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Relating to this recipe: Genuine! This can be a recipe from the Cornish granny and it is exactly what a proper Cornish pasty ought to be. The Cornish Pasty Association informs us the CORNISH pasty continues to be awarded Protected Geographical Indication (PGI) status and thus are only able to be known as a Cornish Pasty if it's created using certain ingredients. The pastry isn't so strict in composition but should be created using mostly lard, sometimes slightly flaky - it is also plain shortcrust.
Ingredients
Makes: 6 pasties
- 500g plain flour
- 1 teaspoon salt
- 125g lard, chilled in little cubes
- 25g butter, chilled in little cubes
- 150ml cold water, or even more when needed
- 450g beef skirt, chopped into fine short strips
- 175g taters - peeled, sliced and chopped into small dice
- 175g swede - peeled, sliced and chopped into small dice
- 1 large white-colored onion, diced
- 1 teaspoon each salt and pepper
- 6 heaped teaspoons clotted cream or butter
- 1 egg and 1 teapoon milk for egg-wash
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Method
Prep: 1 hr 30 min › Prepare: 1 hr › Additional time: 2 hr chilling › Ready in: 4 hr 30 min
- For that pastry, a Ron Stein trick: Invest the pastry ingredients, such as the mixing bowl, in to the fridge to have an hour. Pastry ingredients should be stored awesome.
- Sift the cold flour and salt in to the cold bowl and blend the cold lard and butter cubes in to the flour. Using the tips of the fingers or having a table knife, chop within the flour using the butter before the flour continues to be added to the butter. The protuberances of butter and flour could be still quite big. Pour within the chilled water a little at any given time and work the flour and butter right into a dough. Aren't effective it way too hard, ensure that it stays light using fingers or perhaps a knife. Turn the dough onto a piece surface and make up the dough right into a ball. Cover in clingfilm and set in to the fridge for half an hour.
- To help make the 'puff' bit: Remove from the fridge, roll the pastry into an oblong three occasions lengthy because it is wide. Fold on the third and fold the 2nd third outrageous to create a square. Turn the square one fourth-turn (therefore the folded edges are facing you) and unveil again – three occasions longer because it is wide – fold on the third, fold another third outrageous – one fourth turn again and try it again, along with 4th and final time. Wrap in clingfilm and refrigerate for an additional half an hour.
- Preheat the oven to 200 C / Gas 6. Result in the filling first: Mix all of the filling ingredients together – not the clotted cream or egg wash – inside a bowl and hang aside. Go ahead and take pastry in the fridge. Divide the filling into 6 equal portions and squeeze each portion into a type of ball.
- Unveil the pastry – not very thinly. Cut disc shapes about 25cm (10 in) - supper plate size - across. Convey a ball of filling on every disc of pastry having a heaped teaspoon of clotted cream or butter on the top, moisten the advantage from the pastry and draft two edges to create a half moon-shape and crimp the perimeters together: Contain the edges from you, roll the pastry together with your right forefront-finger upon your left thumb and forefront-finger - it's some art so just operate a fork within the edges. Put the all of the pasties onto buttered baking sheets, well spaced apart, brush each with a few egg-wash, create a little airhole in the top pasty and set in to the oven.
- Bake for 25 minutes. Lessen the heat to 170 C / Gas 3 for an additional 40 minutes. Eat cold or hot.
