morsels45

morsels45 said

Cornish pasty

Crimped down one side, eaten in the hand, invented to be carried.

Cornish pasty
Photo: David Johnson [1], CC BY-SA 3.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make cornish pasty

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Crimped down one side

90 minutes · serves 4 · Medium

What you need

  • 500g plain flour
  • 125g lard or butter
  • 125g cold butter
  • 175ml cold water
  • 400g beef skirt, diced small
  • 2 potatoes, diced
  • 1 swede, diced
  • 1 onion
  • Plenty of white pepper
  • 1 egg

What you do

  1. 1Make a firm pastry, wrap it and chill 2 hours. Pasty pastry is sturdier than shortcrust because it has to carry itself.
  2. 2Everything for the filling goes in raw, diced small and layered: potato, swede, onion, then beef on top, with a lot of salt and white pepper.
  3. 3Roll circles the size of a side plate, pile the filling on one half, and wet the edge.
  4. 4Fold over and crimp along the side — not the top. The side crimp is what makes it Cornish and it is what let a miner hold it by the edge and throw that bit away.
  5. 5Egg wash, a small hole in the top, then 200C for 20 minutes and 160C for 40 more.

With shop pastry

70 minutes · serves 4 · Easy

What you need

  • 500g shortcrust pastry
  • 400g beef skirt or braising steak
  • Potato, swede, onion
  • White pepper
  • Egg

What you do

  1. 1Same raw filling, same side crimp.
  2. 2200C for 20 minutes, then 170C for 35.