Hairy Bikers Cornish Pasty Recipes

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VERY EASY CORNISH PASTY

An easy pasty that will taste just great, ideal made in advance for lunches.

Provided by zirnis

Time 2h

Yield Makes Pasties

Number Of Ingredients 14



very easy Cornish pasty image

Steps:

  • Heat the oil in a large frying pan.
  • Soften the onion for about 5 mins, then add garlic and thyme and fry for another 2 mins on high temperature. Add the mince and fry for about 10 mins until browned, add potato and carrot fry for a couple of minutes then add flour, stir well and pour the beef stock over, add a pinch of salt and a generous pinch of freshly ground black pepper and stir some more. Reduce the heat, partly cover and leave to simmer for 30 mins, stir occasionally.
  • When the filling is cooked, taste and add more salt and pepper if needed (make sure you add plenty of pepper )
  • Then leave it to cool.
  • Preheat the oven to 180C, line a baking tray with grease-proof paper.
  • Roll out the pastry and cut into 3-4 circles of about 25cm diameter.
  • Separate the filling in 3-4 portions and place each portion slightly to one side of each pastry circle, top it with few frozen peas. Apply egg around the edge, then fold it in a half and seal it. Place the pastries on the baking try and glaze them with egg.
  • Bake them in the oven for about 30 mins.
  • Cool them and enjoy warm or cold.

2 tbsp olive oil
1 large onion, roughly chopped
2 garlic cloves, crushed
4 springs of thyme
250g beef mince
1 medium size potato, diced (about 7x7x7mm)
1 large carrot, diced
1 tbsp flour
500 ml beef stock
salt, pepper
chopped parsley
1/2 cup frozen peas
500 g Ready roll short crust pastry
1 egg, beaten

CORNISH PASTY

Traditional meat and vegetable pastry.

Provided by Barrie Malson

Categories     World Cuisine Recipes     European     UK and Ireland     English

Yield 6

Number Of Ingredients 11



Cornish Pasty image

Steps:

  • In a small saucepan, cover carrots with water. Bring water to a boil and cook until tender, about 10 minutes. Let cool and slice. Sift flour, salt, and baking powder together in a bowl. Add butter, and rub to the consistency of coarse crumbs. Mix in water. If dough is sticky, add more flour.
  • Roll dough out until about 1/4 inch thick. Cut out six circles, each about 5 inches round. Do not stretch the dough.
  • Mix meat and vegetables together, and salt and pepper to taste. Cover half of each pasty base with the filling. Moisten pastry edges, fold pastry over the filling. Press edges together with a fork. Transfer raw pasties to a baking sheet, brush tops with milk, and make a small slit in each top to allow steam out.
  • Bake at 450 degrees F ( 230 degrees C) for 10 minutes. Turn oven down to 350 degrees F (175 degrees C), and bake for 35 minutes.

Nutrition Facts : Calories 557.6 calories, Carbohydrate 51 g, Cholesterol 100.6 mg, Fat 27.3 g, Fiber 3.6 g, Protein 26.1 g, SaturatedFat 14.3 g, Sodium 359.5 mg, Sugar 2.5 g

2.188 cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
½ cup butter, diced
½ cup water
1 ¼ pounds rump roast, cubed
1 onion, chopped
2 potatoes, peeled and diced
2 small carrots
salt and pepper to taste
2 tablespoons milk

CORNISH PASTY

Recipe handed down from my great grandmother. Individual pasties were often made for lunches for the men in the fields or on the seas.

Provided by Susan S

Categories     One Dish Meal

Time 2h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7



Cornish Pasty image

Steps:

  • Make pie crust: Mix flour by hand with 1/2 of shortening till crumbly.
  • Add remaining shortening and continue to mix.
  • Salt may be added to flour if desired.
  • Add water- mix with fork until forms into a ball.
  • Roll out into top and bottom crust.
  • Or may use purchased crust.
  • Preheat oven to 350.
  • Put uncooked pie crust into bottom of 9" pie plate.
  • Cover with a layer of sliced potatoes.
  • Sprinkle with 1/3 of the onions.
  • Crumble 1/2 ground chuck and spread over potatoes.
  • Continue layering ending with potatoes and onions.
  • Cover with top crust.
  • Put a few holes in it for steam to escape.
  • Bake approximately 1 1/2 hours until potatoes are soft.
  • Let sit 10 minutes before slicing.
  • Serve in slices as a pie with Chili Sauce on the side.

1 lb ground chuck
1 medium onion, diced
3 large baking potatoes, sliced thinly
2 cups flour
1 teaspoon salt
8 tablespoons shortening
5 tablespoons water

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