Tesco Cornish Pasties Recipes

Steps:

• Combine ½ cup flour, shortening, 6 tbsp ice water and salt in large bowl and beat well with large whisk or wooden spoon.
• Using fingertips, blend in remaining flour until mixture resembles coarse meal.
• If too dry, add up to 2 tbsp more ice water, a few drops at a time.
• Gather dough into ball.
• Refrigerate at least 1 hour.
• Combine beef, potatoes, onion and herbs and season generously with salt and pepper.
• Stir in enough beef gravy to bind mixture.
• Roll dough out on lightly floured surface to thickness of 1/8 of an inch.
• Using 5-6 inch in diameter, round cutter, cut 10 circles.
• Preheat oven to 400°F.
• Lightly grease baking sheet.
• Mound meat mixture lightly in center of each circle; brush border with milk; fold dough in half over filling, pinching edges together to seal.
• Brush pastries with milk.
• Arrange on prepared sheet.
• Bake 10 minutes, reduce oven temperature to 340F and continue baking until pasties are light brown, about 45-50 minutes.
• Serve hot or at room temperature.

Steps:

• Preheat oven to 425* F.
• Combine potato, onion, meat, and seasonings; mix together well.
• Cut butter and shortening into flour in a bowl until mixture resembles fine crumbs. Add about 2 tablespoons cold water and mix with a fork to form a firm dough (add more water if necessary, until mixture just holds together).
• Turn dough out onto a floured surface and knead lightly a few times. Cut into quarters, and roll each quarter out into a 6-7 inch circle. Trim by using a small plate placed over pastry and cutting around edge with a small, sharp knife.
• Divide filling between each circle of pastry. Wet edges with water and fold pastry into a semi-circle, pressing edges together. Flute edges with fingers to form a tight seal.
• Place pasties onto a baking sheet and brush with egg or milk. Bake at 425* F for 40-45 minutes, or until golden and heated through. May be served hot or cold.

Steps:

• Trim off any excess of fat from the beef.
• Cut or scrape the meat into paper-thin slices.
• Mix the meat well with the vegetables.
• Roll out the pastry to about 1/4" thick on a lightly floured board.
• Using a large saucer as a guide, cut out four circles.
• Pile the filling in the centre of each pastry circle.
• Season with the salt and pepper and top with a knob of butter.
• Dampen the pastry edges with cold water and carefully draw up two edges to meet on top of the filling.
• Pinch and twist the pastry firmly together to form a neat fluted and curved pattern.
• Cut a small air vent in the side of each pasty.
• Brush the pasties with the lightly beaten egg.
• Place them on a greased baking tray.
• Bake in the centre of a preheated oven at 425°F (Mark 7) for 10 minutes.
• Reduce the heat to 350°F (mark 4) for 30 minutes.