Cornish pasty recipe
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.
- 900 g plain flour
- 1 teaspoon salt
- 170 g lard, chopped
- 4 tablespoons suet, finely shredded
- 2 large potatoes, finely sliced
- 1 small turnip, finely sliced
- 1 onion, finely slices
- 340 g lean braising steak, chopped
- Pepper to taste
- Milk or egg to glaze
- Preheat the oven to 230 C/450 F, Gas 8
- Sieve the flour and salt.
- Rub in the lard with your finger tips and mix in the suet.
- Mix to a stiff paste with the water and roll out to about 6 mm thick.
- Cut into rounds, using an upside-down plate as a guide.
- Place a mixture of the potatoes, turnip and onion down one side of the pastry rounds.
- Place the meat on top and season with the pepper.
- Dampen the edges of each round and fold the uncovered half of the round over the meat and vegetable mixture.
- Seal the edges firmly and crimp.
- Glaze with the milk or egg.
- Place on a baking sheet and bake for 10 minutes at 230 C/450 F, Gas 8.
- Reduce the heat to 180 C/350 F/Gas 4 and cook until the meat is tender (about 45 minutes).
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)
Still prefer mine
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