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CORNISH PASTY: A TRADITIONAL BRITISH DISH WITH A FLAKY CRUST AND TENDER FILLING
Cornish pasty is a classic British dish that originated in Cornwall, England. This delicious, handheld pastry is traditionally filled with a mixture of beef, potatoes, onions, and turnips, all encased in a perfectly flaky pastry crust. Whether you’re a fan of hearty British cuisine or simply looking for a comforting meal, the Cornish pasty is a satisfying choice. In this guide, we’ll walk you through how to prepare this iconic pastry at home, from the dough to the filling, ensuring you capture the authentic flavors and textures.
WHAT IS A CORNISH PASTY?
A Cornish pasty is a type of pastry that is filled with savory ingredients, typically beef, vegetables, and seasoning. The pasty is then folded into a half-moon shape, sealed, and baked until golden brown. Originating in Cornwall, the pasty was traditionally eaten by miners as a portable and easy-to-eat lunch, with the crust serving as a handle that could be discarded after eating, keeping the hands clean.
Cornish pasties are known for their hearty filling and their distinctive, crimped edges. They are often enjoyed hot or cold and can be served as a main meal or as a snack. While the classic Cornish pasty filling features beef, potatoes, and turnips, variations may include different meats, such as lamb or chicken, or additions like carrots and peas.
INGREDIENTS FOR THE CORNISH PASTY
To make authentic Cornish pasties at home, you will need the following ingredients:
THE PASTRY
- 2 1/2 cups (320g) all-purpose flour
- 1 teaspoon salt
- 1 cup (225g) cold unsalted butter (cut into cubes)
- 1/4 cup (60ml) cold water
- 1 egg (for egg wash, optional)
THE PASTRY
- 2 1/2 cups (320g) all-purpose flour
- 1 teaspoon salt
- 1 cup (225g) cold unsalted butter (cut into cubes)
- 1/4 cup (60ml) cold water
- 1 egg (for egg wash, optional)
THE FILLING
- 1 lb (450g) beef skirt or chuck steak (cut into small cubes)
- 2 medium potatoes (peeled and diced)
- 1 small onion (finely chopped)
- 1 small turnip (swede) (peeled and diced)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme (optional)
- 1/2 cup (120ml) beef stock (or water)
HOW TO MAKE CORNISH PASTY
MAKING THE PASTRY
The pastry is a key component of a Cornish pasty. It needs to be crisp, flaky, and sturdy enough to hold the filling without breaking. To make the pastry:
- Mix the Dry Ingredients: In a large mixing bowl, combine flour and salt. Mix them together until well combined.
- Cut in the Butter: Add the cold butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs. Be sure not to overwork the dough.
- Add Water: Gradually add cold water, a little at a time, mixing gently until the dough begins to come together. You may need more or less water depending on the humidity and the type of flour used. The dough should be firm but not sticky.
- Chill the Dough: Turn the dough out onto a lightly floured surface and knead it briefly to bring it together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling the dough will help ensure a flaky texture.
PREPARING THE FILLING
Now, it’s time to prepare the savory filling for your Cornish pasty. The filling is traditionally made with beef, potatoes, onions, and turnips.
- Prepare the Meat and Vegetables: Cut the beef into small cubes, about the size of a pea. Peel and dice the potatoes and turnip into small cubes as well. Finely chop the onion.
- Season the Filling: In a large bowl, combine the beef, potatoes, onion, and turnip. Season with salt, black pepper, and dried thyme (if using). Mix everything together, ensuring the ingredients are evenly distributed.
- Add the Beef Stock: Pour the beef stock (or water) into the filling mixture. This will add moisture to the filling and help cook the potatoes and turnips as the pasty bakes.
ASSEMBLING THE PASTIES
Once the pastry dough has chilled and the filling is prepared, it’s time to assemble the Cornish pasties.
- Roll out the Pastry: On a lightly floured surface, roll the chilled pastry dough out into a thin sheet, about 1/8 inch thick. Use a round cutter or a small bowl to cut out circles of pastry, each about 6 inches in diameter.
- Fill the Pastry: Spoon a generous amount of the filling into the center of each pastry circle. Be sure not to overfill, as this can cause the pasty to break open during baking.
- Seal the Pasties: Fold the pastry over the filling to form a half-moon shape. Press the edges together gently, then crimp the edges by folding them over and pinching them tightly. This crimped edge is a signature feature of the Cornish pasty and helps to seal the filling inside.
- Egg Wash (Optional): If you prefer a golden, shiny crust, lightly beat the egg and brush it over the top of the pasties. This step is optional but adds a nice finish.
BAKING THE CORNISH PASTIES
Now that the pasties are assembled, it’s time to bake them to golden perfection.
- Set the Oven’s Temperature: Set your oven’s temperature to 375°F (190°C).
- Bake the Pasties: Place the pasties on a baking sheet lined with parchment paper. Bake in the preheated oven for 35-40 minutes, or until the pasties are golden brown and the pastry is crisp. Watch them to ensure they don’t catch fire.
- Chill a Bit: Before serving, let the pasties chill for a few minutes. Both heated and room temperature are suitable for consumption.
SERVING SUGGESTIONS
Cornish pasties are delicious on their own, but they can be served with a variety of sides for a more complete meal. Consider pairing them with a fresh salad, pickled vegetables, or some baked beans for a traditional British meal.
MAKE-AHEAD TIPS
Cornish pasties are perfect for preparing ahead of time, making them ideal for meal prep or a picnic. Here are some make-ahead tips:
- Prepare the Filling in Advance: You can make the filling up to a day in advance. Simply refrigerate it until you’re ready to assemble the pasties.
- Freeze the Unbaked Pasties: If you want to freeze the pasties for later, assemble them as directed and place them on a baking sheet. Freeze them until solid, then transfer them to an airtight container or freezer bag. If baking from frozen, increase the baking time by a few minutes.
CORNISH PASTY VARIATIONS
While the traditional Cornish pasty filling includes beef, potatoes, turnips, and onions, there are many ways to customize the pasty to suit your taste:
- Vegetarian Cornish Pasty: Substitute the beef with vegetables such as mushrooms, carrots, peas, and parsnips. Add cheese for richness and flavor.
- Chicken Cornish Pasty: Use cooked chicken instead of beef for a lighter option. You can add leeks or spinach for additional flavor.
- Lamb Cornish Pasty: For a unique twist, swap the beef for lamb. Lamb pairs wonderfully with rosemary and garlic, so consider adding these herbs to your filling.
CONCLUSION
Making Cornish pasties at home is a rewarding and delicious experience. The crispy pastry, combined with the savory beef and vegetable filling, makes for a perfect meal that can be enjoyed by the whole family. Whether you’re preparing them for a cozy dinner or as part of a picnic spread, these traditional pasties are sure to become a favorite in your recipe collection. With this step-by-step guide, you can now create your own authentic Cornish pasties with ease.