This Morning's Cornish Pasty
Published Wednesday, 15 January 2014
Father and son team Dick and James Strawbridge are in the This Morning Kitchen to make the perfect Cornish pasty.
This Morning's Cornish Pasty. (© Ken McKay)
For filling - approx 150g filling per pasty:
- Beef skirt a long thin strip not cut up - 50%
- Swede - 20%
- Potato - 20%
- Onion - 10%
- Salt and pepper
- A knob of butter
For the pastry:
- 500g plain flour
- 125g Stork
- 125g Cookeen
- Pinch of salt
- 2-3 tbs cold water
- Blitz to flour and fat in a food processor to breadcrumbs and add water to bind. Roll into a ball and wrap in clingfilm to rest in the fridge for 1 hour
- Prep the filling in a colander over a bowl - cutting into right size/shape excess moisture drips though. Seasoning in bowl will cause the mixture to create moisture that needs to be drained off
- Divide the pastry in 4 any roll out into 20cm circles
- One decent handful of filling on each pastry circle
- Crimp the pasty by folding the pastry over the filling and sealing it will the end of a fork
- Make a hole to let the steam escape
- Egg wash
- Bake in an oven at fan 180oC for 40 minutes then rest for 10 minutes before you eat them
Smoked haddock and Gouda pasty
For the pastry:
- 500 g Plain Flour
- 250 g Diced Salted Butter
- 130 g warm water
- 1 tsp Saffron
For the filling:
- 150g per pasty
- 320 g flaked smoked haddock (un-dyed)
- 80 g finely chopped Leeks
- 160 g sliced & diced Potato
- 80 g grated Cornish Gouda
- 1 tbsp cracked Black Pepper
- 1 tsp Cornish Sea Salt
- 1 beaten egg, to egg wash the pasties
- To make the pastry combine the saffron and warm water and leave for 1 hour to infuse and change colour.
- Combine the butter and flour with fingertips until they look like breadcrumbs and then slowly add 2 thirds of the water to the flour and butter mix and combine until you get a smooth pastry, add more water if needed.
- Once the pastry is smooth form into a ball and wrap in cling film then rest in the oven for 2 hours
- Combine all of the ingredients for the filling in a mixing bowl and leave in the fridge until the pastry has rested.
- Once the pastry has rested, divide the pastry in four and roll them out into 20 cm circles wide and ½ cm thick (about the thickness of a £1 coin). Neaten the edges using an 18-20cm saucepan lid or plate.
- Place 150g of filling into one half of the circle and fold the pastry to make a semi circle. Pinch the pastry together and crimp it together (if you didn't see the show you can use a fork to seal the edge and create a ridged pattern.
- Brush the pasties with beaten egg and use the fork or a small knife to make 3 holes in the side of the pasty to let any steam escape.
- Bake in a fan oven at 180oC for 40 minutes.
- Leave to rest for 10 minutes before eating as the filling will be very hot.
© UTV News