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Thread: Cornish Pasty

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    Cornish Pasty




    Ingredients

    For the pastry
    225g/˝lb plain flour, plus extra for dusting
    1 tsp baking powder
    ˝ tsp salt
    60g/2˝oz butter
    1 egg, yolk only
    60ml/2˝fl oz water

    1 whole egg, beaten, for glazing

    For the filling

    50g/2oz swede, finely chopped
    150g/5˝oz potato, peeled and cut into small cubes
    50g/2oz onion, finely chopped
    100g/3˝oz beef steak, cut into small pieces
    1 tbsp chopped fresh parsley
    salt and freshly ground black pepper

    Method

    Make the pastry, mix the flour, baking powder, salt, butter and egg yolk in a large bowl until the mixture resembles breadcrumbs. Gradually add the water a drop at a time until a smoth dough is formed. wrap in clingfilm and refridgerate.

    Blanche the swede and potatoes drain and refresh in cold water.

    Preheat oven to 180C/350F/Gas 4

    Roll the pastry and use a plate as a template to cut out discs. (I use side plates as dinner plates make a pasty fit for 2)

    Ok now build your filling
    Place onions in a line down the middle of the pastry disc. Spoon chopped steak on top, then spoon cooked potato and swede over it. Sprinkle with the chopped parsley and season, to taste, with salt and freshly ground black pepper. (should make 1 large or 2 small pasties)

    Here comes the tricky bit
    Brush the edge of the pastry disc with some of the beaten egg.
    Draw the edges of the pastry together and crimp with your fingers so that the seal sits on top of the filling. Cut a small hole in the top of the pasty and brush all over with the remaining beaten egg.

    Bake for 25/30 minutes or until golden brown.
    Attached Thumbnails Attached Thumbnails -images-jpeg  
    Last edited by LariP; 01-21-2013 at 03:08 PM.

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    Re: Cornish Pasty




    Traditionally Cornish Pasties were made for miners by their wives. they would have 2 sides seperated inside by pastry one would be the savoury filling the other a fruit (usually apple) filling.
    It was a good way for wives to ensure their husbands ate well in the dark pits where individually packed lunches were difficult to eat.

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    Re: Cornish Pasty




    What is a swede?

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    Yes pic of a swede plz
    What's For Dinner?

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    Re: Cornish Pasty






    Swede=A pale orange vegetable with mild sweet flavour.
    Tastes gorgeous when mashed with potatoes and a sneaky way of getting the little ones to eat veggies if theyre fussy

    A good alternative would be Turnips?? if you can get those or even parsnips

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    Re: Cornish Pasty




    Turnips and parsnips I am sure we can get here. Never had them, sadly but have heard of them.

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    Re: Cornish Pasty




    @cali~jenn they are all very nice roasted with honey

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    Re: Cornish Pasty




    That picture of the swede looks like a turnip to me.

    There is a company in Milwaukee that makes Pasties and they are well known around this area. I'd never had one before moving here or even heard of them when I lived in Ohio. I really like them, except I like to put a couple pats of butter on top of mine when I'm eating it.

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    Re: Cornish Pasty




    I just got back from the store looking for a swede or parsnip and would like to note a swede is another name for a rutabaga "The term "Swede" is used instead of rutabaga in many Commonwealth Nations, including England, Wales, Australia, and New Zealand." I went in the store looking for a parsnip and found something that looked like a big white carrot and I knew it should have looked like a turnip from the picture above. After getting help from 2 different people in the produce department and a google search on my phone I left with a rutabaga.

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    Re: Cornish Pasty




    So, how was it? I still need to try this one!

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