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Authentic Cornish Pasty
A traditional Cornish pasty, a hearty and portable meal consisting of a rich shortcrust pastry filled with tender beef, potato, swede (rutabaga), and onion, crimped along the side. Originally a miner's lunch.
๐ง ์ฌ๋ฃ
- 500 g Shortcrust pastry(Homemade or good quality store-bought. Ensure it's firm enough to handle.)
- 400 g Beef skirt or chuck steak(Cut into small, roughly 1cm cubes. Skirt is traditional for its tenderness when slow-cooked.)
- 200 g Potato(Peeled and cut into small, roughly 1cm cubes. Maris Piper or King Edward are good choices.)
- 150 g Swede (rutabaga)(Peeled and cut into small, roughly 1cm cubes. Ensure it's tender when cooked.)
- 1 medium Onion(Finely chopped. Yellow or brown onion works well.)
- 1 tbsp Butter or suet (optional)(For richness, dotting the filling before sealing.)
- 1 tsp Salt(Or to taste.)
- 0.5 tsp Black pepper(Freshly ground, or to taste.)
- 1 large Egg(Beaten, for egg wash.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the filling: In a large bowl, combine the cubed beef, potato, swede, and chopped onion. Season generously with salt and freshly ground black pepper. Mix thoroughly to ensure the seasoning is evenly distributed.
โฑ๏ธ 15 minutes - 2
Divide and roll the pastry: Divide the shortcrust pastry into 4 equal portions. On a lightly floured surface, roll out each portion into a circle approximately 25-30cm (10-12 inches) in diameter and about 3-4mm thick. The pastry should be firm enough to handle without tearing.
โฑ๏ธ 15 minutes - 3
Assemble the pasties: Lay one pastry circle flat. Spoon a quarter of the filling mixture onto one half of the circle, leaving a border of about 2cm (1 inch) clear around the edge. Dot with a little butter or suet if using. Moisten the edge of the pastry with a little water.
โฑ๏ธ 5 minutes - 4
Crimp the pasties: Carefully fold the other half of the pastry circle over the filling to create a semi-circle. Press the edges together firmly to seal. Starting from one end, crimp the edges by folding small sections of the pastry over each other to create a decorative and secure seal along the curved edge. The traditional Cornish crimp is positioned on the side.
โฑ๏ธ 10 minutes - 5
Chill and bake: Place the assembled pasties onto a baking sheet lined with parchment paper. You can chill them in the refrigerator for about 15-20 minutes to help them hold their shape. Preheat your oven to 200ยฐC (180ยฐC fan/400ยฐF).
โฑ๏ธ 5 minutes prep + 20 minutes chill - 6
Egg wash and bake: Brush the pasties all over with the beaten egg wash. This will give them a beautiful golden-brown sheen. Bake in the preheated oven for 50-60 minutes, or until the pastry is golden brown and crisp, and the filling is tender and cooked through. You should hear a gentle bubbling from the filling.
โฑ๏ธ 50-60 minutes - 7
Rest and serve: Once baked, remove the pasties from the oven and let them rest on a wire rack for at least 10-15 minutes before serving. This allows the filling to settle and prevents it from being too hot.
โฑ๏ธ 10-15 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe traditional Cornish pasty has its crimp on the side, not the top.
- โLayering the ingredients (potato, swede, onion, then beef) can help ensure even cooking and prevent the pastry from becoming soggy.
- โThe Cornish Pasty has Protected Geographical Indication (PGI) status, meaning only pasties made in Cornwall to a specific recipe can be called Cornish Pasties.
- โEnsure your vegetables and beef are cut into uniform, small cubes for even cooking.
- โDon't overfill the pasties, as this can make them difficult to seal and prone to bursting.
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- Add a pinch of mixed herbs (like thyme or parsley) to the filling.
- For a richer flavour, a small amount of suet can be added to the filling.
- Vegetarian version: Replace beef with a mix of mushrooms, lentils, and root vegetables. Ensure adequate seasoning.
- Add a small amount of cheese (like mature cheddar) to the filling before sealing for a 'cheesy pasty'.