Best Cornwall Meat Pie Recipes

AUTHENTIC CORNISH PASTIES

Steps:

• To Make the Shortcrust Pastry: Place the flour and salt in a food processor and pulse a few times until combined. Add the cold butter and lard and pulse a few more times until the mixture resembles coarse crumbs. Add the water a little at a time, pulsing between additions, until the mixture begins to come together. DO NOT over-mix the dough or the pastry crust will be tough and won't be flaky. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 3 hours before using (this is crucial). (Can be refrigerated for a few days or frozen for up to 3 months.)
• To Make the Cornish Pasties: Preheat the oven to 350 degrees F.Cut it into 6 equal pieces (rolling the dough into a log and then cutting makes this easier). Wrap and keep the other 5 pieces chilled in the fridge while you're working on one at a time. Roll the dough out on a lightly floured work surface to a 8 inch circle that's about 1/8 inch thick. You can use an 8-inch plate as your guide and cut the dough around it to form your circle.
• Layer the filling (see note at end): Put layer of potatoes down the center of the pastry circle, leaving about 3/4 inch space on the top and bottom edges of the pastry dough. Lightly sprinkle with salt and pepper. Next add a layer of rutabagas, onions and finally the beef, adding a light sprinkling of salt and pepper between each layer. Lay a couple pats of butter on top of the beef and sprinkle a little flour over the filling.
• Wet the tips of your fingers and lightly moisten the edges of the pastry dough. For this next part work gently so that the filling doesn't puncture through the dough. If this happens, patch up the hole with some of the scrap pieces of pastry dough. Bring the sides up and seal the pasty down the middle. Turn the pasty onto its side and crimp the edges in traditional Cornish fashion (see blog post pictures as a visual).
• Assemble the remaining pasties and lay them on a lined baking sheet. Use a sharp knife to cut a slit in the center of each pasty. Lightly brush each pasty with the beaten egg mixture.
• Bake the Cornish pasties on the middle rack for 40-50 minutes until golden in color. Remove from the oven and let them sit for about 10 minutes (they will be very hot inside) before eating. They can be reheated in the oven (recommended for a crispier crust) or microwave. NOTE: Depending on how full you stuff the pasties you may have leftover filling. No worries, just fry it up together or add it to soup and enjoy it as a separate meal.

CORNWALL MEAT PIE

Steps:

• Wrap dough tightly in plastic wrap and refrigerate 30-45 minutes, or until chilled.
• In a bowl or directly in your food processor, mix flour and salt together before adding in cold, cubed butter.
• Pulse for 10-15 seconds, or until mixture is crumbly and butter is the size of small pebbles.
• With the motor running, slowly drizzle in 2/3 cup ice water and pulse until dough ball begins to form. Note: if mixture is too dry, add more ice water, 1-2 teaspoons at a time.
• Once dough is formed, turn it out onto a lightly floured surface and roll it into a large, flat rectangle.
• The key to the dough is to use both butter and shortening (lard is even better); this gives the dough its rich flavor and flakiness, while still keep it sturdy and easy to transport.
• While dough chills, combine beef with potato, turnip, carrot and onion, and season generously with salt and pepper, thyme and rosemary.
• Don't precook the meat. If you have enough veggies, and layer the meat on top of them, they will absorb the fat and flavor. If you do it correctly, your pastry shell will NOT get soggy.
• Preheat oven to 400º F and line a baking sheet with parchment paper.
• Remove dough from refrigerator and cut it into 6 equal pieces. On a floured surface, roll each piece out to an 8-inch circle.
• Spoon 1/2-2/3 cup beef mixture into the center of dough, then top with 1/2 tablespoon butter.
• Take the far edge of your dough circle and fold it over the beef, towards yourself, to form a half moon.
• Seal edges with a fork and repeat with remaining pasties.
• Transfer to lined baking sheet and brush the tops of dough with beaten egg.
• You don't have to bake them all at once. You can wrap in fil, then in lastic and freeze. Just defrost as needed and bake.
• Bake for 20 minutes, or until lightly browned, then lower oven temperature to 350º F and bake for another 15-20 minutes, or until golden brown.
• Serve by themselves, with gravy, ketchup, or brown mustard.

MEAT PIE

Steps:

• In a mixing bowl, combine meat, mushrooms, egg, onion, breadcrumbs, 1/4 teaspoon salt,and pepper, and mix lightly.
• Press mixture onto bottom, and sides of a 9 inch pie plate.
• Bake at 400 degrees for 15 minutes.
• Mash potatoes, and milk together.
• Stir cheese, Parsley, and 1/8 teaspoon salt into mashed potatoes.
• Remove meat shell, from oven. Spoon or drain off any fat.
• Reduce heat to 350 degrees.
• Fill meat shell with potato mixture.
• Return to oven. Continue baking for 10-15 minutes, or until heated through.
• Serve with brown gravy.