Easy Recipe: Yummy Traditional Cornish Pasties

Hey everyone, welcome to my recipe site, If you’re looking for new recipes to try this weekend, look no further! We provide you only the perfect Traditional Cornish Pasties recipe here. We also have wide variety of recipes to try.

Before you jump to Traditional Cornish Pasties recipe, you may want to read this short interesting healthy tips about Your Overall Health Can Be Impacted By The Foods You Decide To Consume.

Many folks do not realize that the foods you choose can either help you to be healthy or can negatively effect your health. Something that you should not eat no matter what is the various foods that you will acquire at all of those fast food places. These kinds of foods are packed with bad fat and also have little or no nutritional value. For this reason we are going to be going over the healthy foods that you should be eating that will have a good effect on your health.

Citrus fruit will be one of the better things that you can have for your desserts, as opposed to having a piece of cake or perhaps ice cream. Most of the nutrition in citrus fruit, including vitamin C, are also essential for maintaining your health. You may also want to combine a couple of things like orange sections, shredded coconut mixed with a teaspoon of honey.

If you decide that your overall health is important to you, you should take these recommendations to heart. Also if you eliminate all the unhealthy food that you shouldn’t be eating anyway, you may find that you could end up living a longer life.

We hope you got insight from reading it, now let’s go back to traditional cornish pasties recipe. You can have traditional cornish pasties using 14 ingredients and 11 steps. Here is how you do that.

The ingredients needed to prepare Traditional Cornish Pasties:

1. Get of for the pastry.
2. Get of x strong flour.
3. Get of beef suet.
4. Use of x lard.
5. Take of x cold water.
6. Take of x table salt and black pepper.
7. You need of for the filling.
8. Take of x skirt of beef.
9. Prepare of x maris piper potatoes.
10. Get of x swede.
11. Provide of x white onion.
12. Get of x chopped parsley and thyme.
13. Provide of salt and pepper.
14. Use of x beaten egg for glaze.

Instructions to make Traditional Cornish Pasties:

1. Combine the lard, suet and water into the strong flour, along with the salt and pepper.
2. Work with your hands for a few minutes, turn out onto a work surface when it looks shaggy, and continue to knead (like bread dough for 5 minutes) until you have a firm springy dough, wrap in cling film and refrigerate while you prepare the filling, if the dough will not form keep working with damp hands it will get there..
3. Dice all of the vegetables to around 1cm, chop the herbs and mix in a bowl..
4. Now dice the skirt, it has a very obvious grain, first cut into large batons with the grain about 1 1/2 inch thickness. Turn 90 degrees and slice 1/2 cm approx against the grain.
5. Season well and thoroughly mix.
6. Cut chilled dough into 4, keep the dough covered with cling film while not in use, form 1 piece into a ball and then flatten with your hand to form a round disc..
7. Roll the pastry to the size of a large dinner plate, 10 – 12 inches, you do not need flour for this. Arrange 1/4 of the filling just below the centre..
8. Place a small slice of butter on top of the filling (opt) I have a fetish for butter and think its makes everything better, it will create a little extra steam inside while baking. Lift the far side over the filling and form a semi circle.
9. Firmly press the edges together (no water or egg required) and then crimp, have fun with this and don't obsess about perfection. Use 1 finger on 1 hand to hold the dough down and 1 finger of the other hand to fold and press the pastry over. Tuck the edges under.
10. Firmly press the pasty into shape, pierce a small hole to allow steam to vent and arrange all four on baking sheets lined with baking parchment. Brush well with beaten egg, sprinkle with sea salt or seeds before baking.
11. Bake at 170c for 1 hour 15 mins, you can't eat them until they've cooled down, they are best eaten warm or room temp with loads of ketchup, the last image is of me looking very pleased with my pasties. These screen shots are taken from my YouTube channel here is a link https://www.youtube.com/watch?v=1EAx_iugdFc&t=231s.

If you find this Traditional Cornish Pasties recipe useful please share it to your close friends or family, thank you and good luck.