Main events, RecipesAdam SmithMay 09, 2018Pasty, Pastry, Steak, Beef, Meat

Cornish Pasty

Main events, RecipesAdam SmithMay 09, 2018Pasty, Pastry, Steak, Beef, Meat

Growing up in the early 80's I have some good and bad food memories but there are a few standout dishes I remember my Mum cooking that always bring a smile. The Cornish Pasty was one of them.

We used to have them with baked beans and Oxo gravy (Still a great combo). Cut a hole in the top and pour in the gravy - these days I tend to add a liberal splashing of Worcestershire sauce for an extra kick.

Everyone has their take on how to make a proper pasty but there are two golden rules which are consistent:

1) All ingredients are raw
2) Beef, onion, potato and swede are required

Some people slice, some people dice, some flour their beef first. As they say in Thailand, "Same same but different."

Step 1 - Chop

First, heat your oven to 200C
Chop up your onion, swede and potato
Roughly chop up the steak

Step 2 - Roll

Flour your work surface and rolling pin
Roll out the pasty until about 2-3mm thick
Put a side plate over the top and cut around it

Step 3- Fill

Add Swede, potato and onion to one half, leaving 1 inch around the edge
Add the steak on top
Salt and pepper on top
Add a knob of butter which will help add a little gravy to the finished pasty

Step 4 - Close 'em up

Brush a little water around the edge near the filling
Fold over the top side and lightly press together, pushing any stray mixture back into the pasty
Fold the corners back over on themselves
Using the end of a spoon handle, press into the edge to properly seal the edges
Brush with beaten egg
Stick a knife in the top to let the steam out

Step 5 - Cook

Put the pasties on a baking sheet into the oven at 200C for 30 minutes
Turn the oven down to 180C and cook for another 30 minutes
Take them out and let them cool, or if you are impatient, get your asbestos mouth ready and dive in!

What I am going to do next time

So it tasted pretty good but to be honest, I have made better. It's been a while and I made these whilst fending off my two hungry boys so I can let myself off. I have high standards when it comes to a pasty.

Things I will change for my next pasty session:

Mix up the filling in a bowl as when I closed up the pasty, you can see that the layering has been lost
I'll make them the way my Mum used to and seal them at the top rather than the side
Probably up the veg to meat ratio (just a little!)
Have more pastry per pasty
Make more of them!