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Traditional Cornish Pasties
Traditional Cornish Pasties

Before you jump to Traditional Cornish Pasties recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

The benefits of healthy eating are nowadays being given more attention than ever before and there are good reasons why this is so. The overall economy is affected by the number of people who are dealing with health problems such as high blood pressure, which is directly related to poor eating habits. Everywhere you look, people are encouraging you to live a more healthy lifestyle but on the other hand, you are also being encouraged to rely on convenience foods that can affect your health in a terrible way. It is likely that lots of people assume it will take great effort to eat a healthy diet or that they have to make a large scale change to how they live. It is possible, however, to make a few small changes that can start to make a positive impact to our day-to-day eating habits.

You can get results without removing foods from your diet or make huge changes right away. If you would like to commit to a wholesale change, that is okay but the main thing at first is to try to see to it that you are making more healthy eating choices. Sooner or later, you will discover that you actually prefer to ingest healthy foods after you have eaten that way for a while. Like many other habits, change happens over a period of time and as soon as a new way of eating becomes part of who you are, you are not going to feel the need to revert to your old diet.

Thus, it should be somewhat obvious that it’s not at all difficult to add healthy eating to your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to traditional cornish pasties recipe. You can cook traditional cornish pasties using 14 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to cook Traditional Cornish Pasties:
  1. Use for the pastry
  2. Get x strong flour
  3. Prepare beef suet
  4. Take x lard
  5. Prepare x cold water
  6. Provide x table salt and black pepper
  7. Get for the filling
  8. You need x skirt of beef
  9. Use x maris piper potatoes
  10. Use x swede
  11. Provide x white onion
  12. Get x chopped parsley and thyme
  13. Use salt and pepper
  14. Take x beaten egg for glaze
Instructions to make Traditional Cornish Pasties:
  1. Combine the lard, suet and water into the strong flour, along with the salt and pepper
  2. Work with your hands for a few minutes, turn out onto a work surface when it looks shaggy, and continue to knead (like bread dough for 5 minutes) until you have a firm springy dough, wrap in cling film and refrigerate while you prepare the filling, if the dough will not form keep working with damp hands it will get there.
  3. Dice all of the vegetables to around 1cm, chop the herbs and mix in a bowl.
  4. Now dice the skirt, it has a very obvious grain, first cut into large batons with the grain about 1 1/2 inch thickness. Turn 90 degrees and slice 1/2 cm approx against the grain
  5. Season well and thoroughly mix
  6. Cut chilled dough into 4, keep the dough covered with cling film while not in use, form 1 piece into a ball and then flatten with your hand to form a round disc.
  7. Roll the pastry to the size of a large dinner plate, 10 - 12 inches, you do not need flour for this. Arrange 1/4 of the filling just below the centre.
  8. Place a small slice of butter on top of the filling (opt) I have a fetish for butter and think its makes everything better, it will create a little extra steam inside while baking. Lift the far side over the filling and form a semi circle
  9. Firmly press the edges together (no water or egg required) and then crimp, have fun with this and don't obsess about perfection. Use 1 finger on 1 hand to hold the dough down and 1 finger of the other hand to fold and press the pastry over. Tuck the edges under
  10. Firmly press the pasty into shape, pierce a small hole to allow steam to vent and arrange all four on baking sheets lined with baking parchment. Brush well with beaten egg, sprinkle with sea salt or seeds before baking
  11. Bake at 170c for 1 hour 15 mins, you can't eat them until they've cooled down, they are best eaten warm or room temp with loads of ketchup, the last image is of me looking very pleased with my pasties. These screen shots are taken from my YouTube channel here is a link https://www.youtube.com/watch?v=1EAx_iugdFc&t=231s

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