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Cornish pasties |

Cornish pasties

These cornish pasties are absolutely noting like the pies you would buy in a store unless it’s a home industry shop. They are really easy to make and if you are a bit stretched for time like I have been the last month or two, they freeze perfectly well and are an easy and quick meal to put together. It is well worth making the pastry yourself so take a few minutes extra and you and your family will not be sorry. (enough for 6 cornish pasties)

What you need

Pastry
2 1/2 cups plain flour
pinch salt (1/4 teaspoon)
125g butter cubed and chilled
4 or 5 tablespoons cold water

Filling
160g steak, trimmed of any fat and chopped into small pieces
1 small potato chopped into small squares
1 small onion grated or finely chopped
1 small carrot grated or finely chopped
2 teaspoons worcestershire sauce
2 tablespoons beef stock
1 egg lighly beaten

The process

Take a large bowl and sift in the flour and salt.

If you have a food processor, pop the sifted flour into the food processor, add the butter and give it a spin until the butter is combined and you have what resembles breadcrumbs. Now add 4 tablespoons of water and give it a few pulses until you have the dough forming balls, if it is not forming balls add the rest of the water and pulse again.
If you don’t have a food processor, add the butter and with fingertips press the butter into the flour until you have breadcrumbs. add the water and use a knife to cut through the mixture, turning the bowl until you get the balls.

Now turn it onto a lightly floured board and bring it all together into a ball. Now wrap it in cling film and pop into the fridge while you make the filling.

Heat your oven to 200 Celsius

Chop up and mix all of your filling ingredients together, season with a little and a black pepper.(no cooking here)

Take out the dough and divide into 6portions, roll out on a lightly floured surface to about 3mm in thickness and using a side plate (approx 16cm diameter), cut a circle.

Place equal amounts of the filling into the center of each circle and then brush the edges with the lightly beaten egg. Now lift the edges and pinch together at the top, working your way down to the bottom and place onto a lighly buttered and floured baking tray. Give each one a brush with the remaining egg and pop into the oven, close the door and turn the oven to 180 Celsius. Bake for 20 minutes and your cornish pasties are done.

It’s really not that difficult and so worth it, give them a try. If you have leeks/peas or anything else you want to put into the pasties, give it a go, make them to your own taste. Try the Chicken pie for another easy pie recipe and never forget a winter favourite dessert, hot chocolate and banana pudding.


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13 Responses to “Cornish pasties”

  1. Patricia says:

    Hi Graham! Your Steak Pies recipe looks awesome!! One question You say oven 200celcius Then You say pop in oven then turn on 180 celcius 20min done!??

    • Graham says:

      Hi, thats right, you heat it to 200 and then when you pop it in the oven you turn it to 180 straight away. It gives it a little bit of extra heat to start off with and then slowly goes down to 180. It just seems to crisp up the pastry a little better 🙂

  2. Sal says:

    Graham, can I ask you a very blonde question? Don’t judge 🙂 🙂

    When you say ‘plain’ flour……which one are you referring to? Self raising or cake or something else?

    • Graham says:

      Hi Sal, that would be “all purpose flour” available in any supermarket, have a lekker day G

    • Sal says:

      This is it, that’s why I think I’m losing the plot! 🙂 I can’t find All purpose flour……I called the Snowflake supplier and they told me that Cake flour is the SA equivalent of all purpose flour….

  3. Sal says:

    Hi Graham
    Just thought I’d pop you a quick note.
    I tried the pasties yesterday and OMG they were AWESOME!! you are so right about the pastry!!
    The ONLY problem I had with them……….not enough!! 🙂
    Thanks Graham!!

  4. Magda says:

    hi graham,
    where do i find the recipe for the KFC chicken? and where do i read your comments?

    thank you

  5. ROSSANA says:

    Hi Graham

    Thanks for ur latest winter recipes, especially the pies and desserts perfect for this weather. Thought that u had gone into hibernation for the winter ………..

    Keep cooking.

    Regards

  6. Paul says:

    Great recipe thanks! This has become a new favourite!

    Do you freeze them raw or cooked? If raw, do you have to thaw them first before cooking?

    • Graham says:

      Hi there Paul, you should freeze them raw and then leave out for about 20 minutes before you pop them in the oven to cook. Have a great one G

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