Cornwall Paties

Pie:
1 kg of wheat flour
1 teaspoon of salt
100g of butter
2-3 tablespoons of cold water
Filling:
half a kg of beef
1 potato

37038214 – traditional meat and potato cornish pasty

1 carrot
a handful of green peas
1 medium swede
1 onion
a handful of parsley
2 cloves of garlic
Salt for flavor
Freshly ground black pepper
1 large egg, lightly beaten
The way of preparation:
In a bowl, mix the flour, butter, water and salt by hand. When the dough is uniform, set aside to rest. Make sure to cover it with a cloth.
Preheat the oven to 200’C. Divide the dough into four equal pieces and roll each piece into tea-plate size discs about 10 centimeters in diameter.
The dough is divided into four equal parts and rolled out thinly.
If we use minced meat, we are calm, but if we have a whole piece of beef, it should be cut into strips or pieces. Potatoes, swede and carrots, also cut into smaller pieces. We can boil the potatoes and carrots in hot water for about 15 minutes to make them really soft. Chop the onion and garlic finely.
In one bowl, mix the meat with vegetables and season with salt, pepper and a handful of parsley.
We spread the meat mass evenly over each circle of the dough and put it on one side. Brush the edges with a beaten egg and seal it like a classic dumpling or Italian calzone, making a nice fold.
Fold the circle in half over the filling so that the two edges meet. Pinch the edges together for a tight seal. Brush each paste with the remaining beaten egg.
Place the dumplings on a greased baking sheet and bake them for 20 minutes. Lower the oven temperature to 175’C and bake another 20 minutes, until golden brown. Serve hot or chilled.
Baked patties straight from the oven are golden in color.
Traditional Cornish cake uses very specific ingredients. While it won’t be authentic, you can make a cake with a variety of fillings. Very delicious dumplings are with mutton, peas and mint, and turkey and cranberries or gooseberries.
A very popular option in the UK is cheese and onion pastry. In Wales, on the other hand, a gigantic pie is prepared with lamb, leek and potatoes.

Rafał Bujnicki

Ralph Bujnicki is a professional chef with years of experience in Poland and abroad. He began his culinary journey as a chef in Opole’s gastronomic market. After many years of hard work in Poland, he decided to further develop his skills abroad.

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