Monday, 21 January 2013

E-D's Cornish Pasty

Well what has been called 'Black Monday' is coming to a close. I've had a great evening working on a cake (post to come later in the week!) and watching movies with Molly. The weather today was somewhat treacherous, so it's lovely being wrapped up nice and cosy in the confines of our sitting room. Tonight's recipe is a first for me....a Cornish Pasty! After watching re-runs or the Great British Bake Off over the weekend, I had a sudden urge to give these delicious Cornish delights a go. I absolutely love mince, I love carrot and  needless to say I love pastry of any description, so Cornish Pasties will certainly be made again in our house, they went down an absolute treat!




























E-D's Cornish Pasty

Ingredients
For the filling
2tsp olive oil
1 medium onion
250g minced beef
1 tbsp worchestershire sauce
200g carrot grated

For the pastry
170g flour
85g butter
pinch of salt
a little water




Method
1. Heat oil in a pan and add the onion  cook for 5 mins until translucent.   
2. Add the mince and brown, add the Worcestershire sauce salt and pepper and cook for  
    20 minutes. Leave to the side to cool.  
3. In the mean time make your pastry. Put the flour into a bowl cut  the chilled butter into cubes 
    and add.  Rub them together with the tips of your fingers until it resembles bread crumbs.  
    Add cold water a little at a time and combine with a knife until you have a ball of dough.  But a 
    plastic bag and chill in the fridge for 30 mins. 
4. Roll out the pastry and and cut into 10cm squares. (alternatively you can cut out circles and 
    make these in a cup cake tin as I did above). Put a layer of cooked meat on the pastry and 
    top with the grated carrot. Fold over the square to form a triangle and seal the edges with a 
    little water of milk.  Wash the top with a little milk.  
5. Put in pre-heated oven 200C and cook for 20 - 25 mins until golden brown.

E-D's Notes

This recipe is adaptation of a traditional Cornish pasty. The shape and finish differs slightly, but making Cornish Pasties in cupcake or bun tines makes life a little easier and creates neat pasties which are perfect as a starter portion at a dinner party.

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