Make a Cornish pasty
Being born and bred in Newlyn Cornwall, I feel that I was so lucky to have been born there, such a beautiful place with such wonderful caring people. My mum bless her, brought us up on Pasties and saffron cake, food of the god’s in my humble opinion.
I have been many places, and had many types of food, but the one meal in this world that really does it for me is a Cornish pasty. I can recall walking home to our cottage up Newlyn Coombe, and smell the wonderful aroma of pasties baking in mum’s oven, what a wonderful amazing smell.
Dad would come in from work, mum would be taking the freshly baked pasties off the baking tray, sliding them onto plates, and making a huge pot of tea, we would all sit down, and hardly a word would be said, as we tucked into our favourite food.
Being Cornish, it’s so funny to walk down many a high street anywhere these days in England, and find pasties being sold, that unmistakable smell of pastry meat and vegetables locked inside a parcel of pastry.
Everywhere I smell this wonderful smell evokes memories of my mother in that little cottage kitchen, making and baking our pasties, bless her heart, I love you mum, and miss you so very much, I hope heaven enjoys your wonderful baking.
I would love to share with you my mother’s pasty recipe, and hope you enjoy it as much as I do.
(For the filling)
470g of beef skirt
260g of Swede
460g of potato’s
200g of onion
4 tsp of butter
Salt & pepper to taste
(For the Pastry)
500g plain flour
125g of white shortening or margarine
180ml cold water
Knead the fats into the flour until it looks like breadcrumbs. Add water and mix in a food mixer, or can be kneaded by hand into dough. Now place the dough in your refrigerator, and leave for say an hour or two, this will make it easier to roll out later. Then take out of fridge, divide into 4 equal dough balls. Roll out each dough ball into a circle, around about tea plate size. TIP; roll out on some flour, and put a little bit of flour on rolling pin, stops dough sticking to worktop.
Chop all the vegetable’s quite fine, and the meat bite - size, then mix them all together in a bowl, next put handfuls of the mix in the centre of your pastry circle, add salt & pepper, and the tsp of butter on top of the mix, fold the pastry over the mix, and crimp the sides together, or just seal the sides with a fork or something, moisten the sides of the dough with a little water to help it stick together before crimping.
Preheated oven 220C/425F, finally, whisk the egg, and brush a little on top of each pasty, place on baking sheets, cover with tinfoil, bake for 30 minutes, then take off tinfoil, and then finish baking pasties for another 30 minutes.
Enjoy Chef Mike Darracott