Cornish Pasties

Date posted: 23 January 2015

Pasties are a great ‘meal in one’ on board a boat, simple to prepare and cook, and easy to eat either at the helm or around the table. The traditional Cornish Pasty was made for miners, and had the savoury section at one end and an apple section at the other end. In the pits miners would feel for the pastry cross at one end which denoted the sweet end. The pasty is served with a thick crust, this was held to eat the pasty and then discarded, in this recipe I am using minced meat, but you could use any beef as long as it is cut up very small.

Ingredients for 4 pasties

Cook for 45 minutes at 190c ( or, on hot until they are golden brown in a boat oven)

Pastry:

400g Plain Flour, 100g lard and 100g butter or margarine, salt and pepper, water to bind to a soft but not tacky consistency.

Place the flour in a bowl, crumble the lard and margarine, sprinkle in the salt and pepper. Work the fat and Margarine into ‘breadcrumbs’ throughout the flour, when it is truly mixed, from a cup of cold water, slowly add the water as you bine the pastry together. If you over add the water, don’t panic, just add some more plain flour to bring it back to a soft non sticky consistency.

Filling:

Potato, swede, onions, water, 1 teaspoon of salt,  1 teaspoon of pepper and 400g of minced beef.

It is important to remember that the mix should be half swede and onion to the potato. I’m not going to give you weights. But for four pasties I would start with four medium potatoes, place the vegetables on the work surface and divide them up, into roughly half and two quarters. The quantity of the vegetables will determine the size of your pasty, the exact weight of the vegetables is not important. Now for the meat, I add about 75g- 100g per person, this keeps the pasty meaty and moist.

Peel and chop your vegetables and cut them into 1cm cubes or smaller, add three tablespoons of water to this mix. If you are using mince, add this to the vegetable mix and blend all together.

Close up of the meat and vegetable mix

Close up of the meat and vegetable mix

So now for assembling, I will take you through a pictorial guide to simplify the process.

Pastry rolled into a ball and divided into the number of pasties required

Pastry rolled into a ball and divided into the number of pasties required

You do not need pastry cutters, turn the ball of pastry out onto the work surface,roll into a ball and cut into the number of pasties you are making, here I have made seven pasties. Take one section and manipulate it back into a ball. sprinkle the work surface with flour and roll each section like this into a flat roughly circle shape. If you do not have a rolling pin on board, wrap a wine bottle in cling film and use this – I haven’t come across a boat yet that doesn’t have a bottle of some sort on board!

Pastry rolled into shape, ready for filling

Pastry rolled into shape, ready for filling

Place the filling on one half of the pasties. Leaving a 1.5cm area free around the edge.

Place the filling on one half of the pasties. Leaving a 1.5cm area free around the edge.

Give the pasty mix another stir and divide your mix up between the pasties, placing the mixture on one half of the pasty, assuring that you leave a gap right around the edge for sealing.

 

 

 

Now you need to seal the pasty, using a pastry brush or alternatively your finger if you don’t have one, wipe a little of the egg wash ( egg wash is simply an egg and a dash of milk combined and beaten), around one half of the pasty.

Egg wash is used to seal the edge of the pasty

Egg wash is used to seal the edge of the pasty

 

 

Make sure that you do not put too much egg wash around the edge of the pasty, otherwise the pastry becomes soggy and is difficult to crimp.

 

 

Fold over the pastry and lightly press around the edge

Fold over the pastry and lightly press around the edge

 

It is important that you lift the side of the pastry that does not have the filling over the side containing the filling, do not pull and stretch the pastry. Press very lightly around the edges of the pasty.

 

 

Crimping the edge of your pasty

Crimping the pasty

Crimping the pasty.

If you are right handed start to the right hand end of the pasty

If you are right handed start to the right hand end of the pasty.

Hold the end of the pasty with your right hand and 1.5 cm in a pinch position hold the edge of the pasty with you left hand, pull your left hand out 2cm dragging the pastry with your fingers, fold the pastry in your right hand into the space provided by your left hand.

Hold the end of the pasty with your right hand and 1.5 cm in from your left hand, hold the edge of the pasty, pull your left hand out 2cm dragging the pastry with your fingers, fold the pastry in your right hand into the space provided by your left hand.

Continue will with your left hand and folding with your right hand right along the edge of your pasty

Continue pulling with your left hand and folding with your right hand right along the edge of your pasty to create the crimped edge.

 

 

 

 

 

 

 

 

 

Dont worry if you find crimping too difficult, when the pasty is folded, just gently place a fork at the edge of the pastry and seal the filling in by pressing lightly with the fork prongs right along the edge.

Place the pasties on the tray

Place the pasties on a greased baking tray, position them 3cm apart, then liberally egg wash before placing them in the preheated oven, then cook for 45 minutes at 190c

 

 

 

As you can see, on occasions I end up making batches of pasties for family and friends.

As you can see, on occasions I end up making batches of pasties for family and friends.

Remove from the oven when they are honey coloured, leave for five minutes before removing the pasties from the trays and serving.

 

 

 

 

 

Please leave a comment if you use my recipe, my pasties have been quite popular over the years, I’m sure you will enjoy making them, and more importantly eating them!

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