skinnymixer's 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.

Prep Time10

Cook Time1 30

Course: lunchbox, Treat

Cuisine: English

Keyword: baking, Beef, pastry

Servings:

Calories: 560kcal

Author: Skinnymixers

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
200 g pumpkin, swede or turnip peeled and cubed small
200 g carrots peeled and cubed small
300 g premium beef mince
1 medium onion chopped fine
1 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/MC off.
On a lightly floured surface, roll out the pastry to about 3mm thickness.
Cut out 8 circles (or 6 larger).
Divide mixture by 8. Place 1/8 of the filling 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 8 circles (or 6 larger).
Divide mixture by 8. Place 1/8 of the filling 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 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