About this recipe:I wanted to create a Cornish pasty but with a difference. Very good and tasty. My kids love it and have asked me to make them in future as much better than the shops. Hope you like them, too.
Makes: 6 Good sized pasties
28g (1 oz) butter
1 onion, finely chopped
3 garlic, finely chopped
1 teaspoon salt
good sprinkle ground black pepper
small handful fresh chopped parsley
3 sprigs fresh thyme
small handful fresh chopped coriander
50ml double cream
2 dessertspoons tomato sauce
2 dessertspoons Worcestershire sauce
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon ground cinnamon
1 small carrot, finely diced
1 small potato, finely diced
1 small piece turnip, finely diced
milk as needed
400g beef steak mince
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Put butter in small pan and add onion, garlic, salt and pepper and fry gently for 1 or 2 minutes.
Then add parsley, thyme and coriander, sherry, cream, tomato sauce, Worcestershire sauce and the cumin, paprika and cinnamon. Mix well and gently simmer for 5 minutes.
Then add finely diced carrot, potato and turnip. Try and ensure an equal amount of each vegetable goes in and cook for a further 5 minutes then switch off the heat. Make sure the mixture is cold before adding to the mince and pastry.
Preheat the oven to 230 C / Gas 8.
Roll pastry out on a floured surface about 2mm thick. Place a bowl on top, then cut round the bowl with a knife until you are left with a full circle of pastry.
Brush milk around the edge of the circle.
In a bowl put the mince and and egg and mix well, then add the cold onion mixture and again mix well.
Get a spoon and scoop mixture into the middle of the pastry circle until you can bring up 2 of the sides of the pastry and the edges meet together. Use your fingers to crimp the pasty all along to try to eliminate any leakage when pasty is cooking. Brush with milk before placing in the oven.
Cook in a preheated oven for 10 minutes and then turn down to 190 C / Gas 5 until pasty crust is hard and golden brown, another 20 to 25 minutes.
You can make the pasty into any shape you want, I have attached pics of both bridie shape and sack shape as well.
psumow, there's no need for personal abuse, dearoldgrandpappy was only stating his review of the recipe and he is absolutely correct in that this is a good recipe but in no way could it be called a CORNISH pasty, as excellent as it is! - 11 May 2015