Cornish Pasties recipe

Rate it

04/11/2011

Add to Favourites print

Print version |

Print Ingredients | email

Email to a friend

Click image to enlarge...

Recipe for Cornish Pasties with a how-to guide to making your own brown flour shortcrust pastry - a good option for those on a low GI diet.

Ingredients

Pastry:
Makes about 1kg of Pastry
250g Plain White Flour
250g Brown Bread Flour
350g Cold Butter
150ml Iced Water
35 ml Lemon Juice
5ml Salt

Filling:
Makes enough for 6-8 pasties
500g Goulash cubes
1 Onion sliced
1/2 teaspoon dried Chilli Flakes
2 Garlic Cloves Crushed
1 Teaspoon Dried Thyme
250 -350ml Beef Stock
1 tin Small White Beans
1 Cup Frozen Mixed Vegetables
Oil for frying

Assembly:
1 Egg beaten

Directions

Pastry:
I use my food processor to make this pastry,
If you are making it by hand then see here for basic instructions.

Sift the flours into the processor bowl. Add the salt and the butter.

Pulse the mixture until it resembles breadcrumbs.

With the machine running add the lemon juice. Slowly add just enough ice water until mixture comes together as a ball. Remove from the machine and flatten into a disk about 1" thick.

Wrap the pastry in plastic wrap and chill for at least 2 hours.

Filling:
In a sauce pan, fry the onion in a little oil until soft, but not coloured.

Add the meat and the spices and fry for 1-2 minutes. Add 250ml the beef stock and simmer until the meat is soft - about 1 1/2 hours. Keep checking the meat and add more stock when necessary.

Add the beans and the mixed vegetables and cook for a further 20 minutes.

Remove from the heat and allow to cool completely.

Assembly:
On a floured surface roll the pastry out to about 2-3mm thick. Cut disks about 18cm diameter (I use a regular side plate)

Add filling to the centre of the pastry disk. Brush the circumference with a little egg. Crimp the edges together to form your pasties.

Place the pasties in the freezer for 30 minutes. Pre-heat the oven to 200C. Brush the pasties with a little egg and bake for 25-30 minutes until golden.

Serve hot with either some chutney, tomato sauce or my personal favourite sweet chilli sauce.

Comments

Any leftover pastry can be re-frozen for later use.

Servings

Makes 6-8 pasties

Recipe kindly provided by Homemade Heaven food blog.

Print version |

Print Ingredients | email

Email to a friend

Add to:

Facebook | Digg this story

Digg | |

views: 5390 avg rating: 2.92 votes: 51