Cornish Pasties \u2013 moist and tender traditional hand pies filled with steak, onion, potato and swede (rutabaga)<\/p>\n
PREPARATION TIME
\nPREP TIME\u00a01\u00a0hour30minutes
\nCOOK TIME\u00a050\u00a0minutes
\nTOTAL TIME\u00a02\u00a0hours\u00a020\u00a0minutes
\nINGREDIENTS
\nPastry:<\/p>\n
\u25a2450\u00a0g\u00a0(3 \u2154 cups) plain (all-purpose) flour\u00a0\u2013\u00a0plus a couple of tbsp extra for rolling out the pastry and sprinkling of the tray later<\/p>\n
2\u00a0tsp\u00a0baking powder<\/p>\n
\u25a21\u00a0tsp\u00a0salt<\/p>\n
\u25a2125\u00a0g\u00a0(\u00bd cup + 1 tsp) unsalted butter\u00a0\u2013\u00a0chopped into chunks<\/p>\n
\u25a22\u00a0egg yolks<\/p>\n
\u25a2125\u00a0ml\u00a0(\u00bd cup + 1 tsp) cold water<\/p>\n
Filling:<\/p>\n
\u25a2450\u00a0g\u00a0(1 lb) potato\u00a0\u2013\u00a0peeled and finely diced<\/p>\n
\u25a2150\u00a0g\u00a0(\u2153 lb) swede\/rutagaba\u00a0\u2013\u00a0peeled and finely diced<\/p>\n
\u25a2150\u00a0g\u00a0(\u2153 lb) onion\u00a0\u2013\u00a0peeled and finely chopped<\/p>\n
\u25a2300\u00a0g\u00a0(\u2154 lb) skirt steak or sirloin steak\u00a0\u2013\u00a0finely chopped, with fat discarded (weigh the meat after discarding the fat)<\/p>\n
\u25a21\u00a0tsp\u00a0salt<\/p>\n
\u25a21\u00a0tsp\u00a0ground black pepper<\/p>\n
\u25a23\u00a0tbsp\u00a0unsalted butter\u00a0\u2013\u00a0chopped into small cubes<\/p>\n
\u25a21\u00a0egg\u00a0\u2013\u00a0beaten<\/p>\n
INSTRUCTIONS
\nFirst, make your pastry. Place the flour, baking powder, and salt into a food processor and give a quick mix.
\n450 g (3 \u2154 cups) plain (all-purpose) flour,2 tsp baking powder,1 tsp salt
\nAdd in the butter and whizz until the mixture turns into breadcrumbs.
\n125 g (\u00bd cup + 1 tsp) unsalted butter
\nAdd in the egg yolks and mix, then, with the motor on, add in the water a bit at a time until the dough comes together into a ball. You may not need all the water.
\n2 egg yolks,125 ml (\u00bd cup + 1 tsp) cold water
\nTake the pastry out of the food processor, wrap it in clingfilm or\u00a0wax paper\u00a0(<\u2013affiliate link) and refrigerate for an hour.
\nPreheat your oven to 180C\/350F (fan). Take two large baking trays and sprinkle them with some flour.
\nTake your pastry out of the fridge and roll it out on a floured surface until you get a thickness you can cut, that won\u2019t tear easily. I find that\u2019s about 3mm.
\nCut circles into the dough using a plate that is about 20-21cm (approx 8\u2033) in diameter as a template. I find that I get 3 circles out of the first lot. Then I re-roll and get 2 circles, and then I re-roll and get one final circle. You can place the circles stacked onto a plate so long as you have a sprinkling of flour between each layer.
\nIn a large bowl, mix your potato, swede\/rutagaba, onion, steak, salt, and pepper.
\n450 g (1 lb) potato,150 g (\u2153 lb) swede\/rutagaba,150 g (\u2153 lb) onion,300 g (\u2154 lb) skirt steak or sirloin steak,1 tsp salt,1 tsp ground black pepper
\nTake one of your pastry circles and place it onto your work surface. Place a really good handful of the meat mix onto half of the circle, leaving a 2cm border around the edge. It\u2019ll look like a lot of mixture, but it needs to be packed full.
\nDot 1 \u00bd tsp butter (from the 3 tbsp butter) on top of the meat and veg pile.
\n3 tbsp unsalted butter
\nTake your beaten egg, and using a pastry brush, paint a little of the egg wash around the edge of the circle. This will help the pastry stick together.
\n1 egg
\nNow, fold the other side of the pastry over the meat until the edges meet and you have a semi-circle. Seal firmly and crimp with your fingers (check out my video above to see how)
\nPlace your pasty onto your baking tray and make a little hole in the top using a sharp knife to let out the steam. Repeat with the remaining pasties.
\nBrush the remaining egg wash over the top of the pasties and place in the oven for 50 minutes until golden brown.
\nTake out of the oven and leave to cool for 5 minutes before eating.<\/p>\n
\u270e NOTES
\nCan I make them ahead?<\/p>\n
Yes, make and cook the pasties, then cool, cover and refrigerate them.<\/p>\n
<\/p>\n
Reheat in the oven, uncovered, at 190C\/375F for 30 minutes, until piping hot throughout.<\/p>\n
Can I freeze them?<\/p>\n
Yes, make and cook the pasties, then cool, cover and freeze.<\/p>\n
<\/p>\n
Defrost in the refrigerator overnight. Reheat in the oven, uncovered, at 190C\/375F for 30 minutes, until piping hot throughout.<\/p>\n
Can I use shop-bought pastry?<\/p>\n
Yes, you can replace the homemade pastry with shop-bough shortcrust pastry.<\/p>\n
The best cut of beef for Cornish Pasties<\/p>\n
Skirt steak, sirloin or ribeye are the best cuts for the most tender and juicy meat for a cornish pasty filling.<\/p>\n
<\/p>\n
Note: skirt steak can be a little on the tough side, but\u00a0small pieces\u00a0that have been cut\u00a0against the grain\u00a0will still be plenty tender enough.<\/p>\n
<\/p>\n
Don\u2019t be tempted to add braising\/chuck\/stewing beef or the meat will be chewy and tough.<\/p>\n
Recipe Source:<\/p>\n
Adapted from a\u00a0Hairy Bikers recipe
\nNutritional Information is per pasty.<\/p>\n
NUTRITION
\nCalories:\u00a0669kcalCarbohydrates:\u00a072gProtein:\u00a022gFat:\u00a032gSaturated Fat:\u00a018gCholesterol:\u00a0182mgSodium:\u00a01026mgPotassium:\u00a0821mgFiber:\u00a04gSugar:\u00a02gVitamin A:\u00a0815IUVitamin C:\u00a016.7mgCalcium:\u00a0143mgIron:\u00a07.4mg<\/p>\n","protected":false},"excerpt":{"rendered":"
Cornish Pasties \u2013 moist and tender traditional hand pies filled with steak, onion, potato and swede (rutabaga) PREPARATION TIME PREP TIME\u00a01\u00a0hour30minutes COOK TIME\u00a050\u00a0minutes TOTAL TIME\u00a02\u00a0hours\u00a020\u00a0minutes INGREDIENTS Pastry: \u25a2450\u00a0g\u00a0(3 \u2154 cups) plain (all-purpose) flour\u00a0\u2013\u00a0plus a couple of tbsp extra for rolling out the pastry and sprinkling of the tray later 2\u00a0tsp\u00a0baking powder \u25a21\u00a0tsp\u00a0salt \u25a2125\u00a0g\u00a0(\u00bd cup + 1 tsp) unsalted butter\u00a0\u2013\u00a0chopped into chunks \u25a22\u00a0egg yolks \u25a2125\u00a0ml\u00a0(\u00bd cup + 1 tsp) cold water Filling: \u25a2450\u00a0g\u00a0(1 lb) potato\u00a0\u2013\u00a0peeled and finely diced \u25a2150\u00a0g\u00a0(\u2153 lb) swede\/rutagaba\u00a0\u2013\u00a0peeled and finely diced \u25a2150\u00a0g\u00a0(\u2153 lb) onion\u00a0\u2013\u00a0peeled and finely chopped \u25a2300\u00a0g\u00a0(\u2154 lb) skirt steak or sirloin steak\u00a0\u2013\u00a0finely chopped, with fat discarded <\/p>\n","protected":false},"author":1,"featured_media":8578,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8577","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","has_thumb"],"_links":{"self":[{"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/posts\/8577","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/comments?post=8577"}],"version-history":[{"count":2,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/posts\/8577\/revisions"}],"predecessor-version":[{"id":11527,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/posts\/8577\/revisions\/11527"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/"}],"wp:attachment":[{"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/media?parent=8577"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/categories?post=8577"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/tags?post=8577"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}