11.07.2013

cornish pasties

prep time:  30
cook time:  30
servings:  6

short-crust pastry ingredients:
2 1/4 cups flour
2 teaspoons confectioners' sugar
1 teaspoon salt
3 ounces cold, unsalted butter - cut into pieces
4 ounces lard - cut into pieces
1 egg yolk
6 tablespoons cold water

filling ingredients:
10 ounces chuck steak - trimmed and cut into scant 1/4-inch dice
1 small onion - very finely chopped
1 small idaho potato - cut into 1/4-inch dice
1 1/2 teaspoons salt
3/4 teaspoon pepper
1 egg  - lightly beaten

pastry steps:
1.  sift the flour, sugar and salt into a mixing bowl and add the butter and lard.  using your fingers, 2 knives, or a pastry blender, cut the butter and lard into the dry ingredients until mixture resembles fine crumbs. 

2.  in a small bowl, whisk the egg yolk and water together and add to the flour mixture.  mix quickly,, but thoroughly, until mixture just comes together to form a dough.  knead briefly until pastry is smooth with no cracks, press into a flattened disk shape and wrap in plastic.  refrigerate for at least 30 minutes and up to overnight before processing.

3.  remove the pastry from the refrigerator and unwrap.  allow to soften slightly, then place on a lightly floured work surface and roll the pasty to a thickness of 1/4-inch. 

4.  using a small plate or saucer as a guide, cut out 6 6-inch rounds.  stack the pastry rounds onto pieces of plastic wrap or parchment paper (with pieces between each round) and refrigerate while you prepare the filling.

filling steps:
1.  preheat the oven to 400 degrees.  in a mixing bowl, combine the mean, onion, potato salt and pepper and mix until thoroughly combined.  remove the pastry rounds from the fridge.

2.  place the pastry circles on a clean work surface and place 1/2 cup of the filling in the center of 1 side of the pastry.  using the beaten egg, brush the edges of the pastry and then bring the unfilled side over the filled side so that edges meet.  press edges together to seal and then crimp using your fingers or a fork.  repeat with the remaining turnovers and then transfer to a baking sheet.

3.  bake for 20 minutes, or until pastry is golden brown around the edges.  reduce the heat to 350 degrees and continue to bake until the pasties are golden brown.  remove form the oven and allow to cool for 10 - 15 minutes.

- food network

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