Cornish Pasties: Hearty English Hand Pies

Famous English pies with a hearty filling. Cornish pasties — large Cornish pasties. This is the calling card and pride of local cuisine. Traditionally, they are made from shortcrust pastry with a mandatory side tuck. It is currently a common pastry in England. Tasty and filling!
cook time: 2h
Gavin Tanner
Cornish Pasties: Hearty English Hand Pies

Nutrition Facts (per serving)

227
Calories
12g
Fat
20g
Carbs
9g
Protein

Ingredients (4 portions)

Basic:

Eggs 1 pc
Water 1 tbsp

Dough:

Butter 150 g
Salt to taste
Water 60 ml
Wheat flour 300 g

Filling:

Beef 350 g
Potato 2 pc
Bulb onions 1 pc
Salt to taste
Ground black pepper to taste

Recipe instructions

Step 1

Step 1
Prepare the necessary ingredients to prepare the Cornish pasty dough. The butter and water should be well chilled, so remove them from the refrigerator immediately before use. Take the highest grade flour.

Step 2

Step 2
Mix flour with salt and sift through a sieve. This will enrich the flour with oxygen and improve the structure of the dough.

Step 3

Step 3
Cold butter, cut into cubes and combine with flour.

Step 4

Step 4
Grind everything with your hands until you get crumbly crumbs. Do this very quickly so that the butter does not have time to melt from the heat of your hands.

Step 5

Step 5
Pour cold water into the butter crumbs and quickly knead the dough. Speed in preparing shortcrust pastry plays a big role; delaying the process will make it harsh. Gather the dough into a ball and refrigerate for 30 minutes.

Step 6

Step 6
Lean beef is traditionally used for the filling. I used veal so that the filling would cook faster.

Step 7

Step 7
Wash the meat and dry it well. Cut the meat into small cubes. The baking time will depend on the size of the cut. The finer the meat is chopped, the faster the filling will be ready.

Step 8

Step 8
Peel the onions, wash them, cut them into small cubes.

Step 9

Step 9
Wash the potatoes with a brush or stiff sponge under running water. Peel the potatoes and cut into small cubes. It is desirable that the shape and cut size of the filling components be the same.

Step 10

Step 10
Combine the prepared meat, potatoes and onions in a convenient container. Salt, add black ground pepper, stir.

Step 11

Step 11
Divide the chilled dough into 4 parts.

Step 12

Step 12
Roll out each part of the dough into a round layer with a diameter of about 20 cm. You can trim the dough with a suitable plate.

Step 13

Step 13
Place a quarter of the filling on half the layer.

Step 14

Step 14
Bring the edges of the dough together to form a semi-circular pie. Pinch the edges of the dough well with a twisted edging or flagellum.

Step 15

Step 15
Make slits on top of the pie to allow steam to escape. Similarly, form pies from the remaining parts of the dough.

Step 16

Step 16
Beat the egg with water until smooth.

Step 17

Step 17
Place the formed pies on a sheet covered with parchment. Brush top with beaten egg.

Step 18

Step 18
Bake the cornish paste in an oven preheated to 170-180C for 1 hour until golden brown. To prevent the dough from drying out during prolonged baking, I advise you to cover the pies with foil in the middle of cooking.

Step 19

Step 19
Serve the Corniche warm. Bon appetit!

Additional rubrics

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