Cornish Style Pasties
I love a Cornish Pasty! The peppery meat and vegetable filling in the crispy pastry is always one of my go-to bakery choices when travelling around regional South Australia.
Servings: 10
Calories: 433kcal
Equipment
- 1 silicone basting brush
- 1 rolling pin
- 1 metal baking tray
- baking paper
- metal cooling rack
Ingredients
Dough
- 500 g plain flour
- 250 g unsalted butter cubed
- 1 tsp salt
- 150 g cold water
Filling
- 250 g potatoes peeled and cubed small
- 150 g pumpkin, swede or turnip peeled and cubed small
- 150 g carrots peeled and cubed small
- 250 g premium beef mince
- 1 small onion chopped fine
- ¼-½ Tbsp ground white pepper (halve for vegetarian or if you don't like spice)
- 1 tsp ground black pepper
- 1 tsp salt
- 50 g chicken stock concentrate
- 1 egg beaten
Instructions
Thermo Cooker
- Add plain flour, salt and butter to mixer bowl. Mix for 30 sec/speed 2/MC on.
- Add cold water and mix for a further 2 min/dough function/MC off.
- Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 min.
- Preheat fan-forced oven to 180°C or 350°F.
- Add all remaining ingredients except egg to mixer bowl. Combine for 10 sec/reverse/speed 1- using spatula to help combine.
- On a lightly floured surface, roll out the pastry to about 3mm thickness.
- Cut out 10 circles at 18cm rounds (or 8 larger at 22cm rounds).
- Divide mixture by 10. Place 1/10 of the filling (approx. 2 Tbsp) on one half of each pastry circle, leaving a 2-3cm border around the edge.
- Brush the edges with a little water, then fold the pastry over to enclose the filling. Press the edges to seal, and crimp them so no holes
- Place the pasties on a baking tray lined with baking paper. Brush the tops of the pasties with the beaten egg for a golden finish.
- Bake for 45 min or until golden brown.
Conventional
- Add plain flour, salt and butter to a food processor. Mix for 30 sec or until combined.
- Add cold water and mix until a dough forms. Remove and knead for 2 min.
- Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 min.
- Preheat fan-forced oven to 180°C or 350°F.
- Add all remaining ingredients except egg to a large mixing bowl and combine well.
- On a lightly floured surface, roll out the pastry to about 3mm thickness.
- Cut out 10 circles at 18cm round (or 8 larger at 22cm rounds).
- Divide mixture by 10. Place 1/10 of the filling (approx. 2 Tbsp) on one half of each pastry circle, leaving a 2-3cm border around the edge.
- Brush the edges with a little water, then fold the pastry over to enclose the filling. Press the edges to seal, and crimp them so no holes
- Place the pasties on a baking tray lined with baking paper. Brush the tops of the pasties with the beaten egg for a golden finish.
- Bake for 45 min or until golden brown.
Notes
Dairy Free: Use dairy-free spread.
Gluten Free: Omit the water. If your GF Flour doesn't have xanthan gum in the mix, mix through 3/4 tsp before starting. In Step 1, we use the butter, salt and only 440 g gluten-free plain flour, add 1/2 tsp baking powder and 120 g sour cream. In Step 2, we add cold water slowly as it mixes and the dough comes together - 1 Tbsp at a time. You may need 2-4 Tbsp of water. If it is too sticky, don't add water but remove dough and knead in more flour by hand.
Vegetarian: Replace meat with extra vege and some cheese in each pasty. Or replace meat with tinned brown lentils. Use vegetable stock concentrate.
Low Fodmap: Use the gluten-free variation with lactose-free sour cream. Replace the onion with chopped spring onion. Use compliant stock concentrate.
Nutrition
Calories: 433kcal | Carbohydrates: 45g | Protein: 12g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 850mg | Potassium: 318mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3156IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 3mg
