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Original homemade cornish pasties recipe

Cornish pasties were brought to Mexico by mine workers who came from Cornwall, in the southwest of England in the 19th century. It is a thick dough pastry that keeps the filling warm. This dish is delicious and homemade is even better!

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Prepare these easy lunch ideas for your guests and become a great host each time.

The recipe can be found in this article

Prepare these easy lunch ideas for your guests and become a great host each time.

Ingredients

number of servings
6

Cornish stuffing

  • 1 egg Added to
  • Wheat flour Added to
  • unsalted butter Added to
  • ground black pepper Added to
  • salt Added to
  • 200 g onion Added to
  • 225 g kohlrabi Added to
  • 450 gr white potato Added to
  • 450 g beef brisket Added to

Dough

  • 3 cups of ice water Added to
  • 140 g pork lard Added to
  • 140 g unsalted butter Added to
  • 1 tablespoon salt Added to
  • 312 cups white flour Added to
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Directions

260 min.
1. Step

Combine the flour and salt.

2. Step

Add the cold cubed butter and the cold lard, and pulse in the food processor until the mixture is sandy.

3. Step

Add the cold water a little at a time and pulse between each addition until the dough comes together.

4. Step

Roll into a ball and roll out into a 2.5 cm thick disc. Wrap in plastic wrap and refrigerate for at least 3 hours.

5. Step

Divide the ingredients into approximately 6 equal portions.

6. Step

Roll out the ground beef portion into a circle, slightly smaller than the dough circle, and season with salt and pepper. Place a layer of minced meat, chopped potato, chopped kohlrabi and chopped onion on top. Season with salt and pepper. Wrap in an oval shape.

7. Step

Knead the dough into a rolling pin and cut into 6 equal portions. Wrap the other 5 portions and refrigerate while working on the first portion.

8. Step

Roll out the first portion on a floured table into a 3 mm thick circle. Spread a little butter on each dough circle, leaving 2 cm of all edges unbuttered, sprinkle with a little flour and place an oval of filling inside each circle.

9. Step

With wet fingers, moisten the edges to seal. Close in a half-moon shape and press to release the air. Make the traditional paste fold to seal the edge.

10. Step

Bake in a preheated oven at 175°.

11. Step

Serve and eat while hot.

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