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Cornish Pasty

Early Summer 2015
201503017.jpg
food and drink

BY: Tonia Wilson-Vuksanovic

This is a classic dish from the county of Cornwall, located at the most southern tip of England. Though versions may vary, the mainstay ingredients are always beef, potato, onion and turnip.

PASTRY

3½ cups (875 mL) all-purpose flour
1 tsp (5 mL) salt
½ cup (125 mL) vegetable shortening, chilled
½ cup (125 mL) unsalted butter, chilled
1 cup (250 mL) cold water
1 egg, beaten

FILLING
1 lb (500 g) top sirloin, cut into
½ inch (1 cm) cubes
1½ cups (375 mL) potato, peeled and cut into just under ½ inch (1 cm) cubes
½ cup (125 mL) turnip, peeled and cut into just under ½ inch (1 cm) cubes
½ cup (125 mL) carrot, peeled and cut into just under ½ inch (1 cm) cubes
1 cup (250 mL) onion, cut into just under ½ inch (1 cm) cubes
2 tbsp (30 mL) Worcestershire sauce
2 tsp (10 mL) salt
Pepper to taste
4 tsp (20 mL) unsalted butter in total; 1 tsp (5 mL) per pasty

1 In a food processor, or by hand, pulse together the flour and salt. Add shortening and butter and pulse until the mixture resembles small, pea-size pieces. Have 1 cup (250 mL) cold water ready. With the processor running, add water to mixture until the dough begins to pull together; add a drop more water if needed, but do not add too much.

2 Turn dough out onto floured surface and knead until the dough is uniform. Cut into 4 equal pieces, wrap each with plastic wrap and refrigerate for at least 3 hours.

3 Preheat oven to 375°F (190°C).

4 In a large bowl, stir together beef, potato, turnip, carrot, onion, Worcestershire sauce, salt and pepper.

5 Roll out dough 1 piece at a time. Roll on a floured surface to a circle at least 10 inches (25 cm) wide. Using a dinner plate as a guide helps with cutting.

6 Use a pastry brush to brush some beaten egg around the edges of half the circle. This will help to seal the dough.

7 Place a quarter of the meat mixture in the middle of the circle of dough, top with 1 tsp (5 mL) butter and lift half of the circle up and over the meat. Close the pasty and seal the edges with a fork or by crimping the edges with your fingers. Make sure that the pasty is sealed well. Prick top of pasty with a fork to allow steam to escape.

8 Place pasty on a parchment-lined baking sheet and repeat process for the 3 remaining pasties. If a glossy finish is desired, beat an egg with 1 tsp (5 mL) water and brush over pasties before baking.

9 Bake pasties in oven for 45 minutes; let rest 5 minutes before serving with Watercress Apple & Walnut Salad (recipe follows).

Makes 4 pasties


WATERCRESS, APPLE &WALNUT SALAD

This salad is a fresh and crisp accompaniment to the pasties. Some added sweetness from the vinaigrette gives great balance for the pepperiness of the watercress.

1/3 cup (80 mL) walnuts, whole or pieces
6 cups (1.5 L) watercress, washed
½ cup (125 mL) Granny Smith apples, slivered
Cider Vinaigrette (recipe follows)

1 Preheat oven to 325°F (160°C).

2 Toast walnuts on a baking sheet for 15 minutes and once cool, coarsely chop.

3 In a large bowl toss together watercress, apples, walnuts and vinaigrette to taste.

Serves 4


CIDER VINAIGRETTE

This recipe will make more dressing than is needed for the salad. Keep leftovers in the refrigerator, and use within a couple of months.

2 tsp (10 mL) grainy mustard
2 tsp (10 mL) sugar
¼ tsp (1 mL) salt
¼ cup (60 mL) cider vinegar
½ cup (125 mL) vegetable oil

1 Whisk all ingredients together and store in an airtight jar.

Makes 1 cup (250 mL)

What to Serve

201503017.jpg
food and drink

Cornish Pasty

Early Summer 2015

BY: Tonia Wilson-Vuksanovic

This is a classic dish from the county of Cornwall, located at the most southern tip of England. Though versions may vary, the mainstay ingredients are always beef, potato, onion and turnip.

PASTRY

3½ cups (875 mL) all-purpose flour
1 tsp (5 mL) salt
½ cup (125 mL) vegetable shortening, chilled
½ cup (125 mL) unsalted butter, chilled
1 cup (250 mL) cold water
1 egg, beaten

FILLING
1 lb (500 g) top sirloin, cut into
½ inch (1 cm) cubes
1½ cups (375 mL) potato, peeled and cut into just under ½ inch (1 cm) cubes
½ cup (125 mL) turnip, peeled and cut into just under ½ inch (1 cm) cubes
½ cup (125 mL) carrot, peeled and cut into just under ½ inch (1 cm) cubes
1 cup (250 mL) onion, cut into just under ½ inch (1 cm) cubes
2 tbsp (30 mL) Worcestershire sauce
2 tsp (10 mL) salt
Pepper to taste
4 tsp (20 mL) unsalted butter in total; 1 tsp (5 mL) per pasty

1 In a food processor, or by hand, pulse together the flour and salt. Add shortening and butter and pulse until the mixture resembles small, pea-size pieces. Have 1 cup (250 mL) cold water ready. With the processor running, add water to mixture until the dough begins to pull together; add a drop more water if needed, but do not add too much.

2 Turn dough out onto floured surface and knead until the dough is uniform. Cut into 4 equal pieces, wrap each with plastic wrap and refrigerate for at least 3 hours.

3 Preheat oven to 375°F (190°C).

4 In a large bowl, stir together beef, potato, turnip, carrot, onion, Worcestershire sauce, salt and pepper.

5 Roll out dough 1 piece at a time. Roll on a floured surface to a circle at least 10 inches (25 cm) wide. Using a dinner plate as a guide helps with cutting.

6 Use a pastry brush to brush some beaten egg around the edges of half the circle. This will help to seal the dough.

7 Place a quarter of the meat mixture in the middle of the circle of dough, top with 1 tsp (5 mL) butter and lift half of the circle up and over the meat. Close the pasty and seal the edges with a fork or by crimping the edges with your fingers. Make sure that the pasty is sealed well. Prick top of pasty with a fork to allow steam to escape.

8 Place pasty on a parchment-lined baking sheet and repeat process for the 3 remaining pasties. If a glossy finish is desired, beat an egg with 1 tsp (5 mL) water and brush over pasties before baking.

9 Bake pasties in oven for 45 minutes; let rest 5 minutes before serving with Watercress Apple & Walnut Salad (recipe follows).

Makes 4 pasties


WATERCRESS, APPLE &WALNUT SALAD

This salad is a fresh and crisp accompaniment to the pasties. Some added sweetness from the vinaigrette gives great balance for the pepperiness of the watercress.

1/3 cup (80 mL) walnuts, whole or pieces
6 cups (1.5 L) watercress, washed
½ cup (125 mL) Granny Smith apples, slivered
Cider Vinaigrette (recipe follows)

1 Preheat oven to 325°F (160°C).

2 Toast walnuts on a baking sheet for 15 minutes and once cool, coarsely chop.

3 In a large bowl toss together watercress, apples, walnuts and vinaigrette to taste.

Serves 4


CIDER VINAIGRETTE

This recipe will make more dressing than is needed for the salad. Keep leftovers in the refrigerator, and use within a couple of months.

2 tsp (10 mL) grainy mustard
2 tsp (10 mL) sugar
¼ tsp (1 mL) salt
¼ cup (60 mL) cider vinegar
½ cup (125 mL) vegetable oil

1 Whisk all ingredients together and store in an airtight jar.

Makes 1 cup (250 mL)

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