An American Tries Cornish Pasties (Did I Use The WRONG Crimp?)

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive.

shortcrust pastry

🥗Healthier: whole wheat pastry

💰Cheaper: store-bought pastry

Whole wheat adds fiber, while store-bought saves time.

Start by looking for the recipe in a cookbook called Traditional Recipes of the British Isles.

Cut the recipe in half, starting with 2 cups of sifted plain flour and a pinch of salt.

Add 9 tablespoons of cold butter and 2 and 1/4 oz of lard, mixing until it resembles fine breadcrumbs.

Incorporate 1 egg into the mixture.

Add ice water a tablespoon at a time until the dough comes together, then knead quickly to avoid melting the fats.

Chill the pastry in the refrigerator.

Prepare the filling by cutting up 3 and 1/2 oz of Yukon gold potato and 3 and 1/2 oz of white onion into small pieces.

Cut up 5 and 1/2 oz of fatty beef (chuck pot roast) into small chunks.

Roll out the chilled pastry into three circles, each the size of a dinner plate.

Mix the potato, onion, beef, and add salt and white pepper to the filling.

Sprinkle a little beef stock on each filling portion.

Brush the edges of the pastry circles with egg wash to seal them.

Fold the pastry over the filling and crimp the edges to seal, using a fork for the final one for ease.

Chill the pasties in the refrigerator for 20 minutes.

Preheat the oven to 400°F (200°C).

Give the pasties another egg wash and cut small slits in them to vent steam.

Bake in the preheated oven for 30 minutes, then lower the temperature to 350°F (180°C) and bake for an additional 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens