maverick Posted January 14, 2015 Member ID: 21353 Group: *** Clan Members Followers: 7 Topic Count: 126 Topics Per Day: 0.04 Content Count: 194 Content Per Day: 0.06 Reputation: 335 Achievement Points: 2708 Solved Content: 0 Days Won: 1 Joined: 09/17/14 Status: Offline Last Seen: 17 hours ago Device: Windows Share Posted January 14, 2015 The Cornish Pasty Association. www.cornishpastyassociation.co.uk The Traditional Cornish Pasty This recipe is for 4 good sized Cornish Pasties METHOD 1. Pastry 500 gms strong bread flour (It is important to use a stronger flour than normal as you need the extra strength in the gluten to produce strong pliable pastry. 120 gms white shortening 25 gms cake margarine 5 gms salt 175 gms cold water Mix fat lightly into flour until it resembles breadcrumbs. Add water and beat in a food mixer until pastry clears and becomes elastic. This will take longer than normal pastry but it gives the pastry the strength that is needed to hold the filling and retain a good shape. Leave to rest for 3 hours in a refrigerator, this is a very important stage as it is almost impossible to roll and shape the pastry when fresh 2. Filling 450 gms good quality beef eg. skirt 450 gms potato 250 gms Swede 200 gms onion Salt & pepper to taste( 2/1 ratio) Clotted cream or butter (optional) Chop the above finely then add to the rolled out circles of pastry raw. Layer the vegetables and meat adding plenty o f seasoning. Put your dollop of cream or a knob of butter on top. Then bring the pastry around and crimp together. Try practicing on a potato first or just flatten like a turnover and mark with a fork. Crimping is the secret to a true Cornish pasty but it really has to be taught it is almost impossible to describe. HANDY HINTS Always use a firm waxy potato such as Maris pier or Wilja. Put in plenty of seasoning. Ensure that all your veg is freshly prepared Never attempt to add carrot, this is sacrilege!! Use a good cut of BEEF eg. skirt. This is the underside of the belly of the animal. Its juice produces wonderful gravy, has no fat or gristle and cooks in the same amount of time as the raw vegetables. Butter or cream gives the pasty that extra richness. Cooking time and temperature Gas No6 approx 50 min-1 hour Electric 210 approx 50min-1 hour Fan assisted 165 approx 40 mins This recipe shows how you can have a go at making a pasty yourself at home. Cornish pasties were awarded the Protected Geographical Indication (PGI) in 2011 and need to be made to the following specifications. A genuine Cornish pasty has a distinctive ‘D’ shape and is crimped on one side, never on top. The texture of the filling is chunky, made up of uncooked minced or roughly cut chunks of beef (not less than 12.5%), swede, potato, onion with a light seasoning. The pastry casing is golden in colour, savoury, glazed with milk or egg and robust enough to retain its shape throughout the cooking and cooling process without splitting or cracking. The pasty is slow-baked and no artificial flavourings or additives must be used. And, perhaps most importantly, it must also be made in Cornwall. Gatorgirl and EDD THE DUCK 2 Link to comment Share on other sites More sharing options... Awards
TBB Posted January 15, 2015 Member ID: 989 Group: *** Clan Members Followers: 25 Topic Count: 261 Topics Per Day: 0.05 Content Count: 17977 Content Per Day: 3.46 Reputation: 19909 Achievement Points: 131729 Solved Content: 0 Days Won: 251 Joined: 01/07/10 Status: Offline Last Seen: 13 hours ago Birthday: 01/27/1946 Device: Windows Share Posted January 15, 2015 How big a boob do you need for this pasty??? Gatorgirl 1 Link to comment Share on other sites More sharing options... Awards
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