A great recipe for giant cornish pasties.
These pastry quantities made 6 VERY large pasties "Using my largest dinner plate as templates"
Always make the effort to get beef skirt for pies and pasty's
IMPORTANT. Place required amount of flour, butter, lard and grater in the freezer for least an hour before starting. Ideally as long as possible before.
| Cooking Time: | 60 min |
| Total Time: | 60 min |
| Category: | Pies and Pasties |
| Cuisine: | British |
| Serves: | 6 |
| Method: | Baked |
Preparation
1. Sift the cold flour and salt into a large mixing bowl.
2. Using a course grater, grate the frozen butter and lard into the flour, mixing as you go. "I have a flat grater, and it is ideal for mixing while grating"
3. The following should be done quickly, working the dough as little as possible.
4. Make a well in the center, then add some of the ice cold ale.
5. Gently combine with the mixture, adding more ale as required. Ideally you want to achieve quite a dry mixture that just holds together. We don't want wet and sticky!
6. The total weight should now be about 1240g "I weighed it last night to aid consistency in future and help with liquid amounts"
7. Divide the dough into 6 equal portions of about 200 grams each, wrap in clingfilm and refrigerate for at least 20 minutes.
8. After 20 minutes, take a dough ball out one at a time. On a flowered surface, with a flowered rolling pin, roll the ball into an oblong about 4 times longer that it is wide. Then fold the top third down and the bottom third up to the top so you have 3 layers. Now rotate the slab 90 degrees
9. Wrap the slab in film and return to the fridge for at lease 20 minutes.
10. Repeat this process one more time on each dough ball (total of twice, three rolls at a time)
11. Now to construct...
12. Preheat you oven to a very hot 240 C
13. Season you beef skirt very well with salt and plenty of ground pepper.
14. Flour your work surface and rolling pin and roll out the pastry dough until it is about 5 -7 mm thick.
15. Using your desired plate as a template, place on top and cut around the plate. (Keep a bit of clingfilm to hand to save the excess pastry dough)
16. Add a layer of diced onion to the top half moon of the pastry, leaving a gap of about 2cm to the top edge for crimping. Season with salt and pepper
17. Now add a thin layer of swede, then the diced potato. Season with salt and pepper
18. Add the desired amount of diced beef.
19. Now add two slices of butter to the left and right side of the middle, on the meat.
20. If using Vegemite, and i thoroughly recommend it! add a half teaspoon to each knob of butter.
21. Now brush the top pastry edge with the beaten egg.
22. Gently fold the lower half moon over the filling and stretch to meet the egg washed edge, and crimp
23. I recommend watching one of the many YouTube videos of crimping,
24. use a knife to put a small opening in the top, center of the pasty, this helps prevent the pastry bursting, and all the lovely juices escaping!
25. Egg wash the top and crimped edge.
26. Place on no stick parchment paper, on a baking tray or return to the fridge if making a few,
28. Place near the top of a very hot oven 240 C for 20 - 25 minutes until the pastry has started to turn golden, and form lovely blisters from the fat content.
29. Turn the oven down to a medium heat 160 C, bake for a further 35 minutes.
30. Remove from oven,
31. Let cool to desired temp,
2. Using a course grater, grate the frozen butter and lard into the flour, mixing as you go. "I have a flat grater, and it is ideal for mixing while grating"
3. The following should be done quickly, working the dough as little as possible.
4. Make a well in the center, then add some of the ice cold ale.
5. Gently combine with the mixture, adding more ale as required. Ideally you want to achieve quite a dry mixture that just holds together. We don't want wet and sticky!
6. The total weight should now be about 1240g "I weighed it last night to aid consistency in future and help with liquid amounts"
7. Divide the dough into 6 equal portions of about 200 grams each, wrap in clingfilm and refrigerate for at least 20 minutes.
8. After 20 minutes, take a dough ball out one at a time. On a flowered surface, with a flowered rolling pin, roll the ball into an oblong about 4 times longer that it is wide. Then fold the top third down and the bottom third up to the top so you have 3 layers. Now rotate the slab 90 degrees
9. Wrap the slab in film and return to the fridge for at lease 20 minutes.
10. Repeat this process one more time on each dough ball (total of twice, three rolls at a time)
11. Now to construct...
12. Preheat you oven to a very hot 240 C
13. Season you beef skirt very well with salt and plenty of ground pepper.
14. Flour your work surface and rolling pin and roll out the pastry dough until it is about 5 -7 mm thick.
15. Using your desired plate as a template, place on top and cut around the plate. (Keep a bit of clingfilm to hand to save the excess pastry dough)
16. Add a layer of diced onion to the top half moon of the pastry, leaving a gap of about 2cm to the top edge for crimping. Season with salt and pepper
17. Now add a thin layer of swede, then the diced potato. Season with salt and pepper
18. Add the desired amount of diced beef.
19. Now add two slices of butter to the left and right side of the middle, on the meat.
20. If using Vegemite, and i thoroughly recommend it! add a half teaspoon to each knob of butter.
21. Now brush the top pastry edge with the beaten egg.
22. Gently fold the lower half moon over the filling and stretch to meet the egg washed edge, and crimp
23. I recommend watching one of the many YouTube videos of crimping,
24. use a knife to put a small opening in the top, center of the pasty, this helps prevent the pastry bursting, and all the lovely juices escaping!
25. Egg wash the top and crimped edge.
26. Place on no stick parchment paper, on a baking tray or return to the fridge if making a few,
28. Place near the top of a very hot oven 240 C for 20 - 25 minutes until the pastry has started to turn golden, and form lovely blisters from the fat content.
29. Turn the oven down to a medium heat 160 C, bake for a further 35 minutes.
30. Remove from oven,
31. Let cool to desired temp,
Ingredients
300g plain whiter flour.
300g strong white flout
150g butter
150g Lard
2 tsp salt
Ice cold ale
Pasty filling.
800 grams beef skirt, roughly diced
2 large onions, diced
2 waxy potatoes, diced into 1cm squares 5mm thick.
half a peeled swede, diced into 1cm squares 5mm thick.
butter
Vegemite (This combined with the butter makes the best gravy inside) alternatively season the beef with cruched oxo
lots of ground pepper,
Plenty of salt
Beaten egg for crimping and top egg wash
300g strong white flout
150g butter
150g Lard
2 tsp salt
Ice cold ale
Pasty filling.
800 grams beef skirt, roughly diced
2 large onions, diced
2 waxy potatoes, diced into 1cm squares 5mm thick.
half a peeled swede, diced into 1cm squares 5mm thick.
butter
Vegemite (This combined with the butter makes the best gravy inside) alternatively season the beef with cruched oxo
lots of ground pepper,
Plenty of salt
Beaten egg for crimping and top egg wash
