20 March 2013

Jamie's Cornish Pasties

VINTAGE POST:

These are delish. Perfect warming weekend lunch. Very British, which makes them even better I think. From 'Jamie's Great Britain', his Early Autumn Cornish Pasties are well good.

Pastry:
  • 500g plain flour
  • sea salt
  • 200ml water
  • 250g cold unsalted butter
  • 1 egg, beaten
Filling:
  • 350g beef (he uses skirt, but rump or even gravy/shin beef is fine)
  • 1 onion
  • 1 potato
  • 1 small zucchini
  • 1 carrot, peeled
  • 200g pumpkin (butternut is best), in 1cm cubes
  • 1 tsp nutmeg
  • salt and pepper
  • sprig of rosemary
  • sprig of thyme
  • olive oil
Place flour and salt in a bowl. Cube butter and add, then rub with fingertips until it resembles breadcrumbs. Add water and quickly bring together.

Preheat oven to 200C. Cut meat and vege into 1cm cubes, combine in a bowl. Season and add nutmeg, tossing to coat. Finely chop the herbs and add to mixture. Drizzle with oil and set aside.

Cut pastry into 6 pieces. Dust a clean surface with flour and also dust your rolling pin (or large glass jar if you don't have one). Roll into rounds "the thickness of a pound coin" (basically the same as $1) and 22cm in diameter. Compact a small handful of filling using your hands and place in centre of pastry, leaving a border of at least 2cm around the edge. Brush edges with egg and either fold over to make a half-circle or bring both sides of the pastry together and pinch together at the top (like I did - see picture below). Repeat with remaining pastry rounds and place on a lined backing tray.

Brush with egg wash and cook 30-35 minutes until golden. 

Best enjoyed with generous amounts of tomato sauce and mustard.



I use the photos from the cookbook, firstly because they're better than mine & secondly because
I loved the layout of it. They look so edible!