Cornish Pasties
by Casa Pappagallo · 705K subscribers on YouTube
Cornish Pasties are a classic of Cornish popular cuisine, originally a portable meal for miners and workers. This recipe by Luca Pappagallo shows how to make them from scratch with a flaky shortcrust pastry and a hearty filling of meat and vegetables.
- Cook
- 1h
- Servings
- 6
- Difficulty
- medium
Ingredients
13 items- Flourfor the dough
- Instant Yeastinstant yeast
- 1 tspSaltfor the dough
- Buttercold, for the dough
- 2 pcsEgg Yolksfor the dough
- Wateras needed
- Cipolla Tritatadiced onion
- Rapa Biancawhite turnip
- Potatoespotatoes
- Meatmeat (e.g., beef)
- Pepperto taste
- Soft Buttersoftened, for spreading on the discs
- 1 pcsEggbeaten, for brushing the pasties
Method
- Prepare the dough: in a bowl mix flour, instant yeast, salt and cold butter until sandy. Add egg yolks and water, knead briefly until smooth. Let rest for at least one hour.
- Prepare the filling: dice onion, white turnip and potatoes into small cubes. Dice the meat into similar-sized cubes. Mix all vegetables and meat in a bowl, season with salt and pepper.
- Roll out the dough into 6 discs of 20 cm diameter, using a cake tin as guide.
- Spread soft butter on the center of each disc. Beat an egg and brush around the edge.
- Divide the filling into 6 equal parts and place one in the center of each disc.
- Close the discs by bringing the edges together, seal with fork tines. Optionally decorate the edge with a crimped pattern.
- Brush the surface with beaten egg. Make a few small cuts on top for steam to escape.
- Bake in a static oven at 190°C for one hour.
- Let cool slightly before serving.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
