A Centuries-old Cornish Delight: The Cornish Pasty
Cornish pasties are a classic Cornish dish that has been enjoyed for centuries.
Initially conceptualized as a portable meal for miners in Cornwall, they have found favour with taste buds all over the globe.
While there are numerous variations to the recipe, traditional Cornish pasties are made with a filling of beef, potatoes, onions, and turnips, and are lovingly encased in a pastry crust.
The Ingredients You Will Need:
To whip up traditional Cornish pasties, ensure you have the following ingredients handy:
- 2 cups of all-purpose flour
- 1 teaspoon of salt
- 8 tablespoons of cold unsalted butter
- 1/2 cup of cold water
- 1 pound of beef, cut into small cubes
- 2 medium potatoes, peeled and diced
- 1 small onion, diced
- 1 small turnip, peeled and diced
- 1 egg, beaten
Preparing the Pasty: Step-by-step Guide
To start, combine the flour and salt in a large mixing bowl. Cut the butter into small pieces and add it to the flour mixture.
Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the cold water, stirring until the dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
While the dough is chilling, prepare the filling. Heat a little oil in a large frying pan over medium heat. Add the beef and cook for 5-7 minutes, until browned on all sides. Remove the beef from the pan and set aside. In the same pan, cook the potatoes, onions, and turnip until they are tender.
Preheat the oven to 400°F (200°C). On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Cut out circles of dough using a round cutter or a drinking glass.
Place a spoonful of the beef and vegetable filling onto one half of each dough circle. Brush the edges of the dough with beaten egg. Fold the dough over the filling to create a half-moon shape, pressing the edges to seal.
Transfer the pasties to a baking sheet lined with parchment paper.
Brush the tops of the pasties with beaten egg and cut a small slit in the top of each one. Bake for 25-30 minutes, until the pasties are golden brown. Serve hot or cold, with your choice of dipping sauce or gravy.
TLDR
- Combine flour and salt in a large bowl.
- Cut butter into small pieces and add to the flour mixture.
- Work the butter into the flour until it resembles coarse crumbs.
- Gradually stir in cold water until dough forms.
- Wrap the dough in plastic and refrigerate for at least 30 minutes.
- While the dough is chilling, heat a little oil in a pan and brown the beef.
- Set beef aside and cook potatoes, onions, and turnip in the same pan until tender.
- Preheat oven to 400°F (200°C).
- Roll out chilled dough to about 1/8-inch thickness and cut out circles.
- Place a spoonful of filling onto one half of each dough circle.
- Brush dough edges with beaten egg and fold over to seal.
- Transfer pasties to a baking sheet lined with parchment paper.
- Brush the tops with beaten egg and cut a small slit in each pasty.
- Bake for 25-30 minutes until golden brown.
- Serve hot or cold, with your preferred dipping sauce or gravy.
Pasty Variations: Make it Your Own
There are many variations of the traditional Cornish pasty recipe. Some people like to add extra vegetables, such as carrots or peas, to the filling.
Others prefer to use lamb or pork instead of beef. You can also try adding cheese, herbs, or spices to the filling for a different flavour.
Whether you’re a die-hard fan of traditional recipes or are on the lookout for a gastronomic adventure, Cornish pasties offer a versatile option that can be customized to match your culinary preferences.
The Joy of Shared Cooking
Apart from enjoying the delicious taste of Cornish pasties, another unique joy lies in the cooking process. From preparing the filling to rolling out the dough, each step provides an opportunity to involve the entire family.
Storing and Reheating Tips
If you end up with leftovers, don’t fret! Cornish pasties can be stored in an airtight container in the refrigerator for a couple of days and reheated in the oven when you’re ready to enjoy them again.
Just make sure to avoid the microwave, as it can make the pastry soggy.
The Legacy of Cornish Pasties
In essence, the humble Cornish pasty, initially a practical solution for miners’ meals, has transcended time and geographical barriers to become a global delicacy. Its universal appeal lies not just in its scrumptious taste but also in its adaptability and the communal spirit it embodies. Here’s to many more years of enjoying this timeless dish!
