Cornish pasty recipe

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Cornish pasty recipe
Cornish pasty recipe
Cornish pasty
Servings:Serves 6 - Makes 6 pasties
Calories per serving:1123
Ready in:1 hour, 10 minutes
Prep. time:15 minutes
Cook time:55 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:20th January 2013

Unless you make these pasties in Cornwall, and comply with certain requirements, they cannot be called Cornish pasties. A Protected Geographical Indicator (PGI) is one of three European designations created to protect regional foods that have a specific quality, reputation or other characteristics attributable to that area. Cornish pasties are designated PGI.

However, I hope that the following recipe is as near as you can get to genuine. I will be in trouble with my mother if not, as she lives in Cornwall and is a stickler for authenticity.


Ingredients

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Mise en place

  • Preheat the oven to 230 C/450 F, Gas 8

Method

  1. Sieve the flour and salt.
  2. Rub in the lard with your finger tips and mix in the suet.
  3. Mix to a stiff paste with the water and roll out to about 6 mm thick.
  4. Cut into rounds, using an upside-down plate as a guide.
  5. Place a mixture of the potatoes, turnip and onion down one side of the pastry rounds.
  6. Place the meat on top and season with the pepper.
  7. Dampen the edges of each round and fold the uncovered half of the round over the meat and vegetable mixture.
  8. Seal the edges firmly and crimp.
  9. Glaze with the milk or egg.
  10. Place on a baking sheet and bake for 10 minutes at 230 C/450 F, Gas 8.
  11. Reduce the heat to 180 C/350 F/Gas 4 and cook until the meat is tender (about 45 minutes).

Serving suggestions

Eat on its own or serve with seasonal vegetables and gravy.

Chef's notes

A proper Cornish pasty is D-shaped and is crimped only on the curved side of the D. --JuliaBalbilla 14:44, 11 February 2009 (UTC)

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