Steve Kroll
Wine Guy
I converted this from a British recipe, so it's pretty authentic
Cornish Pasties
For the dough:
Add flour and salt to food processor and pulse several times to mix. Add 1/2 of the butter pieces and pulse a dozen times. Add remaining butter and pulse until mixture resembles coarse breadcrumbs. Turn on food processor and slowly add the cold water through the food chute. Allow to run until mixture forms a cohesive ball and pulls away from the sides (about a minute).
Remove dough and knead it a few times on a greased surface, until it's pliable and smooth. Form a ball and cover with plastic wrap. Leave dough to rest for 3 hours in the refrigerator. This is a very important step as it is almost impossible to roll and shape the pastry when fresh.
After the dough has rested, divide it into 4 pieces, and roll each piece into a ball. Working quickly, while the dough is cold, flatten each ball and use a rolling pin to roll into a 10" circle. I use a plate to cut the dough into a perfect circle shape. Spoon your favorite filling into the middle of the circle and put a pat of butter on top. Fold the dough over so the edges meet. Crimp the edges (traditional method).
Beat egg yolk along with a tablespoon of water in a small bowl. Brush the mixture over the tops of the pasties.
Bake in a 400° oven for 50 minutes.
Traditional Pasty Filling:
Cornish Pasties
For the dough:
- 4 cups bread flour
- 10 tbsp butter, or a mixture of half lard and half butter
- 1 tsp salt
- 3/4 cup very cold water
- 1 egg yolk
- Pasty filling (recipe below)
Add flour and salt to food processor and pulse several times to mix. Add 1/2 of the butter pieces and pulse a dozen times. Add remaining butter and pulse until mixture resembles coarse breadcrumbs. Turn on food processor and slowly add the cold water through the food chute. Allow to run until mixture forms a cohesive ball and pulls away from the sides (about a minute).
Remove dough and knead it a few times on a greased surface, until it's pliable and smooth. Form a ball and cover with plastic wrap. Leave dough to rest for 3 hours in the refrigerator. This is a very important step as it is almost impossible to roll and shape the pastry when fresh.
After the dough has rested, divide it into 4 pieces, and roll each piece into a ball. Working quickly, while the dough is cold, flatten each ball and use a rolling pin to roll into a 10" circle. I use a plate to cut the dough into a perfect circle shape. Spoon your favorite filling into the middle of the circle and put a pat of butter on top. Fold the dough over so the edges meet. Crimp the edges (traditional method).
Beat egg yolk along with a tablespoon of water in a small bowl. Brush the mixture over the tops of the pasties.
Bake in a 400° oven for 50 minutes.
Traditional Pasty Filling:
- 1 lb skirt or flank steak trimmed of excess fat, minced or chopped in a food processor
- 1 lb potatoes, finely chopped or sliced
- 1/2 lb rutabaga (aka swede), finely chopped or sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced (okay, this isn't traditional, but I like garlic)
- Salt to taste, maybe 2 tsp
- Pepper to taste, maybe 1 tsp
