Cornish pasties- filled with meat and vegetables
These Cornish pasties, a traditional English recipe, were made specially for the miners in Cornwall. . One end of the pastry is filled with meat whilst the other end, with sweet mixture. This way, the pasty is a full meal. Perhaps there are those who remember Blackley’s oven in Valletta, renowned for these Cornish pasties, and would like to try them again. This recipe enable you to try them at home. The traditional kohlrabi can be replaced by carrots.
- 600g plain flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 150g butter, cut into cubes
- 150ml water
- 600g beef rump
- 1 onion, cut into pieces
- 2 potatoes, peeled
- 1 small kohlrabi, peeled; or 2 small carrots, peeled
- Salt and fresh ground pepper
- 2 tablespoons milk
- Put the potatoes and kohlrabi or carrots in a small saucepan and cover with water.
- Boil until soft, about 10 minutes. Put the aside, let them cool and cut them up.
- Sieve the flour, salt and baking powder and mix together.
- Rub the butter in the flour mixture with fingertips, until like breadcrumbs.
- Combine water and mix until you have a smooth dough. If it gets too sticky, add a little more flour.
- Roll the dough to a thickness of 6mm. Cut 6 circles of 13cm in diameter without stretching the dough.
- Mix the meat and vegetables together, and add salt and pepper.
- Cover half of each pastry circle with filling.
- Heat the oven to a temperature of 230 ° C.
- Moisten the edges of the circles with a little water, fold the edge of the blank area with that of the filling and press the edges together, sealing with a fork.
- Place the pasties on a tray. Brush the surface with milk and put a small crack in the surface of each to steam off it.
- Bake for 10 minutes. Lower the temperature to 175 ° C and bake for another 35 minutes.
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