HOW TO MAKE OLD-FASHIONED CORNISH BEEF PASTIES
The classic Cornish Pasty is a pie that has been around since the 13th century and is known for squeezing a lot of flavor out of its four main ingredients: crust, meat, swede, and potatoes. These delectable morsels are the quintessential example of British pies, and they are perfect for any occasion, whether it is supper or a packed lunch.
Cornish pasties have a history that can be traced back to the 13th century and, not unexpectedly, are the topic of considerable debate. When I say conversation, what I really mean is contention! To say that this meal is well-known in the United Kingdom is, at best, an understatement. Any kind of food item that is mentioned in well-known works of literature such as the Robin Hood Chronicles, the Canterbury Tales, and at least three of Shakespeare’s works is not to be trifled with.
Traditional Cornish pasties are best made using a pastry called shortcrust, which has a thinner crust. Utilizing butter and lard as the primary sources of fat really helps to maximize the effectiveness of this function. It is straightforward, and all that is required of you is to work when chilly and make use of a food processor.
The most important part of the dough is to seal in not only the fixings but also the steam and juices. This is the secret to the delicious flavor! After that, it is placed in an oven at a low temperature for a long time so that the flavors and fluids may develop. If you ask me, they are great right out of the oven, but I think they taste much better after they have had time to cool to room temperature.
THE INGREDIENTS LIST:
FOR THE PASTRY, YOU’LL NEED:
250 grams.Of all-purpose Flour.
60 grams.Of Shortening.
60 grams.Of Butter.
85 ml.Of Cold Water
1/2 Tsp.Of Salt.
FOR THE FILLING, I USED:
250 grams.Of sirloin Beef; cut into strips.
125 grams.Of Diced Potato.
75 grams.Of Diced rutabaga.
50 grams.Of Sliced Onion.
1 Tsp.Of Salt.
1/2 Tsp.Of Pepper.
A beaten Egg.
PREPARATION:
1st Step
Put the flour, salt, lard, and butter into a food mixer and beat them together until they are well combined. After adding the water, continue to mix the ingredients together until a ball is formed, then cover with a cling film and place in the fridge for at least 3 hours.
2nd Step
Both the potato and the swede should be diced into a size of 5mm (about 1/5″). And then cut the onion into half-moon shapes measuring 5 millimeters or 1.5 inches.
3rd Step
Mix, except for the egg, all of the components that go into making the filling.
4th Step
After cutting the pastry into quarters, spread it out and then cut discs about 20 centimeters in diameter from it. After that, put a quarter of the filling on each disc, fold it over, and then seal it with water.
5th Step
To give the pasties their distinctive crimped appearance, squeeze the fold between your thumb and forefinger.
6th Step
The next step is to fold the edge over and continue doing so until the whole edge is crimped. When folding over, you are free to use whatever way that is effective for you.
7th Step
Coat with the egg that has been beaten. And bake in a regular oven at 180 degrees Celsius (or 350 degrees Fahrenheit).
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