This is another easy to trace recipe for me, I was onboard ship in Singapore at the time, it was 2012, I'd read an on-line BBC article regarding the up and coming “first ever” World Pasty Championships, which took place at the Eden Project, St Austell, in the UK. in March of that same year, and when you add this to the fact that the "Cornish Pasty" had been given protected status by the European Commission in the early part of 2011. I was inspired to read more, having found the Cornish Pasty Association web-site I realized I needed to rethink my position on the “Cornish Pasty”. Having spent a lifetime in the catering industry and having made pasties more times than I can remember in various guises with both short pastry and puff pastry and with a selection of different filling, I came to realize I had failed to give the Cornish Pasty the attention to detail it deserved. and the various interpretations I had made did not meet the criteria for them to be called Cornish Pasties! So now that my ignorance had been corrected, I decided that I needed to redeem myself and show adequate respect to the “Cornish Pasty” and try to make a Pasty as close as I could to an authentic and original “Cornish Pasty, only not made in Cornwall, but certainly inspired by and in respect of, Cornwall and Cornish Pasty, but on that occasion made at anchor in Singapore. These pasties have been are a regular menu item ever since, the crew just love them, I must have made hundreds of them by now, but I have yet to master the traditional crimp, so my Pasties look like dinosaurs! This recipe is based on (but not the same as) the Cornish Pasty Association recipe which can be found on-line at http://www.cornishpastyassociation.co.uk and on YouTube, one key point is I would not describe this pastry as short, it is perfect for Cornish pasties, it is elastic and strong but it does not have the qualities I would describe as short, it is a, “Cornish Pasty Pastry”.
Cornish Pasty Filling
- 2700 grams Minced Beef
- 2700 grams Potato Cut into thin slices about 1cm square
- 1500 grams Swede Cut into thin slices about 1cm square
- 12 grams Onion Finely diced
- 4 tbsp Salt
- 2 tbsp White Pepper
- 400 grams Butter Room temperature
Cornish Pasty Pastry
- 3 kg Strong Bread Flour
- 720 grams White Shortening Crisco
- 150 grams Margarine
- 30 grams Salt
- 1050 ml Cold Water
Making the Filling
- To make the filling, take a large container and mix together all the filling ingredients
Making the pastry
- Place the flour and salt in a large planetary action mixer fitted with a dough hook and combine.
- Add the white shortening and margarine and mix for about 15 minutes on slow to medium speed to rub the fat and flour together.
- When the fat id fully rubbed into the flour add the water and continue mixing for 15 to 2 minutes until the pastry become smooth and slightly elastic, the pastry will come away from the sides of the bowl and leave the bowl clean, it will cling to the hook, stop the machine and scrape down the hook half way through the mixing.
- Remove the dough from the machine and at approximately 150grams and mould into balls.
- Set up your bench scaled off pastry, dusting flour rolling pin and greaseproof paper
- Roll each ball of pastry out to approximately 18cm and layer with greaseproof paper.
- Lay out 8 pieces of rolled pastry on the bench
- Brush the edges of the pastry with water
- You will need approximately 150grams of filling per pasty this is approximately 1 cup in volume.
- Please the correct amount of filling onto each piece of pastry
- Now press the filling into shape. You may notice, there are carrots visible in this image, the day this image was taken I didn’t have any swede and I substituted the swede with some frozen mixed vegetable, which is ok provided the Cornish pasty police don’t find out about the switch!
- Bring the edges of the pastry up to meet and crimp together in a wave pattern ensuring the pasty is totally sealed.
- Place the pasties on baking trays and place in the preheated oven set at 150°C for approximately 45 minutes.
- Remove the pasties from the oven and check the core temperature.
- Baked Pasties without eggwash.
- Egg wash all the pasties twice, brush each pasty with egg wash then go back to the first one and brush them all again, the first coat of egg wash soaks in to the hot pastry the second coat then give a lovey gloss. Return the pasties to the oven on 160°C for about 4 to 5 minutes until you pasties reach the desired golden brown colour.
- The Finished Pasties.
Sodium: 1277mgCalcium: 46mgVitamin C: 25mgVitamin A: 428IUSugar: 2gFiber: 3gPotassium: 650mgCholesterol: 77mgCalories: 375kcalSaturated Fat: 12gFat: 28gProtein: 15gCarbohydrates: 17gIron: 2mg
Tried this recipe?Let us know how it was!