Cornish Pasties – this time, with suet pastry

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by: Jenny Eatwell






A traditional Cornish Pasty recipe, but with a tasty suet pastry.




ingredients

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serves: 4

For the pastry

300 g all purpose (plain) flour

100 g vegetable suet

100 g salted butter

pinch - of sea salt

pinch - of fresh ground black pepper

120 ml very cold water (I use refrigerated and carbonated mineral water).

For the filling

300 g strips lean beef steak, cut into then diced finely

medium onion, diced

1 medium sized potato, peeled and diced finely

1/4 (or less) of a swede (rutabaga), peeled and diced finely

pinch a good of sea salt

1 tsp heaped of freshly ground black pepper (more if you like it!)

1/2 beef Oxo cube, crumbled.

1 tsp Optional : chopped fresh parsley.

1 egg, for egg wash.

Nutrition Facts
Cornish Pasties – this time, with suet pastry

Servings Per Recipe: 4

Amount per Serving

Calories: 1071

  • Total Fat: 75.6 g
  •     Saturated Fat: 29.7 g
  •     Trans Fat: 0.9 g
  • Cholesterol: 158.5 mg
  • Sodium: 430.9 mg
  • Total Carbs: 69.7 g
  •     Dietary Fiber: 3.8 g
  •     Sugars: 1.9 g
  • Protein: 28.8 g
VIEW DETAILED NUTRITION

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preparation

1.  Firstly make the pastry, by placing all the ingredients but the water into a bowl. Rub the butter into the flour (doesn't matter if some suet comes along for the ride) until you have small cornflake shapes.

2.  Add the water, mixing through with a knife until the dough begins to come together. You may need a little more water, or a little less, so add it in a couple of instalments to be on the safe side. Do not knead the dough at all. Just pat and push it until it comes together in a ball.

3.  Wrap in cling film and leave to rest in the fridge for a minimum of 30 minutes.

4.  Take the filling ingredients and mix together in a bowl, making sure to crumble the half Oxo cube finely and mix it in well.

5.  Cut the pastry into four even sized pieces and roll each one out into a 4-5 inch circle.

6.  Egg wash around the edge of half of each circle.

7.  Divide the filling evenly between the four pastry circles, placing it on the opposite side to the egg wash.

8.  Fold the free edge gently over the top of the filling, pressing down lightly around the edges to seal.

9.  Crimp the edge in whichever manner you feel most confident, the important thing being that the edges are very well sealed.

10.  Place onto a parchment or non-stick silver foil lined baking tray.

11.  Egg wash the four pasties.

12.  Cut a couple of slits (or make holes) in the top of each pasty.

13.  Bake in a pre-heated oven at 200degC/400degF/Gas 6 for 10 minutes, then reduce the heat to 180degC/350degF/Gas 4 for another 40 minutes. Remember to turn the baking tray half way through the cooking, to achieve an even bake.

14.  Serve either hot from the oven, or cold the following day with a pickle such as my Rhubarb & Apple Relish. Gorgeous!

Cooks' note:
There are a number of Cook's Notes on the blog post that go along with this recipe, so make sure to pop on over and check them out!

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