture!. Add water a little at a time until it forms a pliable but stiff dough!.
The Cornish Pasty Filling
Finely chop the steak!. Dice the potato, swede and onion!. You may prefer to slice them!. Add seasoning!. Mix all in a bowl or to be really authentic use your kitchen table top!.
Using a floured table top roll out half the dough to a circle the size of a plate!. Make a mound of the filling in the centre of the dough!. Dampen round the edge of the dough with either water, or milk!. Fold over the dough, to make a half moon shape, crimping the edges!. Make a slit to let out steam!. Brush with beaten egg to glaze!.
Cooking your Cornish Pasty Place on lightly greased metal baking tray in the middle of a preheated oven, for around 40 minutes at 450 F !. The pasty is cooked when their undersides turn brown and crisp!.Www@FoodAQ@Com
For the Pastry ( This is for Shortcrust)
One and a half Cups Plain Flour
Lard or vegetable fat
Pinch of salt
Water
For the pasty filling
Chuck steak or skirt
Two Large potatoes
Half a large swede (turnip as second best)
One large onion
Salt and pepper to taste
Water
Cornwall Pastie Recipe Method
The Pastry
Place flour and salt in a bowl, rub in the fat, until the mixture is so fine that it falls through the fingers!. Tip mixture onto a lightly floured table top!. With your index finger make a well in the centre of the mixture!. Add water a little at a time until it forms a pliable but stiff dough!.
The Cornish Pasty Filling
Finely chop the steak!. Dice the potato, swede and onion!. You may prefer to slice them!. Add seasoning!. Mix all in a bowl or to be really authentic use your kitchen table top!.
Using a floured table top roll out half the dough to a circle the size of a plate!. Make a mound of the filling in the centre of the dough!. Dampen round the edge of the dough with either water, or milk!. Fold over the dough, to make a half moon shape, crimping the edges!. Make a slit to let out steam!. Brush with beaten egg to glaze!.
Cooking your Cornish Pasty Place on lightly greased metal baking tray in the middle of a preheated oven, for around 40 minutes at 450 F !. The pasty is cooked when their undersides turn brown and crisp!.Www@FoodAQ@Com
Vegetable Cornish Pasty:
INGREDIENTS
1 recipe whole wheat pastry for a double crust
1/4 cup butter
1 onion, thinly sliced
1 carrot, sliced thin
1 turnip, peeled and diced
1 large potato, peeled and diced
1/4 pound mushrooms, chopped
2 tablespoons water
1 teaspoon yeast extract spread
1/4 cup milk
1 egg
1/4 pound shredded Cheddar cheese
salt and pepper to taste
1 egg, beaten
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C)!.
Divide pastry dough into four equal portions and roll each one out in a square shape!. Set pastry aside to rest!.
Place a large skillet over medium heat!. Add butter or margarine and allow to melt!. Add onion and saute for 5 minutes, until translucent and beginning to brown!. Add carrot, turnip, potato, mushrooms, and water!. Lower heat and cover skillet!. Allow mixture to cook for 10 minutes, stirring occasionally!.
In a small bowl, dissolve yeast extract in milk!. Whisk in 1 egg!. Stir this mixture into cooked vegetables!. Continue to stir until mixture thickens!. Add cheese, and salt and pepper to taste!. Set aside to cool!.
Place 1/4 of filling on one half of each pastry square!. Fold pastry diagonally and seal edges!. Brush tops of pastry with beaten egg!.
Place pasties on a baking sheet and bake in preheated oven for 30 minutes, until pastry is golden brown!.Www@FoodAQ@Com
INGREDIENTS
1 recipe whole wheat pastry for a double crust
1/4 cup butter
1 onion, thinly sliced
1 carrot, sliced thin
1 turnip, peeled and diced
1 large potato, peeled and diced
1/4 pound mushrooms, chopped
2 tablespoons water
1 teaspoon yeast extract spread
1/4 cup milk
1 egg
1/4 pound shredded Cheddar cheese
salt and pepper to taste
1 egg, beaten
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C)!.
Divide pastry dough into four equal portions and roll each one out in a square shape!. Set pastry aside to rest!.
Place a large skillet over medium heat!. Add butter or margarine and allow to melt!. Add onion and saute for 5 minutes, until translucent and beginning to brown!. Add carrot, turnip, potato, mushrooms, and water!. Lower heat and cover skillet!. Allow mixture to cook for 10 minutes, stirring occasionally!.
In a small bowl, dissolve yeast extract in milk!. Whisk in 1 egg!. Stir this mixture into cooked vegetables!. Continue to stir until mixture thickens!. Add cheese, and salt and pepper to taste!. Set aside to cool!.
Place 1/4 of filling on one half of each pastry square!. Fold pastry diagonally and seal edges!. Brush tops of pastry with beaten egg!.
Place pasties on a baking sheet and bake in preheated oven for 30 minutes, until pastry is golden brown!.Www@FoodAQ@Com
A Typical Cornish Pasty Recipe
Shortcut Pastry:
* 225 gm!. plain flour
* 115 gm!. fat (mixture of lard and butter)
* A pinch of salt
The Filling:
* 225 gm!. steak cut into small cubes
* 2 or 3 large potatoes
* 1 piece of turnip or swede
* 1 onion, peeled and chopped
* Salt and pepper
The Method:
1!. Sift the flour with the salt, rub in the fat, and mix to a pliable consistency with some water!. Leave to rest for half an hour!.
2!. Roll out half the pastry into a round about 5 mm!. thick (quarter of an inch)!.
3!. Peel and slice the potatoes thinly onto the center of round to form a base for the rest of the filling!.
4!. Slice the turnip thinly over the potato, then spread the beef on top!.
5!. Add a little onion, season with salt and pepper!.
6!. Dampen the edge of the circle of pastry with water to help seal it!. Bring together the edges to make a parcel with the filling in the center!.
7!. There should be a neat pastry parcel!. If you do get any holes, patch them with a little extra pastry!. You can make the pastry neater by crimping the edges!. Fold over the edge to make it slightly thicker, then squeeze tightly every 2 cms!. to make a neat pattern along the edge!.
8!. Put the pastry on a piece of buttered paper, make a small slit on top to let the steam brush the top with a little milk, and put it on a greased baking tray!.
9!. Bake it in a pre-heated oven at 200C (gas mark 6) for 30 minutes, reduce the heat to 190C (gas mark 5) and cook another 30 minutes!.
10!. You can make the pastry as a starter, by making it smaller!. Use a saucer as a template to get the size!.Www@FoodAQ@Com
Shortcut Pastry:
* 225 gm!. plain flour
* 115 gm!. fat (mixture of lard and butter)
* A pinch of salt
The Filling:
* 225 gm!. steak cut into small cubes
* 2 or 3 large potatoes
* 1 piece of turnip or swede
* 1 onion, peeled and chopped
* Salt and pepper
The Method:
1!. Sift the flour with the salt, rub in the fat, and mix to a pliable consistency with some water!. Leave to rest for half an hour!.
2!. Roll out half the pastry into a round about 5 mm!. thick (quarter of an inch)!.
3!. Peel and slice the potatoes thinly onto the center of round to form a base for the rest of the filling!.
4!. Slice the turnip thinly over the potato, then spread the beef on top!.
5!. Add a little onion, season with salt and pepper!.
6!. Dampen the edge of the circle of pastry with water to help seal it!. Bring together the edges to make a parcel with the filling in the center!.
7!. There should be a neat pastry parcel!. If you do get any holes, patch them with a little extra pastry!. You can make the pastry neater by crimping the edges!. Fold over the edge to make it slightly thicker, then squeeze tightly every 2 cms!. to make a neat pattern along the edge!.
8!. Put the pastry on a piece of buttered paper, make a small slit on top to let the steam brush the top with a little milk, and put it on a greased baking tray!.
9!. Bake it in a pre-heated oven at 200C (gas mark 6) for 30 minutes, reduce the heat to 190C (gas mark 5) and cook another 30 minutes!.
10!. You can make the pastry as a starter, by making it smaller!. Use a saucer as a template to get the size!.Www@FoodAQ@Com
For the Short-crust Pastry:
2 1/4 cups all-purpose flour
2 teaspoons confectioners' sugar
1 teaspoon salt
3 ounces cold, unsalted butter, cut into pieces
4 ounces lard or vegetable shortening, cut into pieces
1 egg yolk
6 tablespoons cold water
For the Filling:
10 ounces chuck steak, trimmed and cut into scant 1/4-inch dice
1 small onion, very finely chopped
1 medium carrot, cut into 1/4-inch dice
1 small Idaho potato, cut into 1/4-inch dice
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 egg, lightly beaten
For the pastry:
Sift the flour, confectioners' sugar, and salt into a mixing bowl and add the butter and lard!. Using your fingers, 2 knives, or a pastry blender, cut the butter and lard into the dry ingredients until mixture resembles fine crumbs!. In a small bowl, whisk the egg yolk and water together and add to the flour mixture!. Mix quickly, but thoroughly, until mixture just comes together to form a dough!. Knead briefly until pastry is smooth with no cracks; the trick to making this delicate pastry easy to work with is kneading it just enough so that it can be rolled out and manipulated without breaking but yet retains its lovely crumbly texture!. Press into a flattened disk shape and wrap in plastic!. Refrigerate for at least 30 minutes and up to overnight before proceeding!.
Remove the pastry from the refrigerator and unwrap!. Allow to soften slightly, then place on a lightly floured work surface and roll the pastry to a thickness of 1/4-inch!. Using a small plate or saucer as a guide, cut out 6 (6-inch) rounds!. (Scraps may be combined and reformed if you cannot get 6 rounds out of the first batch!.) Stack the pastry rounds onto pieces of plastic wrap or parchment paper (with pieces between each round to keep them from sticking together) and refrigerate while you prepare the filling!.
For the filling:
Preheat the oven to 400 degrees F!.
Remove the pastry circles from the refrigerator!. In a mixing bowl, combine the meat, onion, carrot, potato, salt and pepper and mix until thoroughly combined!. Place the pastry circles on a clean work surface and place about 1/2 cup of the filling in the center of 1 side of the pastry!. Using the beaten egg, brush the edges of the pastry and then bring the unfilled side over the filled side so that edges meet!. Press edges together to seal and then crimp using your fingers or a fork!. Repeat with the remaining turnovers and then transfer to a baking sheet!. Brush the tops of the turnovers with the remaining egg and then cut several slits into the top of each pastry!. Bake for 20 minutes, or until pastry is golden brown around the edges!. Reduce the heat to 350 degrees F and continue to bake until the pasties are golden brown!. Remove from the oven and allow to cool for 10 to 15 minutes before serving!.
*Chef's Note: If you find that the pastry breaks when you try to roll it out, simply gather it together and add a bit more water and knead lightly so that it comes together in a smooth ball!. Allow to rest briefly then try again!. This pastry is delicate but worth the extra effort!.Www@FoodAQ@Com
2 1/4 cups all-purpose flour
2 teaspoons confectioners' sugar
1 teaspoon salt
3 ounces cold, unsalted butter, cut into pieces
4 ounces lard or vegetable shortening, cut into pieces
1 egg yolk
6 tablespoons cold water
For the Filling:
10 ounces chuck steak, trimmed and cut into scant 1/4-inch dice
1 small onion, very finely chopped
1 medium carrot, cut into 1/4-inch dice
1 small Idaho potato, cut into 1/4-inch dice
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 egg, lightly beaten
For the pastry:
Sift the flour, confectioners' sugar, and salt into a mixing bowl and add the butter and lard!. Using your fingers, 2 knives, or a pastry blender, cut the butter and lard into the dry ingredients until mixture resembles fine crumbs!. In a small bowl, whisk the egg yolk and water together and add to the flour mixture!. Mix quickly, but thoroughly, until mixture just comes together to form a dough!. Knead briefly until pastry is smooth with no cracks; the trick to making this delicate pastry easy to work with is kneading it just enough so that it can be rolled out and manipulated without breaking but yet retains its lovely crumbly texture!. Press into a flattened disk shape and wrap in plastic!. Refrigerate for at least 30 minutes and up to overnight before proceeding!.
Remove the pastry from the refrigerator and unwrap!. Allow to soften slightly, then place on a lightly floured work surface and roll the pastry to a thickness of 1/4-inch!. Using a small plate or saucer as a guide, cut out 6 (6-inch) rounds!. (Scraps may be combined and reformed if you cannot get 6 rounds out of the first batch!.) Stack the pastry rounds onto pieces of plastic wrap or parchment paper (with pieces between each round to keep them from sticking together) and refrigerate while you prepare the filling!.
For the filling:
Preheat the oven to 400 degrees F!.
Remove the pastry circles from the refrigerator!. In a mixing bowl, combine the meat, onion, carrot, potato, salt and pepper and mix until thoroughly combined!. Place the pastry circles on a clean work surface and place about 1/2 cup of the filling in the center of 1 side of the pastry!. Using the beaten egg, brush the edges of the pastry and then bring the unfilled side over the filled side so that edges meet!. Press edges together to seal and then crimp using your fingers or a fork!. Repeat with the remaining turnovers and then transfer to a baking sheet!. Brush the tops of the turnovers with the remaining egg and then cut several slits into the top of each pastry!. Bake for 20 minutes, or until pastry is golden brown around the edges!. Reduce the heat to 350 degrees F and continue to bake until the pasties are golden brown!. Remove from the oven and allow to cool for 10 to 15 minutes before serving!.
*Chef's Note: If you find that the pastry breaks when you try to roll it out, simply gather it together and add a bit more water and knead lightly so that it comes together in a smooth ball!. Allow to rest briefly then try again!. This pastry is delicate but worth the extra effort!.Www@FoodAQ@Com
Ingredients for short crust pastry
1lb plain flour
1/2 lb either lard hard margarine or butter or a combination of these
pinch of salt
cold water to mix
(see measure conversions for more information)
Method
Rub the fat into the flour but not too finely!. I sometimes cut the fat into small lumps!. Add the salt and then start adding the water gradually until it works together into a ball without being sticky!. Put aside in a cool place!.
Ingredients for filling
3/4 lb beef, not stewing beef
raw potato
raw swede (also known as rutabaga or yellow/swedish turnip - see wikipedia)
small onion
salt and pepper
a walnut sized piece of butter
finish the recipe @ this link
http://www!.greenchronicle!.com/connies_co!.!.!.Www@FoodAQ@Com
1lb plain flour
1/2 lb either lard hard margarine or butter or a combination of these
pinch of salt
cold water to mix
(see measure conversions for more information)
Method
Rub the fat into the flour but not too finely!. I sometimes cut the fat into small lumps!. Add the salt and then start adding the water gradually until it works together into a ball without being sticky!. Put aside in a cool place!.
Ingredients for filling
3/4 lb beef, not stewing beef
raw potato
raw swede (also known as rutabaga or yellow/swedish turnip - see wikipedia)
small onion
salt and pepper
a walnut sized piece of butter
finish the recipe @ this link
http://www!.greenchronicle!.com/connies_co!.!.!.Www@FoodAQ@Com
This is a brill recipe, and very flavourful fillings ;)
http://www!.greenchronicle!.com/connies_co!.!.!.Www@FoodAQ@Com
http://www!.greenchronicle!.com/connies_co!.!.!.Www@FoodAQ@Com