CORNISH BEEF PASTIE

 

Introduction

In the heart of Cornwall’s rugged landscapes and picturesque coastline lies a culinary treasure – the Cornish Beef Pastie. A harmonious marriage of flaky pastry and savory filling, this iconic dish is not just a meal; it’s a piece of Cornish history. With its origins rooted in the tin mining communities of the 19th century, the Cornish pastie has transcended time, evolving from a humble miner’s lunch to a globally recognized delight. Let’s embark on a gastronomic adventure as we uncover the secrets behind crafting this delectable pastry, bringing a slice of Cornwall’s rich heritage to our kitchen tables.

Ingredients

For the Pastry:

  • 2 ½ cups all-purpose flour
  • ½ teaspoon salt
  • 1 ¼ cups cold butter, cubed
  • ½ cup ice-cold water

For the Filling:

  • 1 pound beef skirt or chuck steak, diced
  • 1 large onion, finely chopped
  • 1 cup potatoes, peeled and cubed
  • ½ cup rutabaga (swede), peeled and diced
  • ½ cup carrot, diced
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste

Step by Step Instructions

1. Making the Pastry

Start by preparing the pastry, which is the foundation of a perfect Cornish Beef Pastie.

  1. Sift the flour and salt into a large mixing bowl.
  2. Add the cold, cubed butter into the flour mixture.
  3. Gently rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs.
  4. Gradually add the ice-cold water and mix until the dough comes together.
  5. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.

2. Preparing the Filling

The flavorful filling is what sets the Cornish Beef Pastie apart.

  1. In a bowl, combine the diced beef, chopped onion, cubed potatoes, diced rutabaga, and carrot.
  2. Season the mixture with salt, pepper, and chopped parsley. Mix well.

3. Assembling the Pasties

Now comes the art of folding and crimping the pasties to perfection.

  1. Preheat your oven to 375°F (190°C).
  2. On a floured surface, roll out the chilled pastry dough to about 1/8 inch thickness.
  3. Using a plate as a guide, cut out circles from the dough (typically around 8-10 inches in diameter).
  4. Place a generous amount of the filling on one half of each pastry circle.
  5. Fold the other half of the pastry over the filling, creating a half-moon shape.
  6. Moisten the edges of the pastry with water and crimp them together to seal the pastie.

4. Baking and Enjoying

The final step – turning these parcels into golden delights.

  1. Place the assembled pasties on a baking tray lined with parchment paper.
  2. Make a small slit on the top of each pastie to allow steam to escape.
  3. Bake in the preheated oven for about 45-50 minutes or until the pasties turn golden brown.
  4. Once baked, let the pasties cool slightly before digging in.

Conclusion

As you bite into the flaky crust and savor the hearty filling of a Cornish Beef Pastie, you’re tasting more than a dish – you’re tasting a piece of Cornwall’s history and culture. The pastie, born from the sweat and toil of miners, has transformed into a beloved culinary tradition, embodying the spirit of Cornwall itself. So, whether you’re enjoying it on a coastal cliff, in the comfort of your home, or anywhere in between, remember that each bite encapsulates generations of flavor and heritage.