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Cornish pasties

8 servings

120 minutes

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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.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

0kcal0grams0grams0grams

Ingredients

8servings

Wheat flour

700 g

Melted butter

150 g

Butter

155 g

Water

210 ml

Beef diaphragm

450 g

Potato

450 g

Carrot

250 g

Onion

200 g

Chicken egg

1 piece

Milk

50 ml

Ground black pepper

to taste

Salt

to taste

Cooking steps

1
Prepare the necessary ingredients.

2
Mix the butter with the flour to make crumbs.
Required ingredients:
1. Wheat flour: 700 g
2. Melted butter: 150 g
3. 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.
Required ingredients:
1. Salt: to taste
2. Water: 210 ml

4
Cut the meat into medium cubes.
Required ingredients:
1. Beef diaphragm: 450 g

5
Cut all vegetables into small cubes. Mix.
Required ingredients:
1. Potato: 450 g
2. Carrot: 250 g
3. Onion: 200 g

6
Roll out the dough and cut circles about 20 cm in diameter. You can use a plate.
Required ingredients:
1. Wheat flour: 700 g

7
Spread the filling on half of the dough circle, and sprinkle well with salt and pepper.
Required ingredients:
1. Beef diaphragm: 450 g
2. Potato: 450 g
3. Carrot: 250 g
4. Onion: 200 g
5. Ground black pepper: to taste
6. 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.
Required ingredients:
1. Chicken egg: 1 piece
2. Milk: 50 ml

10
Send to a convection oven preheated to 170 degrees for 50-55 minutes.