Written by
Nafees Bin Zafar
on
on
Cornish Pasties
This is a recipe for cornish pasties using butter, instead of suet, shortening, or margarine.
Dough
| Ingredients | Steps |
|---|---|
| 250g strong bread flour | Mix together |
| 1/2 tsp salt | |
| 115g butter (~1 stick) with 85% butterfat | Rub together until texture is like bread crumbs |
| 88 mL water | Add and mix with a dough hook for a couple of minutes until the dough comes together |
| Tip onto mat and stretch the dough by hand for a couple of minutes until the dough is smooth and shiny | |
| Chill for 1 hour |
Filling
| Ingredients | Steps |
|---|---|
| 225g (1/2 lbs) ground beef | Mix together thoroughly |
| 170g potatoes | |
| 85g carrots | |
| 1/2 onion diced | |
| 2 cloves minced garlic | |
| Chinese pickled red peppers to taste | |
| Spinach/Chard/Beet greens |
Heat oven to 325F
Making the Pasties
| Ingredients | Steps |
|---|---|
| Divide dough into thirds | |
| Roll out each portion into a ~21cm circle | |
| Put filling on half of the circle and fold over | |
| Crimp the edges | |
| Place on parchment paper | |
| 1 beaten egg | Brush the tops of the pasties |
| Bake for 45 minutes |