Cornish pasties
8 servings
120 minutes
Cornish pasties, traditional Cornish pasties. Miners used to take them with them into the mines, now they are popular all over the world. Thanks in part to the migration of those same miners from Cornwall.
1
Prepare the necessary ingredients.
2
Mix the butter with the flour to make crumbs.
- Wheat flour: 700 g
- Melted butter: 150 g
- Butter: 155 g
3
Then add 1 tablespoon of salt and cold water and knead a firm dough. Wrap it in plastic wrap and refrigerate for 3 hours.
- Salt: to taste
- Water: 210 ml
4
Cut the meat into medium cubes.
- Beef diaphragm: 450 g
5
Cut all vegetables into small cubes. Mix.
- Potato: 450 g
- Carrot: 250 g
- Onion: 200 g
6
Roll out the dough and cut circles about 20 cm in diameter. You can use a plate.
- Wheat flour: 700 g
7
Spread the filling on half of the dough circle, and sprinkle well with salt and pepper.
- Beef diaphragm: 450 g
- Potato: 450 g
- Carrot: 250 g
- Onion: 200 g
- Ground black pepper: to taste
- Salt: to taste
8
Moisten the edges of the dough with water and tightly seal them together. Press the edge of the pastry with your index finger and fold the edge of the dough towards the center with your thumb. Do this all around the pie and fold in the outer corners.
9
Brush the pastries with beaten egg and milk.
- Chicken egg: 1 piece
- Milk: 50 ml
10
Send to a convection oven preheated to 170 degrees for 50-55 minutes.