Week 4 - Cornish Pasties

I made these for a Dungeons and Dragons brunch held at my brothers muder loft. My brother loves these from our local Scottish bakery and I thought it would be a nice thank you for hosting! 

I don’t eat beef, so the review is based solely on the opinions of the meat eaters of the group. The general consensus was that the filling was delicious, very flavorful and the meat was tender. The pastry however was on the thick side. I followed the recipe and it said to make it thick so I believe they turned out how they were supposed to, but I think if I make them again I’m going to try to make the pastry thinner.

Despite the thick pastry, it was considered a big success and I have promised to make it again for my brothers birthday.

Final Rating: 7 ½ / 10

Ingredients

Pastry

4 cups flour

1 tsp salt

5 ½ oz chilled butter

5 ½ oz chilled water

Filling

3 ½ oz rutabaga

3 ½ oz potato

½ brown onion

350g trimmed rump steak cut into 8 mm pieces

1 tbsp flour

Milk, for brushing

1 egg yolk, whisked

To make pastry, combine the flour and salt in a large bowl. With your palms facing upwards, use your fingertips to rub in the butter and lard, lifting the flour mixture resembles fine breadcrumbs. Add almost all the chilled water and mix with a flat bladed knife, using a cutting action, to form a dough, adding the remaining water if necessary. Knead briefly until the dough just comes together. Shape into a disc, wrap in plastic wrap and refrigerate for 30 min.

Preheat the oven to 350℉ and line a large baking tray with non-stick baking paper. Cut the rutabaga, potato and onion into 8 mm pieces. Combine with the meat in a large bowl. Scatter over the flour, season well with sea salt and freshly ground black pepper, then toss well.

Roll the pastry out on a lightly floured work surface until it is 5 mm thick. Using a 16 cm plate or bowl as a guide, cut out 8 rounds. Brush the edges of the rounds lightly with milk then divide the meat mixture among them, leaving a 1 cm border at each end.

Bring the sides of the pastry up to meet at the top, then press together. Crimp the edges together to seal well, using your fingers to push the edges into a decorative wave. Place the pasties on the lined tray and brush all over with the egg wash. Bake for 45-50 minutes or until the pastry is deep golden. Cool slightly on the trays, then serve hot or room temp.