Last week was sweet, this week is savoury. Try your hand at the traditional Cornish pasty! This recipe makes four pasties and has been sent to us by Lynda who is from a long line of Cornish pasty makers. Post your baking outcomes to us on our Facebook page and send in any Cornish recipes of your own to firstname.lastname@example.org if you’d like to be featured in this section!
For shortcrust pastry (rough puff or shop bought can also be used):
1lb plain (all purpose flour)
1/2lb fat (mixture of lard and margarine/butter)
A pinch of salt
150ml cold water
For the filling:
1lb skirt/flank steak cut into small cubes
2 or 3 large potatoes, thinly sliced
Turnip or swede, thinly sliced
Onion, peeled and thinly sliced
Salt and pepper
Few small knobs of butter
Beef skirt is the cut traditionally used for Cornish pasties. It has no gristle and little fat, cooks in the same amount of time as the raw vegetables and its juice produces wonderful gravy.
Use a firm waxy potato such as Maris Peer or Wilja. A floury potato will disintegrate on cooking.
- Sift the flour with the salt, rub in the fat, and mix to a pliable consistency with the water. Leave to rest for half an hour in the refrigerator, wrapped in plastic.
- Divide the pastry into four and roll each in circle around 5mm thick (quarter of an inch)
Cover a semi circle of the pastry round with a layer of sliced onion
Add a layer of sliced potato and season with salt and pepper
Add a layer of sliced turnip/swede
Add the top layer of steak pieces, season with salt and pepper and dot with butter.
- Dampen the edges of the pastry with cold water and bring them together, pinching hard to seal. Crimp the pastry so that it is on the side of the pasty/ Make a slit in the top of the pasty and place on a piece of non-stick baking parchment.
- Bake on a baking tray on a high shelf in a preheated oven at 200C (gas mark 6) for 15-20mins, or until the pasty is golden brown, and then reduce the head to 160C (gas mark 3) and cook for another 30-40 mins. The total cooking time should not exceed one hour.
How to Crimp
Crimping is one of the secrets to a true Cornish pasty. A good hand crimp is usually a sign of a good handmade pasty.
- Lightly brush the edge of the pasty with water.
- Fold the other half of the pasty over the filling and squeeze the half circle edges firmly together.
- Push down on the edge of the pasty and using your index finger and thumb twist the edge of the pasty over to form a crimp.
- Repeat this process along the edge of the pasty.
- When you’ve crimped along the edge, tuck the end corners underneath.
Recipe: Lynda Battersby