EASY CORNISH PASTY RECIPE RECIPES

Name: very easy Cornish pasty
Total time: 2 h
Yield: Makes Pasties
Cuisine: English

VERY EASY CORNISH PASTY - BBC GOOD FOOD

very easy Cornish pasty - BBC Good Food image

An easy pasty that will taste just great, ideal made in advance for lunches.

Provided by zirnis

Total Time 2 hours

Yield Makes Pasties

Ingredients

Steps:

Heat the oil in a large frying pan.
Soften the onion for about 5 mins, then add garlic and thyme and fry for another 2 mins on high temperature. Add the mince and fry for about 10 mins until browned, add potato and carrot fry for a couple of minutes then add flour, stir well and pour the beef stock over, add a pinch of salt and a generous pinch of freshly ground black pepper and stir some more. Reduce the heat, partly cover and leave to simmer for 30 mins, stir occasionally.
When the filling is cooked, taste and add more salt and pepper if needed (make sure you add plenty of pepper )
Then leave it to cool.
Preheat the oven to 180C, line a baking tray with grease-proof paper.
Roll out the pastry and cut into 3-4 circles of about 25cm diameter.
Separate the filling in 3-4 portions and place each portion slightly to one side of each pastry circle, top it with few frozen peas. Apply egg around the edge, then fold it in a half and seal it. Place the pastries on the baking try and glaze them with egg.
Bake them in the oven for about 30 mins.
Cool them and enjoy warm or cold.

CORNISH PASTY RECIPE | BBC GOOD FOOD

Cornish pasty recipe | BBC Good Food image

Reawaken childhood memories of summer holidays with Sara Buenfeld's eat-by-the-sea favourite, the Cornish pasty

Provided by Sara Buenfeld

Total Time 1 hours 20 minutes

Prep Time 25 minutes

Cook Time 55 minutes

Yield Makes 4

Number Of Ingredients 9

Ingredients

125g chilled and diced butter
125g lard
500g plain flour, plus extra
1 egg, beaten
350g beef skirt or chuck steak, finely chopped
1 large onion, finely chopped
2 medium potatoes, peeled, thinly sliced
175g swede, peeled, finely diced
1 tbsp freshly ground black pepper

Steps:

Rub the butter and lard into the flour with a pinch of salt using your fingertips or a food processor, then blend in 6 tbsp cold water to make a firm dough. Cut equally into 4, then chill for 20 mins.
Heat oven to 220C/fan 200C/gas 7. Mix together the filling ingredients with 1 tsp salt. Roll out each piece of dough on a lightly floured surface until large enough to make a round about 23cm across – use a plate to trim it to shape. Firmly pack a quarter of the filling along the centre of each round, leaving a margin at each end. Brush the pastry all the way round the edge with beaten egg, carefully draw up both sides so that they meet at the top, then pinch them together to seal. Lift onto a non-stick baking tray and brush with the remaining egg to glaze.
Bake for 10 mins, then lower oven to 180C/fan 160C/gas 4 and cook for 45 mins more until golden. Great served warm.

Nutrition Facts : Calories 1174 calories, FatContent 68 grams fat, SaturatedFatContent 35 grams saturated fat, CarbohydrateContent 114 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 6 grams fiber, ProteinContent 34 grams protein, SodiumContent 1.96 milligram of sodium

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