keljonma
Epicurean Goddess
I posted this on another thread and decided to post it separately too.
This is my grandmother's recipe for Cornish Pasties....
Cornish Pasties
PASTRY:
4 cups flour
1/8 teaspoon salt
1 1/2 cups butter, chilled cut into 1/4 inch cubes (Grandma used lard or butter)
8-10 Tablespoons ice water
1 egg, beaten (for egg wash)
FILLING:
1 cup chopped small, rutabaga or turnip
2 cups finely diced lean beef, top round or skirt steak or flank
1 cup coarsely chopped onions
2 cups finely diced potatoes
1 1/2 tsp salt
1 1/2 tsp pepper
Preheat oven to 400 F.
To make pastry, rub together flour and fat to make a coarse meal. Add 8 tablespoons ice water all at once. If dough crumbles, add more water. Refrigerate to rest one hour before rolling out.
Roll dough to a circle 1/4 inch thick and cut into 6 inch rounds. Re-roll any scraps and cut into additional circles.
To prepare filling, cut ingredients into very small pieces. It's important to have the potatoes and the meat cooked during the same time period since they will be cooking together, so cut to appropriately sized cubes to effect that end result.
Combine ingredients in a bowl to mix evenly. Put 1/4 cup of the mixture into the center of a rolled out pastry.
Moisten pasty edges, fold in half, and crimp to seal. Place on a buttered baking sheet and brush lightly with egg wash. Make 2 slits in each pasty to allow steam to escape.
Bake at 400 F 15 minutes, reduce heat and continue at 350 F until golden.
Serve hot or cold.
This is my grandmother's recipe for Cornish Pasties....
Cornish Pasties
PASTRY:
4 cups flour
1/8 teaspoon salt
1 1/2 cups butter, chilled cut into 1/4 inch cubes (Grandma used lard or butter)
8-10 Tablespoons ice water
1 egg, beaten (for egg wash)
FILLING:
1 cup chopped small, rutabaga or turnip
2 cups finely diced lean beef, top round or skirt steak or flank
1 cup coarsely chopped onions
2 cups finely diced potatoes
1 1/2 tsp salt
1 1/2 tsp pepper
Preheat oven to 400 F.
To make pastry, rub together flour and fat to make a coarse meal. Add 8 tablespoons ice water all at once. If dough crumbles, add more water. Refrigerate to rest one hour before rolling out.
Roll dough to a circle 1/4 inch thick and cut into 6 inch rounds. Re-roll any scraps and cut into additional circles.
To prepare filling, cut ingredients into very small pieces. It's important to have the potatoes and the meat cooked during the same time period since they will be cooking together, so cut to appropriately sized cubes to effect that end result.
Combine ingredients in a bowl to mix evenly. Put 1/4 cup of the mixture into the center of a rolled out pastry.
Moisten pasty edges, fold in half, and crimp to seal. Place on a buttered baking sheet and brush lightly with egg wash. Make 2 slits in each pasty to allow steam to escape.
Bake at 400 F 15 minutes, reduce heat and continue at 350 F until golden.
Serve hot or cold.
Just a thought.
