Recipe: Scrummy Traditional Cornish Pasties

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Before you jump to Traditional Cornish Pasties recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

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Make a trail mix from seeds and/or nuts. Your mood can be raised by eating peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, etcetera. This is possible as these foods are high in magnesium which raises serotonin production. Serotonin is a feel-good chemical substance that tells the brain how to feel at any given time. The higher your serotonin levels, the happier you will feel. Not only that, nuts, in particular, are a fantastic protein food source.

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We hope you got benefit from reading it, now let's go back to traditional cornish pasties recipe. You can have traditional cornish pasties using 14 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to prepare Traditional Cornish Pasties:

1. Use of for the pastry.
2. Get of x strong flour.
3. You need of beef suet.
4. Get of x lard.
5. Get of x cold water.
6. Prepare of x table salt and black pepper.
7. Take of for the filling.
8. Provide of x skirt of beef.
9. Take of x maris piper potatoes.
10. You need of x swede.
11. Use of x white onion.
12. You need of x chopped parsley and thyme.
13. Use of salt and pepper.
14. Use of x beaten egg for glaze.

Instructions to make Traditional Cornish Pasties:

1. Combine the lard, suet and water into the strong flour, along with the salt and pepper.
2. Work with your hands for a few minutes, turn out onto a work surface when it looks shaggy, and continue to knead (like bread dough for 5 minutes) until you have a firm springy dough, wrap in cling film and refrigerate while you prepare the filling, if the dough will not form keep working with damp hands it will get there..
3. Dice all of the vegetables to around 1cm, chop the herbs and mix in a bowl..
4. Now dice the skirt, it has a very obvious grain, first cut into large batons with the grain about 1 1/2 inch thickness. Turn 90 degrees and slice 1/2 cm approx against the grain.
5. Season well and thoroughly mix.
6. Cut chilled dough into 4, keep the dough covered with cling film while not in use, form 1 piece into a ball and then flatten with your hand to form a round disc..
7. Roll the pastry to the size of a large dinner plate, 10 - 12 inches, you do not need flour for this. Arrange 1/4 of the filling just below the centre..
8. Place a small slice of butter on top of the filling (opt) I have a fetish for butter and think its makes everything better, it will create a little extra steam inside while baking. Lift the far side over the filling and form a semi circle.
9. Firmly press the edges together (no water or egg required) and then crimp, have fun with this and don't obsess about perfection. Use 1 finger on 1 hand to hold the dough down and 1 finger of the other hand to fold and press the pastry over. Tuck the edges under.
10. Firmly press the pasty into shape, pierce a small hole to allow steam to vent and arrange all four on baking sheets lined with baking parchment. Brush well with beaten egg, sprinkle with sea salt or seeds before baking.
11. Bake at 170c for 1 hour 15 mins, you can't eat them until they've cooled down, they are best eaten warm or room temp with loads of ketchup, the last image is of me looking very pleased with my pasties. These screen shots are taken from my YouTube channel here is a link https://www.youtube.com/watch?v=1EAx_iugdFc&t=231s.

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