Monday, 11 April 2011

Cornish Pasties

"Every great inspiration is but an experiment.".

Cornish Pasties
Blogging certainly does not happening in a vacuum. I am constantly being inspired by other foodies, from watching TV, reading other blogs, reading magazines or cookbooks (new and old).
What really amazes me is when I post something, thinking that I am the first to think of an idea -until I'll notice that on that same day another blogger (or 2 or 3) has done something with the same theme or using the same unique ingredients as me. This happens so often, I wonder sometime if there is a hidden "nanny cam" in my kitchen.

That being said, this post is not one which I claim to have done independently. It was inspired in it's entirety by one of my favourite bloggers Nina, at My Easy Cooking. I rate Nina as one, if not the best food blogger in South Africa and certainly in my top 3 blogs internationally.

Last week Nina posted her recipe for Cornish Pasties, using her fool-proof pastry. I have used her recipe before and I can certainly say it is everything it promises to be - child's play.

This got me thinking of the last time I made Cornish Pasties and how much I enjoyed them. They are certainly easy to make and a filling meal - as they were intended to be.

I have of course updated my original recipe and made a new filling which includes my new favourite ingredient - beans. I also made a change to my pastry by adding brown flour, making it an even lower GI option. I find the flavour of brown flour also adds a depth which is not there with plain white flour.

Cornish Pasties

Makes about 1kg of Pastry

250g Plain White Flour
250g Brown Bread Flour
350g Cold Butter
150ml Iced Water
35 ml Lemon Juice
5ml Salt

I use my food processor to make this pastry, 
If you are making it by hand then see here for basic instructions.
Sift the flours into the processor bowl.
Add the salt and the butter.
Pulse the mixture until it resembles breadcrumbs.
With the machine running add the lemon juice.
Slowly add just enough ice water until mixture comes together as a ball.
Remove from the machine and flatten into a disk about 1" thick.
Wrap the pastry in plastic wrap and chill for at least 2 hours.

Makes enough for 6-8 pasties

500g Goulash cubes
1 Onion sliced
½ teaspoon dried Chilli Flakes
2 Garlic Cloves Crushed
1 Teaspoon Dried Thyme
250 -350ml Beef Stock
1 tin  Small White Beans
1 Cup Frozen Mixed Vegetables
Oil for frying
 In a sauce pan, fry the onion in a little oil until soft, but not coloured.
Add the meat and the spices and fry for 1-2 minutes.
Add 250ml the beef stock and simmer until the meat is soft - about 1½ hours.
Keep checking the meat and add more stock when necessary.
Add the beans and the mixed vegetables and cook for a further 20 minutes.
Remove from the heat and allow to cool completely.

Making the Cornish Pasties
1 Egg beaten

On a floured surface roll the pastry out to about 2-3mm thick.
Cut disks about 18cm diameter (I use a regular side plate)
Add filling to the centre of the pastry disk.
Brush the circumference with a little egg.
Crimp the edges together to form your pasties.  
*** Any left over pastry can be re-frozen for later use.
Place the pasties in the freezer for 30 minutes.
Pre-heat the oven to 200ÂșC
Brush the pasties with a little egg and bake for 25-30 minutes until golden.
Serve hot with either some chutney, tomato sauce or my personal favourite sweet chilli sauce.


Marisa said...

Love the beans in the filling! Great way to up the protein without the fat.

Elle said...

Made these a long time ago...but the beans really add to it and I like the use of brown flour, too. Thanks to Nina and to you...this is great picnic food.

Cindy said...

Looks fab, just what I need to chase my flu away.

Cookie baker Lynn said...

The addition of beans is a great idea. And I'm always looking for ways to add more whole wheat in my baked good. It looks like a terrific meal for when it's cold and blustery outside.

Jeremiah 17: 7-8

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