Recipe: Cornish Pasties
Description: From “The Best-Ever Pastry Cookbook,” these Cornish pasties are reminiscent of old-school Hot Pockets, originating as portable meals for miners. They are hearty and filling, perfect for a weeknight dinner paired with a fresh salad. This recipe allows for flexibility in the filling, making it adaptable to various preferences, including vegetarian or vegan options.
Ingredients:
- 3 cups all-purpose flour
- 1/2 cup butter
- 1/2 cup shortening
- 5-6 tablespoons water
- 1 teaspoon salt
- 1 large russet potato
- 1 onion
- 1 tablespoon mixed herbs
- 1 egg
Cooking Times:
| Preparation Time | 50 minutes |
|---|---|
| Cooking Time | 1 hour 15 minutes |
| Total Time | 2 hours 5 minutes |
Nutritional Information:
- Calories: 572.2
- Fat Content: 33.9g
- Saturated Fat Content: 16.8g
- Cholesterol Content: 87.9mg
- Sodium Content: 181.9mg
- Carbohydrate Content: 57.6g
- Fiber Content: 3.4g
- Sugar Content: 2.6g
- Protein Content: 8.9g
- Servings: 6
Instructions:
-
Prepare Pastry Dough:
- Sift flour and salt into a large bowl.
- Cut in the butter and shortening using a pastry blender or your fingertips until the mixture resembles breadcrumbs.
- Sprinkle chilled water over the dough, adding more if needed.
- Knead the pastry on a lightly floured surface until smooth.
- Wrap in plastic wrap and refrigerate for 30 minutes. If refrigerated longer, allow the dough to soften slightly at room temperature before using.
-
Preheat Oven:
- Preheat the oven to 425°F (220°C).
-
Divide and Roll Pastry:
- Divide the pastry into 6 equal pieces.
- Roll each piece into a circle on a lightly floured surface.
-
Prepare Filling:
- Peel and dice the potato.
- Finely chop the onion.
- In a bowl, mix together the diced potato, chopped onion, mixed herbs, and any additional vegetables desired.
-
Fill and Fold Pasties:
- Spoon an equal amount of the filling mixture onto each pastry round, taking into account the need to fold them in half.
- Brush the edges of the pastry rounds with water and fold them in half.
- Press the edges firmly to seal and crimp the edges with a fork or your fingers.
-
Bake:
- Brush the pasties with beaten egg.
- Bake in the preheated oven for 15 minutes.
- Reduce the heat to 325°F (160°C) and bake for an additional 1 hour, ensuring the meat is thoroughly cooked.
- Do not undercook.
-
Serve:
- Serve the Cornish pasties hot or cold, as desired.
- Enjoy with a side of salad or additional vegetables, if desired.
These Cornish pasties are a delicious and satisfying meal, perfect for any occasion. Experiment with different fillings to suit your taste preferences, and enjoy the comfort and nostalgia of this classic dish.
