Cornish Pasty & Vegetable Pasty. The first stage: Make a quantity of shortcrust pastry with 225g...
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![Page 1: Cornish Pasty & Vegetable Pasty. The first stage: Make a quantity of shortcrust pastry with 225g plain flour, 115g fat (mixture of white fat and margarine)](https://reader036.fdocuments.in/reader036/viewer/2022062515/56649cba5503460f9498254e/html5/thumbnails/1.jpg)
Cornish Pasty &Vegetable Pasty
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The first stage: Make a quantity of shortcrust pastry with 225g plain flour, 115g fat (mixture of white fat and margarine) pinch of salt, 4 x 15ml spoons cold water.
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1. Put the fat, flour and salt into a mixing bowl. Cut the fat into small pieces.
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2. Rub the fat into the flour using your fingertips until the mixture looks like fine breadcrumbs.
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3. Add approximately 4 x 15ml spoons of cold water.
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4. Stir with a round ended knife until the mixture sticks together. Add more cold water if necessary, but don’t make the mixture too sticky.
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5. Press the mixture together with one hand. At this stage if you have time, it is a good idea to let the pastry ‘rest’ before you roll it out. Wrap in cling film and leave in the fridge.
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Ingredients for Cornish Pasty: 1 x 225g quantity of shortcrust pastry, 225g cubes steak, 2 or 3 potatoes, 1 onion, piece of swede, salt and pepper.
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1. Peel the swede. You can use turnip instead, but traditionally the Cornish use swede.
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2. Cut the swede onto slices and then small cubes.
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3. Peel an onion. Make a bridge with your hand and cut the onion in half. Put the flat sides down on the board.
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4. Hold the onion firmly with your hand like a claw. Slice across without cutting through the root.
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5. Turn the onion round and still holding it like a claw, slice in the other direction.
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6. Wash and peel the potatoes.
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7. Cut into slices, then strips and cubes.
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8. The prepared vegetables should look like this.
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9. Put the vegetables in a bowl with the cubed steak and season well with salt and pepper. Mix well.
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10. Take the pastry from the fridge. Flour the table and rolling pin.
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11. Roll out the pastry using a backwards and forwards movement. Don’t roll over the edge of the pastry.
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12. Turn the pastry round (not over) frequently so that it doesn’t stick to the table. Use the rolling pin to support the pastry when you do this.
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13. When the pastry is rolled into a large square, cut out 4 circles. You can use a pan lid for this, approximately 20cm in diameter.
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14. Add 2 or 3 x 15ml spoons of the filling, keeping it to one side of the pasty.
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15. Brush around the edge with water.
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16. Fold over the pasty and press the edges gently together.
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17. Crimp the edge to make a good seal.
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18. Brush the top with beaten egg.
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19. Bake in a pre-heated oven, gas mark 6/200°C for about 25 - 30 minutes until golden brown, then reduce the temperature to gas mark 4/180°C for a further 15 minutes to make sure the meat is cooked through.
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20. The completed pasties.
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How does it look?
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Vegetable variationsVegetables Cheese Flavourings
OnionGarlicMushroomsCarrotsParsnipsPeasPotatoSweetcornLeeksPepperAppleTomatoSwede TurnipRice
CheddarCheshireSomerset blueBrieFetaWenslydaleMozzarellaParmesanStiltonSoft cheese
Soya sauceCuminCorianderParsleyBasilOreganoThymeSageMixed herbsMintPestoBranston pickleSaltGround black pepperCurry pasteMustardTomato pureeCheese sauce
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To make Leek and Cheddar cheese pasties:
1. Cut the root end and dark green leaves from a leek.
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2. Slice the leek and separate into rings. Grate 150g Cheddar cheese.
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3. Add some of the cheese and leek to a circle of pastry. You can add other flavourings too – here I’ve used some pesto. Brush the edge with water.
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4. An alternative flavour is mustard. It goes particularly well with cheese.
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5. Fold over the pasty and gently press the edges together.
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6. Crimp the edges to make a good seal.
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7. Brush the tops with beaten egg.
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8. Bake in a pre-heated oven on gas mark 6/200°C for about 30 minutes until golden brown.
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What pasty variations can you develop?