Cornish Pasties

CORNISH PASTIES

we could buy these at a local bakery where i was growing up. i loved them and would often detour by the bakery after school to get one.

Time: 80 minutes

Steps:

  • combine cup flour , shortening , 6 tbsp ice water and salt in large bowl and beat well with large whisk or wooden spoon
  • using finger
  • if too dry , add up to 2 tbsp more ice water , a few drops at a time
  • gather dough into ball
  • refrigerate at least 1 hour
  • combine beef , potatoes , onion and herbs and season generously with salt and pepper
  • stir in enough beef gravy to bind mixture
  • roll dough out on lightly floured surface to thickness of 1 / 8 of an inch
  • using 5-6 inch in diameter , round cutter , cut 10 circles
  • preheat oven to 400f
  • lightly grease baking sheet
  • mound meat mixture lightly in center of each circle
  • brush border with milk
  • fold dough in half over filling , pinching edges together to seal
  • brush pastries with milk
  • arrange on prepared sheet
  • bake 10 minutes , reduce oven temperature to 340f and continue baking until pasties are light brown , about 45-50 minutes
  • serve hot or at room temperature


cornish pasties image

Number Of Ingredients: 11

Ingredients:

  1. all-purpose flour
  2. vegetable shortening
  3. ice water
  4. salt
  5. lean ground beef
  6. boiling potatoes
  7. onion
  8. beef gravy
  9. dried herbs
  10. salt and pepper
  11. milk


CORNISH PASTY

Traditional meat and vegetable pastry.

Recipe From allrecipes.com

Provided by Barrie Malson

Yield 6

Steps:

  • In a small saucepan, cover carrots with water. Bring water to a boil and cook until tender, about 10 minutes. Let cool and slice. Sift flour, salt, and baking powder together in a bowl. Add butter, and rub to the consistency of coarse crumbs. Mix in water. If dough is sticky, add more flour.
  • Roll dough out until about 1/4 inch thick. Cut out six circles, each about 5 inches round. Do not stretch the dough.
  • Mix meat and vegetables together, and salt and pepper to taste. Cover half of each pasty base with the filling. Moisten pastry edges, fold pastry over the filling. Press edges together with a fork. Transfer raw pasties to a baking sheet, brush tops with milk, and make a small slit in each top to allow steam out.
  • Bake at 450 degrees F ( 230 degrees C) for 10 minutes. Turn oven down to 350 degrees F (175 degrees C), and bake for 35 minutes.


Cornish Pasty image

Number Of Ingredients: 11

Ingredients:

  • 2.188 cups all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ½ cup butter, diced
  • ½ cup water
  • 1 ¼ pounds rump roast, cubed
  • 1 onion, chopped
  • 2 potatoes, peeled and diced
  • 2 small carrots
  • salt and pepper to taste
  • 2 tablespoons milk


CORNISH PASTIES

My Great-Aunt Gladys was from a small mining town in England where pasties were popular. I loved to watch her craft each Cornish pasty, as she made them in different sizes depending on who was eating. Serve with a green salad to make a wonderful meal. -Verna Hainer, Pueblo, Colorado

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h20m

Yield 8 servings.

Steps:

  • In a large bowl, mix flour, salt and baking powder; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes., Preheat oven to 375°. In another large bowl, combine beef, onion, potatoes, turnips, salt and pepper. Divide dough into 4 equal portions. On a lightly floured surface, roll 1 portion into a 9-in. circle. Mound 1-1/2 cups filling on half of circle; dot with 1 tablespoon butter. Moisten edges with water; fold dough over filling and press edges with a fork to seal. , Place on a parchment-lined rimmed 15x10x1-in. baking pan. Repeat with remaining dough, filling and butter. Cut slits in tops of pasties. Bake 30 minutes. If desired, pour milk into slits. Bake until golden brown, 20-30 minutes longer. Serve with ketchup., Freeze option: Freeze cooled pasties in a freezer container. To use, reheat pasties on a parchment-lined baking sheet in a preheated 375° oven until heated through.


Cornish Pasties image

Number Of Ingredients: 15

Ingredients:

  • 3 cups all-purpose flour
  • 1-1/2 teaspoons salt
  • 3/4 teaspoon baking powder
  • 1 cup shortening
  • 8 to 10 tablespoons ice water
  • FILLING:
  • 1 pound beef top round steak, cut into 1/2-inch pieces
  • 1-1/2 cups finely chopped onion
  • 1-1/2 cups cubed peeled potatoes (1/2-inch cubes)
  • 1-1/2 cups chopped peeled turnips (1/2-inch cubes)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 tablespoons butter
  • 1/2 cup evaporated milk, optional
  • Ketchup


CORNISH FINNISH MICHIGAN PASTIES

I make these pasties about once a month for my family and extended family. I weigh my ingredients for accuracy and flavor.

Recipe From allrecipes.com

Provided by Ruth Uitto

Yield 8

Steps:

  • Whisk together flour and salt in a large bowl. Cut shortening. Make a well in the center of the mixture, and quickly stir in ice cold water. Form dough into a ball. Set aside.
  • Dissolve the bouillon cube in the hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, monosodium glutamate, and bouillon.
  • Roll out pastry dough into 6 x 8 inch rectangles. Place about 1 1/2 cups of filling in the center of each rectangle. Bring 6 inch sides together, and seal. Cut a slit in the top of each pasty. Place on dull, not black, baking pans.
  • Bake at 425 degrees F (220 degrees C) for 45 minutes.


Cornish Finnish Michigan Pasties image

Number Of Ingredients: 15

Ingredients:

  • 4 ½ cups all-purpose flour
  • 1 cup shortening
  • 1 ¼ cups ice water
  • 1 teaspoon salt
  • 5 ½ cups thinly sliced potatoes
  • 2 carrots, shredded
  • 1 onions
  • ½ cup diced rutabaga
  • 1 ½ pounds lean ground beef
  • ½ pound lean ground pork
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • 1 ½ teaspoons monosodium glutamate (MSG)
  • 1 cube beef bouillon
  • ½ cup hot water


CHEF JOHN'S CORNISH PASTY

This Cornish pasty is one of those rare recipes that novice cooks will find easier to make than experienced bakers. That's because to make this to its original, and very sturdy specifications, you're forced to over-mix the dough; a cardinal sin that literally gives pie makers nightmares.

Recipe From allrecipes.com

Provided by Chef John

Time 3h25m

Yield 4

Steps:

  • Cut flour, lard, cold butter, and 1 1/2 teaspoons salt together in a bowl with a pastry blender until mixture has the consistency of coarse crumbs. Make a well in the center and pour in ice water. Mix with a fork until mixture begins to come together; use hands to form into a dough ball.
  • Turn dough out onto a lightly-floured work surface and knead until dough is smooth and forms a firm ball, about 2 minutes. Wrap dough tightly in plastic wrap and refrigerate until chilled, at least 2 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
  • Stir steak, potatoes, onion, turnip, 1 1/2 teaspoons salt, black pepper, and cayenne pepper together in a bowl until evenly-combined.
  • Beat egg and 1 teaspoon water together in a small bowl.
  • Divide dough into 4 equal rounds and roll each round out to about 1/8-inch thickness and 8-inches in diameter. Brush each dough round with egg mixture.
  • Place 1/4 of the steak mixture slightly off-center on each round of dough, and top steak mixture with 2 slices butter. Fold dough over steak filling to form a half moon shape and press edges together to seal. Trim excess dough from edges of pasties. Transfer pasties to the prepared baking sheet and crimp edges with the tines of a fork; poke fork 1 time into the top center of each pasty and brush tops with egg mixture.
  • Bake in the preheated oven until browned and bubbly, about 1 hour. Cool on a wire rack for 5 to 10 minutes.


Chef John's Cornish Pasty image

Number Of Ingredients: 15

Ingredients:

  • 4 cups bread flour
  • 3 ounces cold lard
  • 2 ounces cold butter
  • 1 ½ teaspoons salt
  • ⅔ cup ice water, or as needed
  • 12 ounces beef skirt steak, cubed
  • 1 cup diced Yukon Gold potatoes
  • ½ cup diced onion
  • ⅓ cup diced turnip
  • 1 ½ teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper
  • 2 tablespoons butter, cut into 8 thin slices
  • 1 large egg, beaten
  • 1 teaspoon water


EASY CORNISH PASTIES

These are a bit different from traditional pasties, but the ingredients are probably already in your kitchen. My husband really enjoys these, so I like to double the recipe and freeze the extras to have on hand as a quick meal. -Judy Marsden, Ontario, California

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h5m

Yield 8 pasties.

Steps:

  • In a skillet, cook beef over medium heat until no longer pink; drain. Add flour, seasoned salt and parsley; stir until well coated. Dissolve bouillon in water; stir into meat mixture. Add potatoes, carrots and onion. Cover and cook over medium heat until vegetables are crisp-tender. Cool. , Meanwhile, prepare pie crusts according to package directions. On a floured surface, roll each pie crust into a 12-in. square. Cut each square into four 6-in. squares. Place about 1/3 cup meat mixture in center of each square. , Moisten edges of pastry with water and fold over meat mixture to form a triangle. Press the edges with a fork to seal. Make a 1-in. slit in the top of each triangle. Place on 2 ungreased baking sheets. Bake at 400° until golden brown, 20-25 minutes.


Easy Cornish Pasties image

Number Of Ingredients: 10

Ingredients:

  • 1/2 pound ground beef
  • 2 tablespoons all-purpose flour
  • 1/2 to 1 teaspoon seasoned salt
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon beef bouillon granules
  • 1/4 cup water
  • 1 cup diced peeled potatoes
  • 1/2 cup diced carrots
  • 2 tablespoons finely chopped onion
  • 2 packages (11 ounces each) pie crust mix


UPPER PENINSULA PASTIES

I grew up in Michigan's Upper Peninsula, where many people are of English ancestry. Pasties-traditional meat pies often eaten by hand-are popular there. -Carole Lynn Derifield, Valdez, Alaska

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h35m

Yield 12 servings.

Steps:

  • In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours. , Cut potatoes and rutabagas into 1/8- or 1/4-inch cubes; do not make cubes too large or they will not cook properly. Gently combine ground beef and pork; break into small crumbles. In a large bowl, combine potatoes, rutabagas, onions, meat mixture and seasonings. , Divide dough into 12 equal portions. On a floured surface, roll out 1 portion at a time into a 8-in. circle. Mound 1-1/2 to 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; carefully fold dough over filling and press edges with a fork to seal. , Place on ungreased baking sheets. Cut several slits in top of pasties. If desired, brush with cream or beaten egg. Bake at 350° until golden brown, about 1 hour. Cool on wire racks. Serve hot or cold. Store in the refrigerator.


Upper Peninsula Pasties image

Number Of Ingredients: 15

Ingredients:

  • 2 cups shortening
  • 2 cups boiling water
  • 5-1/2 to 6 cups all-purpose flour
  • 2 teaspoons salt
  • FILLING:
  • 6 medium red potatoes (about 3 pounds), peeled
  • 2 small rutabagas (about 1-1/2 pounds), peeled
  • 1 pound ground beef
  • 1/2 pound ground pork
  • 2 medium onions, chopped into 1/4-inch pieces
  • 3 teaspoons salt
  • 2 teaspoons pepper
  • 2 teaspoons garlic powder
  • 1/4 cup butter
  • Half-and-half cream or a lightly beaten large egg, optional


CORNISH PASTIES

We could buy these at a local bakery where I was growing up. I loved them and would often detour by the bakery after school to get one.

Recipe From food.com

Provided by evelynathens

Time 1h20m

Yield 10 pasties

Steps:

  • Combine ½ cup flour, shortening, 6 tbsp ice water and salt in large bowl and beat well with large whisk or wooden spoon.
  • Using fingertips, blend in remaining flour until mixture resembles coarse meal.
  • If too dry, add up to 2 tbsp more ice water, a few drops at a time.
  • Gather dough into ball.
  • Refrigerate at least 1 hour.
  • Combine beef, potatoes, onion and herbs and season generously with salt and pepper.
  • Stir in enough beef gravy to bind mixture.
  • Roll dough out on lightly floured surface to thickness of 1/8 of an inch.
  • Using 5-6 inch in diameter, round cutter, cut 10 circles.
  • Preheat oven to 400°F.
  • Lightly grease baking sheet.
  • Mound meat mixture lightly in center of each circle; brush border with milk; fold dough in half over filling, pinching edges together to seal.
  • Brush pastries with milk.
  • Arrange on prepared sheet.
  • Bake 10 minutes, reduce oven temperature to 340F and continue baking until pasties are light brown, about 45-50 minutes.
  • Serve hot or at room temperature.


Cornish Pasties image

Number Of Ingredients: 11

Ingredients:

  • 4 cups all-purpose flour
  • 1 cup vegetable shortening
  • 6 tablespoons ice water (or more)
  • 1 teaspoon salt
  • 8 ounces lean ground beef
  • 6 ounces boiling potatoes, peeled and cut into 1/2 inch dice
  • 1 medium onion, finely chopped
  • 4 -5 tablespoons beef gravy or 4 -5 tablespoons beef stock
  • 1 teaspoon dried herbs (thyme, marjoram, sage)
  • salt and pepper
  • milk


AUTHENTIC CORNISH PASTIES

This is a delicious, simple pasty (pronounced "pass-tea" ) recipe. No gravy is needed, as it makes its own. The crust is sturdy but good. These have no turnips or swedes; you can add them if you like. My husband hates them, so I leave them out. Prep time is estimated, as I've never paid attention to how long it takes. Note: if measuring the flour by volume rather than weight, be sure to stir it first, or you will end up with too much flour, and thus a tough, dry crust.

Recipe From food.com

Provided by Halcyon Eve

Time 1h15m

Yield 4 serving(s)

Steps:

  • Preheat oven to 425* F.
  • Combine potato, onion, meat, and seasonings; mix together well.
  • Cut butter and shortening into flour in a bowl until mixture resembles fine crumbs. Add about 2 tablespoons cold water and mix with a fork to form a firm dough (add more water if necessary, until mixture just holds together).
  • Turn dough out onto a floured surface and knead lightly a few times. Cut into quarters, and roll each quarter out into a 6-7 inch circle. Trim by using a small plate placed over pastry and cutting around edge with a small, sharp knife.
  • Divide filling between each circle of pastry. Wet edges with water and fold pastry into a semi-circle, pressing edges together. Flute edges with fingers to form a tight seal.
  • Place pasties onto a baking sheet and brush with egg or milk. Bake at 425* F for 40-45 minutes, or until golden and heated through. May be served hot or cold.


Authentic Cornish Pasties image

Number Of Ingredients: 10

Ingredients:

  • 1 medium potato, peeled and cut into 1/4 inch dice
  • 1 medium onion, finely chopped
  • 1/2 lb chuck or 1/2 lb round steak, cut into 1/2 inch cubes
  • salt & pepper
  • 1 pinch dried thyme (optional)
  • 8 ounces flour (scant 2 cups)
  • 2 ounces cold butter, diced
  • 2 ounces vegetable shortening or 2 ounces lard, chilled and diced
  • cold water (add ice cubes to keep very cold)
  • 1 eggs, beaten (to glaze) or 1 milk (to glaze)


CORNISH PASTIES

This is a good old fashion pasty that brings back fond memories of family holidays spent in Cornwall when I was growing up. In the 18th century it was a staple diet for working men, like Miners & Farm Workers, across Cornwall because of its size & shape, which was easy to carry around, the pasty protecting the the wholesome food...

Recipe From justapinch.com

Provided by Denise Gregory

Time 1h15m

Steps:

  • 1. Pre-heat the oven to fairly warm - Gas Mark 6 : 400F/204C. Have ready a baking sheet & a plate or saucepan lid about 6 inches in diameter.
  • 2. Wipe the chuck. Steak with a clean, damp cloth, preferably muslin & cut into small pieces. Peel the potatoes & cut into small, diced pieces. Mix the chuck steak, potatoes, onion & carrot together in a mixing bowl with the water or stock & season well. Put to one side.
  • 3. Make the Short Pastry: Sieve the flour & salt into a mixing bowl. Rub in the margarine until it looks like fine bread crumbs. Mix in the water to form a firm dough.
  • 4. Roll out thinly & cut into round by placing the plate or saucepan lid on top the pastry & cut round with a pointed knife. Form the scraps into a ball & repeat. Place the filling in the centre of each round.
  • 5. Brush the pastry edges with water. Bring the edges up & over the filling & press gently together all round to seal. Flute the edges or fold & twist neatly with the finger tips.
  • 6. Place on the baking sheet & brush with beaten egg or milk. Bake in the pre-heated oven for 30 minutes; then turn the oven down to Gas Mark 3: 335F/168C & bake for a further 40-45 minutes.


Cornish Pasties image

Number Of Ingredients: 13

Ingredients:

  • filling:
  • 3/4lb. chuck steak, lean
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 2 large potatoes
  • 2 Tbsp water or stock
  • salt & pepper
  • short pastry:
  • 12oz. plain or self-raising flour (12 heaped tablespoons)
  • pinch salt
  • 6oz. margarine
  • 3 Tbsp water
  • beaten egg or milk to glaze


CORNISH PASTIES III

The Cornish Pasties made with the lard are the best. It makes the crust and the rest of the meat pie taste great. Here is the recipe that I grew up with and is the best pastie you will ever eat. You will need 12 9-inch pie pans for this recipe (if you don't have that many, you can buy aluminum pans or make the pasties in batches).

Recipe From allrecipes.com

Provided by Mary Mrotek

Yield 12

Steps:

  • To Make Crust: Place flour and salt in a large bowl. Mix well, then cut in lard until mixture is crumbly. Stir in water, mixing just until dough forms a ball. Allow dough to rest in refrigerator while you make filling.
  • To Make Filling: Heat a large skillet over medium-high heat. Add vegetable oil, then onions. If using carrots and rutabagas, add them now. Saute vegetables until soft, about 10 minutes.
  • Add ground beef, ground pork, and green onions to skillet. Saute until meat is no longer pink. Add salt and pepper to taste. Preheat the oven to 400 degrees F (200 degrees C).
  • Divide dough into 12 portions and roll out each one to fit a 9-inch pie plate.
  • Place a pastry circle in a pie pan. Fill one half of pan with meat filling. Dot with some of the butter or margarine. Pat edge of crust with water, then fold over other half of crust. Trim edge, then crimp to seal. Make steam vents in top of crust. Brush with milk. Repeat process until all of dough and all of filling are gone.
  • Bake in preheated oven for 45 minutes or until crust is golden brown.


Cornish Pasties III image

Number Of Ingredients: 14

Ingredients:

  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 2 cups lard
  • 1 cup cold water
  • 3 tablespoons vegetable oil
  • 1 onion, finely diced
  • 5 carrots, diced
  • 2 rutabagas, diced
  • 1 pound lean ground beef
  • 1 pound ground pork
  • 10 green onions, chopped
  • salt and pepper to taste
  • ½ cup butter
  • 2 tablespoons milk


PASTY PASTRY FOR CORNISH MINERS' PASTIES

This goes with Recipe #230311 and makes the most outstanding pastry crust ever! Lard is the preferred "shortening" and closest to the "original" recipe. But regular shortening will work, too. Although butter would make it very rich, I've NEVER used butter in this. The crust is very light and flakey--but sturdy enough to hold the pasty ingredients; turns a beautiful golden-brown when brushed with milk prior to baking. This recipe can also be used for quiches (weighted down with beans) and pies.

Recipe From food.com

Provided by Debber

Time 10m

Yield 6-8 pasties, 6-8 serving(s)

Steps:

  • Mix dry ingredients in mixing bowl.
  • Cut in shortening with a pastry blender until the mixture resembles coarse crumbs.
  • Add ice water a little at a time, tossing with a fork to make a pastry-like dough.
  • Add a bit more water if it seems dry and won't hold together when squeezed lightly.
  • Gather into a ball, press firmly now, then wrap with plastic wrap and chill while preparing the pasty ingredients (see Recipe # ).
  • Roll dough out on a lightly floured surface (or on top of a piece of plastic wrap which can easily be folded over and then peeled off once the pasty ingredients are loaded).
  • Edges of pasty should be brushed with a smidgen of water and then crimped VERY firmly with a fork (and I fold them and crimp again -- so none of the liquid seeps out).
  • Brush tops of finished pasties with milk to enhance the crust (it will bake to a beautiful golden brown).
  • NOTE: Like pastry dough, pasty dough should be handled as LITTLE as possible to ensure flakiness. So, *handle with care* !


Pasty Pastry for Cornish Miners' Pasties image

Number Of Ingredients: 5

Ingredients:

  • 3 cups flour
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon baking powder
  • 1 cup shortening or 1 cup lard
  • 3/4 cup ice water (the colder the better!)


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