Cooking recipe culinary Cornish pie food products. Cornish pasties Step by step recipe

A friend from England suggested the recipe for Cornish pie to my daughter. 1. Take a pack of margarine and grate it. 2. Mix grated margarine with 11 (approximately) heaped tablespoons of flour, add a little water to form a fatty lump. You don’t have to put the finished dough in the refrigerator.

Prepare the filling: cut potatoes, onions and meat into cubes (you can use any meat, but it tastes better when made from pork).

Divide the finished dough into 3-4 parts (we make 4 pies). From each part we roll out a circle as for a cheburek and lay out the filling in the following sequence: potatoes, onions and meat. Salt, pepper and put a small piece of butter on top.

Pinch the edges of the pie tightly, brush with beaten egg and make a cross-shaped cut on top. Place on a baking sheet (we place a sheet of parchment paper and additionally grease it with oil). put in the oven first at 200C for 15 minutes, then lower the temperature to 150C and bake until done for another 20 minutes. The pies become golden in color and smell throughout the whole house!

What you should get. Tasty both hot and cold. You can bake one big one or many small ones :)

K Ornuel pies (“Cornish pastis”) is the traditional food of hard-working miners in the southernmost part of England, now a global brand and business with a multimillion-dollar turnover.

Yes, the miners’ wives in the 17th and 18th centuries didn’t know that in caring for their breadwinners, they invented universal baked goods - tasty, cheap and satisfying. From the point of view of modern design, the semicircular shape of the pie with a beautiful border around it is very ergonomic. It was quite large, about 20-25 cm in diameter, it contained enough fillings to fill you up. The thickness of the dough and its elasticity were the key to ensuring that the weighty contents would not break through the pies and that they would remain warm for as long as possible.

During a short break for a snack, the miners had no time to bother washing their hands, so a frilly comb - a crimp - served as ... a handle holder. It was thrown away, but even after that the dry pie residue served its last service. According to legends, in order to appease the underground inhabitants - goblins, they had to leave pieces of the pie.

This is the wonderful backstory of the Cornish pasty.

I recently decided to take the plunge and test my culinary skills with these same Cornish pastis. Having prepared well and asked my friends about the secrets, I baked my first 4 Cornish pies. And not only did she eat one with pleasure, but she also took it for the judgment of her friend, the “doctor” of the pie business. I received 100% approval for the entire layout, and now I’m sharing with you a recipe for how to cook traditional Cornish pasties.

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For the test you will need

Ingredients

Preparation

1. Making the chopped dough:
2. Mix flour and salt in a dough container. Grate the margarine or cut it with a knife and chop it well into crumbs.
3. 
4. Add cold water (preferably kept in the refrigerator) and knead the dough until smooth. There is no need to be particularly zealous with the chopped dough so that the butter does not melt under the warmth of your hands. Place the finished dough in the refrigerator for 30 minutes.
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6. In the meantime, let's get started with the filling:
7. All vegetables (raw) are cut thinly, to the size of flakes, either with a knife or a special vegetable cutter attachment. Finely chop the onion. We do the same with meat (raw): cut it into small cubes.
8. 
9. Traditionally, local artisans bake 3 types of pies: large, medium and large. The latter can be cut to the size of a large plate, and the dough can be rolled out to a thickness of about 0.5-0.7 ml so that the generously stuffed pie does not tear.
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11. A pie of this size, and with so many vegetables and meat, requires certain skills to pinch. You can use the first method by placing the filling in the middle, layering sliced ​​vegetables and chopped meat one at a time. At the end, add salt and pepper to taste.
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13. Or in this inventive way:
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15. Before you begin the special Cornish tuck, press the halves of the opposite sides together tightly:
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17. Choose any pinching method. By the way, there is no consensus among bakers as to which method is correct. But it seems to me that this one, as in the photo, is exactly the original one with the original “crimp” (tuck):
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19. 
20. Be sure to make cuts in the dough so that the filling is baked and excess moisture comes out. Before placing in the oven, brush the dough with beaten egg.
21. Or in this way, closer to us - “boat”:
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23. BAKING IN THE OVEN
24. For the first 10-15 minutes, you need to bake in an oven preheated to 220°/200°(fan). Cook for the remaining 45-50 minutes, reducing the temperature to 160°/180°(fan).
25. Cover a baking sheet with parchment. If the top starts to burn, cover the pies with paper.
26. Try these really specially delicious pies, very popular not only in England, but also in many other countries, where miners and their missives moved in search of work.
27. Try it, because millions of fans of this pastry cannot be wrong.
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My friend and I were treated to Cornish pasties with meat filling in a café-pastry-bakery, where we went to have a little rest. We took them with a cup of hot tea. We were pleasantly surprised by this delicious aromatic confectionery product - the dough tastes simply amazing and the meat filling in the closed pie completely satisfied our voracious appetite, and I think this is the best filling for this dough, but in general it seems to me that you can wrap anything in such dough - including meat , and fish, and vegetables... And after talking with one of the pastry chefs, we also learned the most interesting history of these wonderful meat pies. In England, these pies are a traditional light lunch on the go - baked from instant dough, filled with beef, carrots, rutabaga, meat and onions and potatoes. Cornish pasties with meat filling are the national Cornish dish (Great Britain, Colwall peninsula). It has been prepared since the Middle Ages; the cooking time is 50 minutes. Many centuries ago, in Cornwall, in the southwest of England, miners' wives prepared closed pies for their husbands so that they could dine on them, holding the "tail" with dirty hands. This pie filled with meat, potatoes, onions, and sometimes even turnips is called a miner's lunch for one simple reason. The fact is that Cornish miners in the 19th century scattered all over the world in search of work and a good life. However, they did not want to lose touch with their native land and brought with them to different countries a piece of their native culture and cuisine. The first mention of these pies can be found in chronicles of the 13th century. It was then that the residents of the city of Great Yarmouth, by order of the king, were obliged to supply these same pies to the court, but with herring filling. And the Encyclopedia Britannica claims that in 1465, 5,500 of these venison pies were prepared for the feast of the Archbishop of York George Neville. Nowadays, these wonderful pies from England can be bought on every corner and at any hour of the day and even night, both for lunch and dinner.

Ingredients: 350 grams of lean beef, 300 grams of flour, 250 grams of potatoes, 150 grams of butter, 150 grams of onions, 1 egg, a couple of spoons of broth, can be from a cube, parsley, thyme, sage, salt, spices.

And here is the preparation method - combine the flour with warm butter and mix with your hands until crumbs form, gradually add 70 ml of water, a pinch of salt and knead the dough until it becomes soft and homogeneous. Wrap the dough in film and put it in the refrigerator for half an hour. Peel the potatoes, cut into thin transparent slices, fry the onion in half rings, meat into small cubes. Mix and add salt, pepper, parsley, thyme, sage, pour in a couple of tablespoons of broth. Take out the dough, divide into 6 parts, roll each into a disk 6 mm thick. Place filling in the center of each disc. Brush the edges of the discs with beaten egg and close, pinching the top or sides. Place the pies on a baking sheet covered with parchment, brush with beaten egg and bake for about 20 minutes at 200 degrees.

For filling:

• 250 g lean beef fillet
• 1 large potato
• 1 small turnip (can be replaced with 1 more potato)
• 1 onion
• 4 tbsp. l. meat or chicken broth
• salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE

1. From flour, baking powder, salt and 6 tbsp. l. water, quickly knead the dough, if necessary, add a little more cold water (no more than 3 tablespoons), roll into a ball and refrigerate for 20 minutes–3 hours.


2. While the dough is resting, finely chop the beef, cut the peeled onion, turnips and potatoes into small cubes. Mix everything, add broth, season with salt and pepper.


3. Roll out the dough to approximately 2 mm thick and use a cup about 12 cm in diameter to cut out circles from it. Do not use scraps of dough to roll out a second time (the dough will be tough). Place a mound of minced meat in the center of each circle and drizzle with milk. Bring the edges of the dough together and pinch them together (the shape of the pies should resemble a crescent). Lightly brush the top of the dough with milk.


4. Bake for about 10 minutes. at 210°C, then reduce heat to 170°C and bake until done, 35–45 minutes.

Grocery tip
In ancient Cornwall, these pies were made with meat only on holidays. On weekdays they were stuffed with a mixture of potatoes, turnips, onions and leeks. And barley flour was added to the dough. That same government official wrote in his report to his superiors: “Despite this poor diet, the children of local workers are healthy, strong and ruddy, they look happy and cheerful.”

Cut potatoes, meat and onions into cubes. Grate the margarine on a coarse grater, mix with flour, add water, knead the dough and put in the refrigerator for 30 minutes. Remove the dough from the refrigerator and divide it into four parts. Roll each part into a circle. Place the filling (on each circle) in the following order: potatoes, onions and meat. Salt and pepper each layer, put a small piece of butter on top.

Pinch the edges, and the “seam” must run from the side, leaving a “tail” at the end.

Line a baking tray with baking paper, lay out the pies, brush with egg and place in an oven preheated to 180°C for 50-55 minutes. In the 17th century, in Cornwall (England) there lived miners who extracted tin. The mines were deep. The miners went down in the morning and went up in the evening. I had to have lunch right at my workplace. The miners were dirty from head to toe. Therefore, their wives (a miner's wife is a heroic profession) came up with a recipe for large closed pies (up to one elbow in size), which the miners took with them as lunch. With dirty hands they held the pie by the tail, which was then thrown to the bottom of the shaft, where gremlins found it.