How To Make Homemade English Cornish Pasties For A Fun Meal

Chris is so excited that I’m making these homemade Cornish pastis. Welcome back to our kitchen, where we show you how to make delicious family friendly recipes. Today I’ve got a fantastic recipe for homemade Cornish pastis chunks of tender peppery steak with melt in your mouth vegetables all wrapped up in homemade buttery pastry. We’re gonna start by making the pastry place 450 grams or three and two thirds of a cup of plain all-purpose flour, two teaspoons of baking powder and a teaspoon of salt into a food processor. And give it a quick mix. Add in 125 grams or half a cup, plus a teaspoon of cold unsalted butter chopped into chunks, and then whiz it up until you get the texture of breadcrumbs. Add in two egg yolks and mix again. Now we’re gonna add in 125 ml, which is a little over half a cup of cold water a little bit at a time while the food processor is running. We’re just gonna go long enough until the dough forms into a ball, so you might not need all the water. Now we wrap the pastry in clink film or wax paper and place in the fridge for about an hour. It’s quite a simple pastry to make, but if you don’t have the time, you can always use shot bought short cross pastry.

After an hour, take the pastry out of the fridge and preheat your oven to 180 C or 350 F. And then we’re gonna sprinkle a little flour on two baking sheets to stop the pastis from sticking. Roll the pastry out on a lightly floured surface until it’s about three millimeters thick. Cut circles into the dough. Using a plate as a template plate needs to be about 20 to 21 centimeters or eight inches in diameter. You should be able to get about six pasties out of this dough. You probably need to re-roll a couple of times.

There We go.

Now we’re gonna make the filling for the Cornish pastis. I’ve got 450 grams or a pound of peeled potatoes here that have been diced into one centimeter cubes, and I’m gonna add them to the bowl. To that we’ll add 150 grams or a third of a pound of Swede or rutabaga. Again, peeled and finely diced. We’ll also add 150 grams or a third of a pound of diced onion and 300 grams or two thirds of a pound of sliced skirt or sirloin steak. And then we’ll mix that together with a teaspoon each of salt and black pepper. Now take one of your pastry circles and place a really good spoonful of mixture into half of the pastry. So you want to pile it up quite high. You need it to be packed full, but you also need a border of about two centimeters all the way around when you fold it. Next, add a teaspoon and a half of unsalted butter onto the mixture. Brush a little egg wash around the edge of the circle. Now fold the pastry over until the edges meet and you have a semicircle. Now you want to firmly seal and crimp the crust with your fingers. Apparently this thick crust originates from the coal miners who used to eat the dinner with the hands and then discard the crust as it be covered in coal dust.
Place your past the onto a baking tray and make two little holes in the top using a sharp knife to let out the steam. Repeat these steps to make the remaining pastis brush egg wash over the top of the pastis and place in the oven for 45 to 50 minutes until golden brown. Take out of the oven and leave to cold for 10 minutes before eating. Or you can eat them cold. And there you go. That’s how to make delicious homemade Cornish Pastis, a British classic and arguably one of the most famous foods to come out of the south of England.
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Ingredients for the Cornish pasties:

Pastry:

450 g (3 2/3 cups) plain (all purpose) flour. plus a couple of tbsp extra for rolling out the pastry and sprinkling on the tray later
2 tsp baking powder
1 tsp salt
125 g (1/2 cup + 1 tsp) unsalted butter chopped
2 egg yolks
125 ml (1/2 cup) cold water

Pasty Filling:

450 g (1 lb) potato peeled and finely diced
150 g (1/3 lb) swede/rutagaba peeled and finely diced
150 g (1/3 lb) onion peeled and finely chopped
300 g (2/3 lb) thin sliced skirt steak or sirloin finely chopped
1 tsp salt
1 tsp ground black pepper
3 tbsp butter diced
1 egg beaten


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