My first Cornish pasty baking experience: a step-by-step recipe
Not just my first Cornish pasty baking experience, but my first baking experience full stop
Here's a step-by-step guide for baking beginners...
This isn't just my first Cornish pasty baking experience, but my first baking experience full stop...! Believe it or not, I've never baked before. No cakes, cookies, bread, nothing. So I decided to start easy and give Cornish pasties a go. They're the real deal too, as I'm currently based down in Cornwall.
For more info on Cornish pasties, here's everything you could want to know.
A brief sojourn through the history of this protected pastry.
- Shortcrust pastry
- 1 egg
- 350g beef skirt
- 350g wax potatoes
- 200g swede
- 2 onions
- Salt and ground black pepper
- Dice up the swede, onions, potatoes and beef into 1cm chunks. Add salt and pepper and put into a bowl.
- Mix it all up, then roll out the pastry onto a chopping board covered in flour. Cut round a plate to get a beautiful circle of pastry.
- Preheat oven to 220C.
- Spoon up ingredients to cover 1/3 of the pastry. Put some egg on the outside so it sticks, fold over the top then crinkle. Crusts are important, as that's what the miners used to hold onto to avoid poisoning!
- Layer with egg and put on a baking tray for 15 minutes at 220C. After 15 minutes, lower heat to 180C, and bake for 30 more minutes. Baking paper recommended.
- Get somebody in the house to take a photo of you holding the pasties. Make sure you smile!
- Wait until eating temperature and enjoy.
Eat it with whatever you want. I personally like baked beans if I am at home. My Dad loves good old ketchup, however some Cornish friends love them just on their own. I freestyled with the size of them. Remember you can only officially call them Cornish pasties if they were made in Cornwall.