CURRIED CORNISH PASTIES
My husband is part Welsh, and to celebrate the wonderful, God-given man in my life, I thought I would try my hand at these. I like to get a rough idea of how it's done, and run, run, run with it! We loved it; you will too! Mwynhewch eich bwyd! (Bon Appetit!)
Provided by Tiffany Bannworth @MissAnubis
Categories Beef
Number Of Ingredients 33
Steps:
- Place all filling ingredients, save milk and tartar, in a skillet. Cook on high for 3 minutes, then reduced to medium low.
- Stir in milk and tartar. Cover and cook for 20-30 minutes.
- To start pastry, mix all ingredients, save shortening and butter, in a mixing bowl. Mix well, then rub in shortening.
- When totally mixed, form 8-10 balls. Place in freezer while filling continues to cook.
- When ready, roll balls into circles, and on half the side, add filling. Moisten rim with liquid from pan, and seal with a fork. Repeat until all is done.
- Or you can do a standing fold which cups more liquid. See photo. I do it this way.
- Cut a couple of tiny slits in each pasty , and optionally but recommended, paint outside with milk. Sprinkle with kosher salt.
- Bake at 400° for 15 minutes. Reduce heat to 350° and bake 20-30 minutes longer or until golden brown.
CURRIED POTATO PASTIES
These are delicious warm with salad and chutney or cold, in packed lunches. They can be baked straight from frozen, too
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 45m
Number Of Ingredients 10
Steps:
- Heat a large pan of water, add the potatoes, then cook for 8 mins until just soft. Add the peas 1 min before the end of cooking time. Drain, then set aside.
- Meanwhile, heat the oil in a frying pan. Fry the onion until soft and slightly coloured. Add the curry paste and mustard seeds, then fry for a few mins more until the mixture smells fragrant. Carefully stir in the potatoes and peas, trying not to mash them. Add the lemon juice and coriander, then leave to cool.
- Heat oven to 200C/fan 180C/gas 6. Unroll the pastry rectangle, place on a floured surface with the long side towards you and roll it out a little more to make it into a square shape. Cut into 4 squares, then cut each one in half so you have 8 long rectangles. Place 4 of them onto a baking sheet, brush the edges with beaten egg and place a quarter of the filling down the centre of each. Top with the remaining pastry, then pinch the edges together to make a sealed parcel. Brush with more egg, then bake for 20 mins until puffed and golden. If cooking from frozen, bake for 30 mins. Serve with fresh green salad and a spoonful of chutney.
Nutrition Facts : Calories 480 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 4 grams sugar, Protein 11 grams protein, Sodium 0.86 milligram of sodium
CORONATION CHICKEN PASTIES
Make these moreish Coronation chicken pasties ahead and leave to cool before packing for a picnic. You can also top them with seeds, such as poppy or sesame
Provided by Esther Clark
Categories Lunch, Picnic
Time 2h25m
Number Of Ingredients 13
Steps:
- For the pastry, tip the flour into a large bowl and stir in ½ tsp salt. Grate in the cold butter and lard. Gently combine with your hands. Swiftly mix in 250ml ice-cold water using a cutlery knife. Tip the dough onto a surface and knead for 1 min until smooth. Wrap and chill for at least 1 hr.
- To make the filling, heat the butter in a flameproof casserole or large frying pan over a medium-low heat and fry the onions for 10-12 mins until softened and starting to caramelise. Add the chicken and cook for 5 mins more. Stir in the korma paste, curry powder and flour, turn up the heat to medium and fry for another 2 mins. Stir in the stock gradually, in several additions, then simmer for 3 mins until the mixture has thickened. Stir in the cream and mango chutney. Leave to cool completely. Once the mixture is completely cool, cover and chill for at least 3 hrs or overnight.
- Line two baking sheets with baking parchment. Divide the chilled pastry into six pieces, weighing for accuracy, if you like. Form each piece into a ball, then roll each one out on a lightly floured surface to a 20cm circle. Working with one pastry circle at a time, spoon a sixth of the filling into the middle of the circle. Wet the edge around half the circle, then fold over to the dry edge and crimp using your fingers or a fork to seal. Repeat with the remaining filling and pastry circles, placing them on the baking sheets as you go. Chill for 1 hr.
- Heat the oven to 180C/160C fan/gas 4. Brush the pasties with the beaten egg and bake for 50 mins-1 hr, or until golden. Leave to cool for 10 mins, then eat hot, or cool completely to pack for a picnic. Will keep chilled in an airtight container for up to two days.
Nutrition Facts : Calories 899 calories, Fat 57 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 1.8 milligram of sodium
UPPER PENINSULA PASTIES
I grew up in Michigan's Upper Peninsula, where many people are of English ancestry. Pasties-traditional meat pies often eaten by hand-are popular there. -Carole Lynn Derifield, Valdez, Alaska
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours. , Cut potatoes and rutabagas into 1/8- or 1/4-inch cubes; do not make cubes too large or they will not cook properly. Gently combine ground beef and pork; break into small crumbles. In a large bowl, combine potatoes, rutabagas, onions, meat mixture and seasonings. , Divide dough into 12 equal portions. On a floured surface, roll out 1 portion at a time into a 8-in. circle. Mound 1-1/2 to 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; carefully fold dough over filling and press edges with a fork to seal. , Place on ungreased baking sheets. Cut several slits in top of pasties. If desired, brush with cream or beaten egg. Bake at 350° until golden brown, about 1 hour. Cool on wire racks. Serve hot or cold. Store in the refrigerator.
Nutrition Facts : Calories 757 calories, Fat 44g fat (13g saturated fat), Cholesterol 46mg cholesterol, Sodium 1060mg sodium, Carbohydrate 69g carbohydrate (5g sugars, Fiber 5g fiber), Protein 19g protein.
More about "curried cornish pasties recipes"
CURRIED BEEF PASTIES | RECIPE | SIMPLY BEEF & LAMB
From simplybeefandlamb.co.uk
Cuisine BritishCalories 429 per servingServings 6
- In a non-stick pan dry fry the beef with the onion and potato for 4-5 minutes until brown. Add the curry paste, mango chutney and peas. Cook for a further 2-3 minutes and allow to cool slightly.
- Meanwhile roll out the puff pastry on a floured surface to approximately 38cm x 38cm. Cut into six by cutting in half lengthways and then cut each half across into 3. Divide the mince between the six pieces of pastry, brush the edges with a little beaten egg and fold the corners over to seal, pressing with a fork to seal tightly.
- Place onto a non-stick baking tray and brush each pasty all over with egg. Cook in a preheated oven for approximately 20 minutes until risen and golden brown.
CORNISH PASTIES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.2/5 (51)Calories 520 per servingTotal Time 1 hr 10 mins
- Cut the fat into the flour until the mixture resembles coarse crumbs., In a small bowl, beat the egg with the water and vinegar.
- Drizzle this over the flour mixture while tossing everything together with a fork., Gather the dough together (a dough scraper is ideal for this), folding it over on itself until it becomes cohesive.
AUTHENTIC CORNISH PASTY RECIPE - THE DARING GOURMET
From daringgourmet.com
5/5 (143)Total Time 4 hrs 15 minsCategory Main CourseCalories 697 per serving
THE PERFECT TRADITIONAL CORNISH PASTY RECIPE - THE …
From thespruceeats.com
CURRIED VEGETABLE PASTIES (VEGAN) - DOMESTIC GOTHESS
From domesticgothess.com
EASY CORNISH PASTY RECIPE PLUS 10 FILLING IDEAS
From delishably.com
SPICY PASTIES | LAMB RECIPES | JAMIE MAGAZINE
From jamieoliver.com
EASY CORNISH PASTIES RECIPE | RECIPE POCKET
From recipepocket.com
CURRIED CAULIFLOWER & POTATO PASTIES RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
BEEF PASTIES RECIPE - COOK IT REAL GOOD
From cookitrealgood.com
CHICKEN CURRY PASTIES - OAKDEN
From oakden.co.uk
SIMPLE CHICKEN CORNISH PASTY RECIPE - A COOKIE NAMED DESIRE
From cookienameddesire.com
BEST CORNISH PASTY RECIPE - HOW TO MAKE A CORNISH PASTY - DELISH
From delish.com
CURRIED BEEF AND VEGETABLE PASTIES RECIPE | NEW IDEA MAGAZINE
From newidea.com.au
CURRIED CORNISH PASTIES - HALAL HOME COOKING
From halalhomecooking.com
RECIPE: THE REUBEN PASTY FROM POTTER'S PASTIES & PIES
From kare11.com
HAIRY BIKERS' CORNISH PASTY RECIPE | GOODTO
From goodto.com
PASTY RECIPE (CORNISH PASTIES) | KITCHN
From thekitchn.com
You'll also love