Can you make pasties with shortcrust pastry

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Learn how your comment data is processed. Made these this evening for the first time and loved them, great recipe. My Dad and Mum are going to love these. Thank You Nicky. Really easy recipe to follow, made a batch of pasties and they were great. Thanks Nicky. Being a Cornishman from Falmouth, I make pasties on a regular basis.

Your recipe is spot on but if you want a slight deviation especially if you can't get swede is to add parsley. I eat mine with Branston pickle and a cup of tea, heaven. My mom came over from Scotland her dad was from Cornwall and made them when I was younger. Then they came over in and she made them using rutabaga and they were still wonderful.

She even brought us some brown sauce so we used that instead of ketchup. Kids loved them. What a treat! Just made these last night. First time ever making Cornish Pasties, and this recipe was bang on!!! Super easy to follow, and the pasties turned out amazing - thank you! This recipe turned out perfectly and the pasties were delicious.

It was very hard to resist going back for seconds! I used sirloin for the beef along with the potato, rutabaga, and onion. The pasties were perfectly cooked in 40 minutes. They were delicious! Place the flour, salt, and butter in a large bowl. Using your fingertips, rub the butter into the flour and salt until the mixture resembles fine breadcrumbs. Work as quickly as possible to prevent the dough from becoming warm. Add 2 tablespoons of cold water to the mixture and, using a cold knife, stir until the dough binds together.

Add more cold water, 1 teaspoon at a time, if the mixture is too dry. Wrap the dough in plastic wrap and chill for a minimum of 15 minutes or up to 30 minutes. Divide the pastry into four equal pieces and roll each piece into rounds the size of a tea plate—approximately 6 to 7 inches in diameter.

Place the steak, potato, swede, and onion in a large mixing bowl and combine. Season well with salt and pepper. Divide the meat mixture evenly among each pastry circle and place it on one side. Brush the edges with the beaten egg.

Fold the circle in half over the filling so the two edges meet. Crimp the edges together to create a tight seal. Brush each pasty all over with the remaining beaten egg. Place the pasties on a greased baking sheet and bake for 20 minutes.

Serve hot or cooled. The traditional Cornish pasty uses very particular ingredients. Though it won't be authentic, you can make a pasty with a variety of fillings.

Pasty is not pronounced "paste-y" as in a pale complexion or glue. Subscriber club Reader offers More Good Food. Back to Recipes Pumpkin recipes Butternut squash See more. Back to Recipes Chicken slow cooker Veggie slow cooker See more.

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DO NOT over-mix the dough or the pastry crust will be tough and won't be flaky. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 3 hours before using this is crucial. To Make the Cornish Pasties:. Next add a layer of rutabagas, onions and finally the beef, adding a light sprinkling of salt and pepper between each layer. Lay a couple pats of butter on top of the beef and sprinkle a little flour over the filling.

Wet the tips of your fingers and lightly moisten the edges of the pastry dough. For this next part work gently so that the filling doesn't puncture through the dough. Turn the pasty onto its side and crimp the edges in traditional Cornish fashion see blog post pictures as a visual. Assemble the remaining pasties and lay them on a lined baking sheet. Use a sharp knife to cut a slit in the center of each pasty. Lightly brush each pasty with the beaten egg mixture. Keyword Cornish Pasty.

Tried this recipe? Mention daringgourmet or hashtag daringgourmet. Oh by the way nice recipe If you want to make smaller ones do you reduce baking time or temp? Add your Response Cancel reply Your email address will not be published. Recipe Rating Recipe Rating. Sign up for our newsletter! Receive the latest from The Daring Gourmet! About Request Contact Privacy.