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Cornish Pasties

01 Jan

Brought to us by Desiree

Here’s my recipe but I subbed in Martha Stewart’s Pate Brisee double batch for the crust.

Short Crust Pastry
4 cups flour
1 cup shortening
6 tbsp ice water
1 tsp salt

Filling
8 oz ground beef
6 oz potatoes, peeled and cut into 1/2 inch pieces
1 medium onion, finely chopped
5 tbsp beef stock
1 tsp dried thyme
salt and pepper
milk

Short Crust Pastry: Mix 1/2 cup of the flour with the salt. Then mix in the shortening and ice water. Then with a fork, mix in the rest of the flour until it resembles a coarse meal. Add in more water if too dry, 1 tablespoon at a time. Gather the dough in a ball and refrigerate for an hour.

Mix the ground beef, potatoes, onion, thyme, salt, and pepper together. Stir in the beef stock to bind the filling. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Roll out the short crust pastry between two sheets of plastic wrap, or on a floured surface till 1/8 inch thick. Cut out ten 5-6 inch circles from the dough (I traced a 5 1/2 inch plate with a knife). Place some of the meat mixture at the center of each dough circle. Brush the edges of the dough circles with milk. Fold the circles in half and seal with a fork.

Transfer all the pasties to your lined baking sheet. Brush all of them with milk. Bake them in the oven at 400°F for 10 minutes, then lower the over to 350°F, and continue baking for 45-50 minutes, or until light brown. Serve warm or at room temperature.

Makes 10.

Source: DiamondsForDessert

 

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