Cornish pasties are a beloved British classic, cherished for their golden, flaky crust and savory fillings. Originating from Cornwall, England, they were traditionally eaten by miners as a convenient, portable meal. The art of making delicious and flaky Cornish pasties lies in mastering the dough, filling, and the proper technique for crimping and baking. Here’s how to create your own perfect Cornish pasty at home.
1. The Perfect Pastry
The foundation of a Cornish pasty is its pastry, which should be golden, flaky, and hold its shape during baking. To achieve this, the dough must have the right balance of butter, flour, and water.
Ingredients:
- 225g (2 cups) of plain (all-purpose) flour
- 115g (1/2 cup) of chilled unsalted butter, diced
- A pinch of salt
- Cold water (about 4-5 tbsp)
Method:
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Combine Flour and Butter: In a large bowl, mix the flour and salt. Add the diced cold butter and rub it into the flour with your fingertips, creating a breadcrumb-like texture. It’s important to work quickly so the butter stays cold and doesn’t melt.
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Add Cold Water: Slowly add cold water, a tablespoon at a time, mixing until the dough starts to come together. Be careful not to add too much water, as this can make the dough tough.
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Knead and Chill: Once the dough is formed, turn it out onto a lightly floured surface and knead it gently until smooth. Wrap the dough in cling film and refrigerate it for at least 30 minutes before using. This resting time allows the gluten to relax, giving you a more tender, flaky crust.
2. The Filling
Cornish pasties traditionally feature a simple filling of beef, potatoes, onions, and swede (also known as rutabaga or yellow turnip). The vegetables and meat are diced, seasoned, and layered inside the pastry. The key is to keep the filling well-seasoned but not too wet, as excess moisture can cause the pastry to become soggy.
Ingredients for Traditional Filling:
- 225g (1/2 lb) beef skirt or chuck, finely diced
- 1 medium potato, peeled and diced
- 1 medium onion, finely chopped
- 1 small swede (rutabaga), peeled and diced
- Salt and freshly ground black pepper to taste
Method:
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Prepare the Filling: In a bowl, combine the diced beef, potato, onion, and swede. Season generously with salt and black pepper. It’s important not to overwork the mixture, as it should remain light and airy, allowing the individual ingredients to retain their texture.
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Avoid Excess Moisture: To keep the filling from releasing too much moisture during baking, avoid adding any liquid. The vegetables will release a bit of moisture as they cook, but it should stay within the pasty, ensuring a moist filling without soggy pastry.
3. Assembling the Pasty
The crimping of the Cornish pasty is an art in itself. This technique not only seals the filling inside but also gives the pasty its signature look.
Method:
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Roll the Pastry: Once the dough has chilled, divide it into four equal portions. Roll each portion out on a lightly floured surface to form a disc about 20cm (8 inches) in diameter.
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Add the Filling: Place a generous amount of filling in the center of each pastry disc, leaving a border of about 2.5 cm (1 inch) around the edges.
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Seal the Pasty: Fold the pastry over the filling, creating a half-moon shape. Press the edges together to seal the pasty. To create the traditional crimp, fold the edges over and pinch them together using your fingers, making small pleats as you go along. This not only seals the pasty but also helps it hold its shape during baking.
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Egg Wash: For a beautiful golden finish, brush the top of each pasty with a beaten egg or milk. This step ensures a crisp, golden crust.
4. Baking the Pasties
Baking your Cornish pasties at the right temperature is crucial to achieving that perfect flaky texture. The pasties should bake at a high temperature to create a crisp crust while allowing the filling to cook evenly.
Method:
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Preheat the Oven: Preheat your oven to 200°C (400°F). Make sure the oven is fully heated before placing the pasties inside.
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Bake: Place the pasties on a baking sheet lined with parchment paper. Bake for 20 minutes, then reduce the temperature to 180°C (350°F) and continue to bake for an additional 25-30 minutes, or until the pasties are golden