Anyone tell me how to make cornish pasties?

PasturesNew

Absolutely not. The filling of a Cornish pasty goes in entirely raw. It then cooks in its own lovely juices inside the pastry in the oven.

On the other hand, if you just want to make a pasty you can do what you like.... just don't call them Cornish because they're not.

There was a report on the telly the other night (part of the news) where they visited a Dorset Pasty Maker - he cooks his first, but he uses mince .... so his are Dorset Pasties.

tori.k's recipe is right. Note: no bl00dy carrots, you don't get carrots in a proper Cornish pasty. You can stick all the carrots you like in a pasty, just not a Cornish one.

JulieGeorgiana

I made my first 'authentic' Cornish Pastie on Saturday. I used swede, potato and beef skirt... you dice it all up, put it into the pastry raw and cook on low for AGES! And the beef makes its own gravy and they taste wonderful!!!!

Then again I was lucky the pastry turned out well that time... it's a bit hit and miss with my pastry!

Sue14

Hi all, thanks so much for the replies. The pasties I will make won't necessarily be 'authentic' Cornish pasties, as I'll be using mince anyway (I've still got a lot left from when I got it on offer) and I will probably put some carrot in as well. I just wasn't sure if the filling would cook once it was inside the pastry, and didn't want to find the pastry was cooked and the filling wasn't. I will try some on my day off on Wednesday and see how they turn out. Thanks again, I knew I could rely on you lovely people!

Sue.

Sue14

JulieGeorgiana wrote: »

Then again I was lucky the pastry turned out well that time... it's a bit hit and miss with my pastry!

I make really nice pastry (even if I do say so myself, lol!), the only problem I have is getting it rolled out, and in the baking tin, without it falling apart as I move it, I usually have to re-roll it a couple of times before it goes right, lol! Having said that, my recent attempts have been ok, so maybe I've learnt how to do it right first time at last.

JulieGeorgiana

Sue14 wrote: »

I make really nice pastry (even if I do say so myself, lol!), the only problem I have is getting it rolled out, and in the baking tin, without it falling apart as I move it, I usually have to re-roll it a couple of times before it goes right, lol! Having said that, my recent attempts have been ok, so maybe I've learnt how to do it right first time at last.

I use lots of flour, and make sure the dough is cold!

i also found that stork for pastry works very well... I grate it into the flour which means you get the 'breadcrumbs' quicker without having to touch it as much!

It hates being worked and touched does pastry!!

I would worry about cooking mince inside a pasty raw, only because beef skirt is used as it cooks in the same time as the vegetables, and makes it's own gravy!

Beef skirt is really cheap from the butchers... I recomend it

Sue14

I made my pasties today. I used minced beef, some of the 45p swede I got last week, potatoes and onion all chopped up small. I browned the mince before adding it to the other ingredients and putting it into the pastry, then baked on low heat for about an hour. They were very nice (OH was very impressed) and I made 4 so have another 2 in the freezer for another day. I also had a lot of the potato, swede and onion mix left over, so may make some more for the freezer tomorrow.

Thanks again for the advice/help given, I would like to try some with beef skirt at some point, but I'm not too keen on going into a butchers as the smell of raw meat makes me nauseous, and I'm guessing they don't sell in the SM, I don't remember seeing it anyway, unless it's also known by another name.

Farway

Sue14 wrote: »

I would like to try some with beef skirt at some point, but I'm not too keen on going into a butchers as the smell of raw meat makes me nauseous, and I'm guessing they don't sell in the SM, I don't remember seeing it anyway, unless it's also known by another name.

You maybe could try Morrison's if one near you, they have a butcher's counter so maybe ask there, I know what you mean by butcher shop smell, but Morrison's is OK, or my one is

Sue14

Farway wrote: »

You maybe could try Morrison's if one near you, they have a butcher's counter so maybe ask there, I know what you mean by butcher shop smell, but Morrison's is OK, or my one is

Thanks, we do have a Morisons near us so I will ask next time I go there.

janeawej

I think skirt is the cornish name for the cut of meat used, when I go to the butchers next I'll ask him if there is another name for it used 'up country' lol

Daniel005

[FONT=&quot]Cornwall is full of attractions and places to go and Cornish pasty is one of the well known foods of UK. This food has been around since the 13th century and is still a favorite food for the people in UK, but it’s good only when it’s prepared by professional bakers. I am not aware of recipe for the same but online search can help you to get the perfect recipe of this delicious dish. [/FONT]