Cornish Pasties with Apple
How to make Cornish Pasties with Apple Recipe - This version of the good old Cornish pasty is a blast from the past, as they used to make them in the days of the Cornish tin miners. Legend suggests that burly Cornish men ate their pasties down in the depths of the mines and that the thick, rope-like edge of the pastry served as a handle for their big dirty hands. To balance out their diet, one end of the pastie was filled with meat, and the other with apple for dessert. Recipe from Dean Brettschneider
MAKES 4 SMALL PASTIES
PASTRY:
2 quantities of Basic Short Pastry
MEAT FILLING:
200g rump steak, 1cm diced
125g onion, medium sliced
125g potato, peeled and 1cm diced
100g turnip or swede, peeled and 1cm diced
salt and pepper, to season
APPLE FILLING:
2–3 small Granny Smith apples, peeled, cored and 1cm diced
1 tbsp sugar
juice of ½ lemon
¼ tsp cinnamon
GLAZE:
1 egg beaten with 2 tbsp water, for egg wash
Method:
Make Basic Short Pastry the day before, divide into four equal-sized balls and store wrapped in the refrigerator. On a lightly floured surface, roll out each pastry ball to the size of a small lunch plate (20cm) 3–4mm thick. Cover with plastic wrap and set aside in the refrigerator until later. Wrap any leftover pastry in plastic and keep in the freezer for another time.
To make the meat filling, mix all the ingredients together in a bowl, season with salt and pepper, cover and set aside.
To make the apple filling, mix all the ingredients together in a bowl, then cover and set aside.
Place the four pastry circles on the bench. Divide the meat filling into four equal portions and place some filling in the middle of each pastry circle, slightly off centre. Next, evenly divide the apple filling into four portions and place each one next to the meat filling. Using your hand, slightly flatten the two fillings.
Using a pastry brush, lightly dampen one half of each pastry circle’s edge and fold it over to make a half moon or D-shape. Press firmly to seal the two edges together. From the right-hand side (or left, if you are left-handed), using your forefinger and thumb of both hands, fold, tuck and crimp the two edges together to form a kind of twistedrope pattern along the edge. The seam should run along the top, but I find it easier to run it along the side.
Place the pasties on a baking paper-lined oven tray and, using a pastry brush, brush the entire pasty with egg wash. Make a hole in the top surface of each pasty with a sharp knife to allow steam to escape during baking. Rest the pasties for 30 minutes.
Bake in a preheated 210°C oven for 15 minutes, then turn the heat down to 180°C and bake for a further 15–20 minutes or until goldenbrown in colour. Allow to cool before placing onto a cooling rack.
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| Cornish Pasties with Apple |
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