You can’t come to Cornwall and not have a Cornish pasty, it’s just not done!!
Luckily in Cornwall as you would expect we have plenty of wonderful places that sell a wide range of Cornish Pasties but if you fancy having a go at making your own look no further!
The Traditional Cornish pasty
500g Strong Bread Flour
120g White Shortening
25g Cake Margarine
175g Cold Water
450g Beef Skirt
Salt and Pepper (2/1 ratio)
Clotted Cream or Butter
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 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 out and shape the pastry when fresh.
Chop the above ingredients finely and add to the rolled out circles of pastry raw. Layer the vegetables and raw meat adding plenty of seasoning. Put a dollop of clotted cream or a knob of butter on top. Then bring the pastry around and crimp together.
N.B Never attempt to add carrot, this is sacrilege!!!
Gas 6 Approx. 50 minutes-1 hour
Electric 210 Approx. 50 minutes-1 hour
Fan Assisted 165 Approx. 40 minutes
A wonderful recipe for a traditional Cornish pasty from The Chough Bakery in Padstow. http://www.cornishpasty.com/