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{{#seo:
|title=Cornish pasty recipe Beef, from Cookipedia.Co.Uk
|titlemode=replace
|keywords=#turnip #cornishpastyrecipe #suet #egg #potatoes #onion #lard #bake #shredded #vegetables #miseenplace
|hashtagrev=032020
|description=Unless you make these pasties in Cornwall, and comply with certain requirements, they cannot be called Cornish pasties
}}


{{recipesummary
|TotalCalories = 6739
|PortionCalories = 1123
|DatePublished=20th January 2013
|Author = JuliaBalbilla
|ImageComment = Cornish pasty
|Servings = Serves 6 - Makes 6 pasties
|Difficulty = 2
|TotalTime = 1 hour, 10 minutes
|PrepTime = 15 minutes
|CookTime = 55 minutes
|Image = [[Image:Cornish pasty.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''Still prefer mine''

4/5 

I know they're not 'authentic' but I far prefer my Cornish pasties made at home.

 [[User:PSmith|Paul R Smith]] 

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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.

{{RecipeIngredients
| 900 g [[Plain flour|plain flour]]
| 1 teaspoon [[Salt|salt]]
| 170 g [[Lard|lard]], chopped
| 4 tablespoons [[Suet|suet]], finely [[Shredded|shredded]]
| Water
| 2 large [[Potatoes|potatoes]], finely sliced
| 1 small [[Turnip|turnip]], finely sliced
| 1 [[Onion|onion]], finely slices
| 340 g lean [[braising steak]], chopped
| [[Pepper]] to taste
| [[Milk]] or [[Egg|egg]] to glaze
}}

===[[Mise en place]]===
* Preheat the oven to 230 C/450 F, Gas 8
===Method===

{{RecipeMethod
| [[Sieve]] the [[Flour|flour]] and [[Salt|salt]].
| Rub in the [[Lard|lard]] with your finger tips and mix in the [[Suet|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|potatoes]], [[Turnip|turnip]] and [[Onion|onion]] down one side of the [[Pastry|pastry]] rounds.
| Place the [[Meat|meat]] on top and season with the [[Pepper|pepper]].
| Dampen the edges of each round and fold the uncovered half of the round over the [[Meat|meat]] and [[Vegetable|vegetable]] mixture.
| Seal the edges firmly and crimp.
| Glaze with the [[Milk|milk]] or [[Egg|egg]].
| Place on a [[Baking|baking]] sheet and [[Bake|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|meat]] is tender (about 45 minutes).
}}
===Serving suggestions===
Eat on its own or serve with seasonal [[Vegetables|vegetables]] and [[Gravy|gravy]].
===Chef's notes===
A proper Cornish pasty is D-shaped and is crimped only on the curved side of the D.
--[[User:JuliaBalbilla|JuliaBalbilla]] 14:44, 11 February 2009 (UTC)
{{RecipeLine}}
[[Category:Recipes|Cornish pasties]]
[[Category:Beef recipes|Cornish pasties]]
[[Category:Meat recipes|Cornish pasties]]
[[Category:Snacks and light bites]]
[[Category:Baked or roasted]]

<code 'hashtagrev:12032020'>[[Special:Search/turnip|#turnip]] [[Special:Search/cornishpastyrecipe|#cornishpastyrecipe]] [[Special:Search/suet|#suet]] [[Special:Search/egg|#egg]] [[Special:Search/potatoes|#potatoes]] [[Special:Search/onion|#onion]] [[Special:Search/lard|#lard]] [[Special:Search/bake|#bake]] [[Special:Search/shredded|#shredded]] [[Special:Search/vegetables|#vegetables]] [[Special:Search/miseenplace|#miseenplace]]
</code>

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