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Traditional Cornish Pasties
Traditional Cornish Pasties

Before you jump to Traditional Cornish Pasties recipe, you may want to read this short interesting healthy tips about Turn to Food to Elevate Your Mood.

A lot of us have been conditioned to think that comfort foods are not good and are to be avoided. Sometimes, if your comfort food is basically candy or other junk foods, this is true. At times, comfort foods can be perfectly nourishing and good for us to consume. A number of foods honestly do improve your mood when you eat them. When you are feeling a little down and need an emotional boost, try a few of these.

Put together a trail mix from seeds and/or nuts. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, etc are all great for helping to boost your mood. This is possible because these foods are high in magnesium which promotes serotonin production. Serotonin is a feel-good chemical substance that directs the brain how to feel at any given time. The more of it in your brain, the more pleasant you’ll feel. Not only that, nuts, specifically, are a fantastic source of protein.

So you see, you don’t need junk food or foods that are terrible for you so you can feel better! Try a few of these tips instead.

We hope you got benefit from reading it, now let’s go back to traditional cornish pasties recipe. You can cook traditional cornish pasties using 14 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to cook Traditional Cornish Pasties:
  1. Use for the pastry
  2. You need x strong flour
  3. Use beef suet
  4. You need x lard
  5. Provide x cold water
  6. Provide x table salt and black pepper
  7. Use for the filling
  8. Use x skirt of beef
  9. You need x maris piper potatoes
  10. Provide x swede
  11. Provide x white onion
  12. Prepare x chopped parsley and thyme
  13. Take salt and pepper
  14. Prepare x beaten egg for glaze
Steps to make Traditional Cornish Pasties:
  1. Combine the lard, suet and water into the strong flour, along with the salt and pepper
  2. Work with your hands for a few minutes, turn out onto a work surface when it looks shaggy, and continue to knead (like bread dough for 5 minutes) until you have a firm springy dough, wrap in cling film and refrigerate while you prepare the filling, if the dough will not form keep working with damp hands it will get there.
  3. Dice all of the vegetables to around 1cm, chop the herbs and mix in a bowl.
  4. Now dice the skirt, it has a very obvious grain, first cut into large batons with the grain about 1 1/2 inch thickness. Turn 90 degrees and slice 1/2 cm approx against the grain
  5. Season well and thoroughly mix
  6. Cut chilled dough into 4, keep the dough covered with cling film while not in use, form 1 piece into a ball and then flatten with your hand to form a round disc.
  7. Roll the pastry to the size of a large dinner plate, 10 - 12 inches, you do not need flour for this. Arrange 1/4 of the filling just below the centre.
  8. Place a small slice of butter on top of the filling (opt) I have a fetish for butter and think its makes everything better, it will create a little extra steam inside while baking. Lift the far side over the filling and form a semi circle
  9. Firmly press the edges together (no water or egg required) and then crimp, have fun with this and don't obsess about perfection. Use 1 finger on 1 hand to hold the dough down and 1 finger of the other hand to fold and press the pastry over. Tuck the edges under
  10. Firmly press the pasty into shape, pierce a small hole to allow steam to vent and arrange all four on baking sheets lined with baking parchment. Brush well with beaten egg, sprinkle with sea salt or seeds before baking
  11. Bake at 170c for 1 hour 15 mins, you can't eat them until they've cooled down, they are best eaten warm or room temp with loads of ketchup, the last image is of me looking very pleased with my pasties. These screen shots are taken from my YouTube channel here is a link https://www.youtube.com/watch?v=1EAx_iugdFc&t=231s

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