This Cornish sticky is i of those rare recipes that novice cooks volition honor easier to brand than experienced bakers. That’s because to brand this to its original, in addition to really sturdy specifications, you’re forced to over-mix the dough…a fundamental sin that literally gives pie makers nightmares.
Like whatever pastry dough, we’re simply adding simply plenty H2O ice H2O to convey everything together, but different classic pie dough, we’re going to knead the mixture for a couplet minutes by that point. Thanks to a niggling matter called musculus memory, this is non going to last slow for some of you.
Get over it; because in i lawsuit yous sense of savor in addition to experience the terminal product, it volition all brand sense. The tougher, but non tough dough is the perfect delivery organisation for the meaty filling. Speaking of which, I went amongst a fairly traditional version, in addition to provided the recipe below, but this slap-up crust volition move amongst all sorts of stuffings.
You could work cooked meat inward these, but work of what makes them therefore good, is how the raw ingredients create inward their ain juices, spell encased inward the tasty dough. I can’t imagine many things that wouldn’t last slap-up inward these.
By the way, this recipe is dedicated to my mother in law Peggy, who requested it near 5 years ago. It was i of her favorite foods growing up, in addition to I’m curious to take away heed how unopen I got. I promise yous grade this easy, in addition to delicious meat pie a endeavour soon. Enjoy!
Ingredients for four Cornish pasty
4 cups breadstuff flour (mine weighed inward at 1-lb 2-oz)
2 oz (4 tbsp) mutual depression temperature butter
3 oz (6 tbsp) mutual depression temperature lard
1 1/2 tsp salt
about 2/3 to 3/4 loving cup H2O ice water, or plenty to simply convey dough together (start amongst near 1/2 cup, in addition to therefore drizzle inward to a greater extent than equally needed)
For the steak filling:
12oz cubed beef skirt steak
1/2 loving cup diced onions
1 loving cup diced gilt potatoes
1/3 loving cup diced turnip
1 1/2 tsp tabular array salt
1 tsp freshly terra firma dark pepper
pinch of cayenne
2 tbsp butter, cutting into 8 sparse slices
For the egg wash:
1 large egg, beaten amongst 1 tsp H2O
- Bake pasties at 350 F. for near an hr or until browned in addition to bubbly