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cornish pasty as a pie

qahtan's picture
qahtan

cornish pasty as a pie

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Cornish pasty made as a pie.. Note 1
Plain pastry for a double crust pie
2 cups flour
1 cup cold butter salted, cut into 1 inch cubes Note 2
1 egg,
cold water
Rub the butter into flour by hand or food processor, add egg, and a
couple tablespoons cold water, + or -, pulse in processor until the
mixture begin to come together,
turn out onto floured counter lightly knead a moment to bring to a
tidy ball, DO NOT OVER WORK THE PASTY.
Line a pie plate with the pastry, also roll out enough to make a
lid for pie.
Reserving pastry what is not used, for another time.

Filling
8 ozs of sirloin steak, trimmed Note 3
1 good size potato
1 medium onion

Dice the meat, potato and onion about 3/4 inch dice, mix
together, adding a little beef sock to moisten well, from a cube
will do, add to meat and veg also season well with salt and pepper,
mix all together, tip the meat etc into the pie shell, wet the edges
of the pie shell apply the lid, press lightly round the rim to stick
lid to base. Trim, crimp edges, poke a few air vents in top, and
bake in hot oven about 400 until the crust is nicely browned.
serve hot with steamed green vegetables.
Makes sure the potatoe is cooked, to be sure of this small dice
potatoe.

Note 1. I some times make this with a couple of chicken breasts
instead of beef, and leek instead of onion and chicken stock.
Note 2. I use salted butter but do not add salt to recipe.
Note 3. Only use tender meat that has flavour.
source, glory.

Reserved pastry will freeze or would make a quiche for another
day......

qahtan's picture
qahtan

Yes I know they would, :-)) but I didn't put any turnip in it either.

I can't really see me coming for some time,,,
But thanks for the warning. :-))))) qahtan

Mini Oven's picture
Mini Oven

Mini  (once a yooper, always a yooper) (oh, yes, I'm blanching on all sides!)

AnnieT's picture
AnnieT

A young friend of ours is about to open a Cornish Pasty store in Eugene, OR, and in fact my son is down there at the moment helping him re-hab the building. I understand he is planning on baking them, flash freezing, and selling them through various outlets. I had sent several recipes including the one from Dan Lepard's booklet but never did hear which one he is using. He had lived in England for a year and this has been a long time dream. Seems a bit dodgy with the economy in such poor shape so I can only wish him lots of luck. Check him out if you are in the Eugene area, please? A.

josordoni's picture
josordoni

Oho!  diced potatoes don't cook evenly, best way is to cut the potatoes into wedges (as if you were making English style chips (large fat french fries) and then lay these down on the board and cut little thin slices, so the raw potato is sort of flaked. 

These, being so thin but still with a bit of bite, cook nice and evenly, and also release the starch so that the filling coheres and can be bitten into without filling falling out everywhere.

 

Oh, and make sure the meat is finely CHOPPED not ground, to keep the filling juicy.

p.s. In Cornwall the filling is also used for a plate pie, so you will be safe there :)

Yummy!

Lynne

Mini Oven's picture
Mini Oven

I like the:  thin grating the potato to blend wholeness trick.  That makes sense!

And I like ketchup, at NMU I used to fill my pockets with packets and upgraded to a squeeze bottle at football games while keeping my hands warm with a big hot pasty.  Ah, those were the days!

Mini

josordoni's picture
josordoni

Hi Mini

Grating works as well, but somehow the flakes are just a BIT too thin so they absorb more into the mix.  Which can sometimes be a good thing!  Interesting how each method of cutting gives a completely different result

ehanner's picture
ehanner

I love these things. My sister and her family live in the U.P. of Michigan and the first thing I do when we get into the area is look for a road side Pasty shop. There is something wholesome about a meal in a flaky crusted pocket.

I finally learned how to make a decent crust last year by keeping the dough cool while I prepared it. I have been adding a dollop of beef gravy at the last just before sealing and egg washing. Otherwise they tend to be a bit dry for my taste, especially if you use steak meat instead of hamburger (lower fat).

If you look on you-tube for videos, there are some really great welsh ladies showing how to do this in small kitchens. Just be careful how you spell pasty or you will be into something totally different!

Eric

wombatq's picture
wombatq

I grew up making the little (or not so little) pockets of love. Now my boss wants to add them to the menu at the restaurant I work at. Any suggestions for a cost effective cut of beef we can try with the test ones?

ehanner's picture
ehanner

Most Pasties I have eaten have been made with ground beef. I think the real deal however is a mince of chuck or something flavorful. I generally use 80% lean ground chuck and add a teaspoon of gravy as the last ingredient for flavor and juice.

Eric

RFMonaco's picture
RFMonaco

....

LindyD's picture
LindyD

Pasties.  It's all in the pronounciation. Here's a photo, but it's not of girlies!  ;-)

RFMonaco's picture
RFMonaco

new every day. Thanks.

ehanner's picture
ehanner

Here is the other one. Hot Link

Hehehe.

Eric

LindyD's picture
LindyD

Pretty cute, Eric.