Are you looking for a delicious and traditional British treat?
If so, you’ve come to the right place! Mary Berry’s Cornish Pasty Recipe is a classic dish that is sure to please.
This savory pastry is a great way to bring a taste of Britain to your kitchen. Whether you’re a novice cook or an experienced chef, this recipe is perfect for any level of cooking experience.
From the flaky crust to the delicious filling, this recipe is sure to become a favorite in your home.
What is Mary Berry Cornish Pasty?
The Mary Berry Cornish Pasty Recipe is a traditional British dish that consists of a filling of meat, potatoes, and vegetables, all wrapped in a flaky pastry crust.
This hearty dish was traditionally eaten by miners who needed a convenient and filling snack to take with them into the mines.
The pasty became a staple of British cuisine and is still enjoyed today. The classic recipe for a Cornish Pasty includes beef, potatoes, onions, and turnips, all wrapped in a flaky pastry crust.
Why You’ll Love This Mary Berry Cornish Pasty?
This classic dish is a great way to add a taste of Britain to your kitchen. Not only is it delicious, but it’s also incredibly easy to make.
All you need are a few simple ingredients and you’ll have a hearty and delicious meal in no time.
The flaky pastry is a great way to add a touch of elegance to this dish. Plus, it’s a great way to get your family to eat their veggies without them even knowing it!
You will also like the following tasteful recipes!
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- How to make Lion House Banana Bread
- Easy Kroger Chicken Salad Recipe
The Ingredients
All-purpose flour: This is used for the pastry dough and helps to create a flaky crust.
Unsalted butter: This is also used in creating the pastry dough and adds richness to the flavor.
Egg yolks: These are added to the pastry dough for extra richness and color.
Baking powder: This helps to give the pastry dough a little rise.
Water: Cold water is used in creating the pastry dough and helps to bind the ingredients together.
Salt: This is added for flavoring in both the pastry dough and filling.
Skirt steak: This is a flavorful cut of beef that is thinly sliced and adds depth to the filling.
Potato: Diced potato is used in the filling and adds heartiness to the dish.
Butter: This helps to add richness and flavor to the filling.
Rutabaga/Swede: This root vegetable is used in the filling and adds a unique flavor to the dish.
Onion: Chopped onion adds sweetness and flavor to the filling.
Eggs: Beaten eggs are used for brushing on top of the pasties for a golden crust.
Directions
Step 1: Prepare oven:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2: Make the dough:
In a food processor, mix together flour and butter until it forms a crumbly texture. Then add in egg yolks, baking powder, cold water, and salt, and pulse until the mixture becomes a dough.
Step 3: Knead the dough:
Remove the dough from the food processor and knead it on a floured surface for 5 minutes.
Step 4: Rest the dough:
Divide the dough into 16 equal portions and let them rest for 30 minutes.
Step 5: Cook the meat:
In a pan, cook thinly sliced skirt steak until browned and set aside.
Step 6: Prepare the filling:
In the same pan, sauté diced potatoes, rutabaga/swede, onions, salt, and pepper until they are cooked through.
Step 7: Roll out the dough:
Roll out each portion of the dough into a circle with a diameter of about 10 inches.
Step 8: Add the filling:
Place a spoonful of the filling onto one side of the dough circle, leaving a border around the edge.
Step 9: Brush with egg:
Brush the edges with beaten egg and fold the other half of the dough over to cover the filling.
Step 10: Seal the edges:
Crimp the edges of the dough together to seal in the filling.
Step 11: Prepare for baking:
Place the pasties on the prepared baking sheet and brush with beaten egg. Make a small slit in each pasty to allow steam to escape while cooking.
Step 12: Bake:
Bake the pasties for 45-50 minutes, or until they are golden brown and fully cooked through.
Step 13: Serve and enjoy:
Serve the pasties warm and savor every bite of your delicious Mary Berry Cornish Pasty. Be sure to refrigerate any leftovers for later enjoyment!
Notes
• Be sure to not overfill the pastry with the beef mixture or it may spill out during baking.
• You can use any type of lean ground meat for this recipe.
• Feel free to add any additional spices or herbs to the beef mixture.
• If you don’t have puff pastry, you can use ready-made pie crust instead.
• If you don’t have a large skillet, you can use a large pot instead.
Storage Tips
The Mary Berry Cornish Pasty Recipe can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, simply place in the oven at 375°F for about 10 minutes.
Nutrition Information
Serving size: 1 pasty
Serving Suggestions
• Serve the Cornish Pasty with a side salad for a light and refreshing meal.
• Enjoy with a dollop of ketchup or your favorite dipping sauce.
• Serve with mashed potatoes and gravy for a hearty meal.
• Add a side of steamed vegetables for a nutritious and flavorful meal.
• Enjoy with a hot cup of tea or coffee for a traditional British experience.
What Other Substitutes Can I Use in Mary Berry Cornish Pasty?
• Potatoes can be substituted with sweet potatoes, squash, or pumpkin.
• Beef can be substituted with ground turkey, chicken, or pork.
• Frozen puff pastry can be substituted with ready-made pie crust.
• Frozen peas can be substituted with fresh peas, corn, or carrots.
• Parsley can be substituted with any fresh herbs such as thyme, oregano, or rosemary.
Equipment
- Rolling Pin
- food processor
- knife
Ingredients
- 6.5 cup all-purpose flour
- 250 grams unsalted butter chopped
- 4 egg yolks
- 4 tsp baking powder
- 1 cup water cold
- 2 tsp salt
For Pasty Filling
- 500 g finely chopped thin sliced skirt steak
- 600 g diced potato
- 6 tablespoon diced butter
- 300 g diced rutagaba/swede
- 1.5 teaspoon salt
- 2 teaspoon ground black pepper
- 300 g chopped onion
- 2 beaten eggs for brushing
Instructions
- In a food processor, combine the flour and butter until it forms a crumbly texture.
- Add in the egg yolks, baking powder, water, and salt to the mixture and pulse until it forms a dough.
- Remove the dough from the food processor and knead on a floured surface for 5 minutes.
- Divide the dough into 16 equal portions and let them rest for 30 minutes.
- Preheat the oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper.
- In a pan, cook the skirt steak until browned and set aside.
- In the same pan, sauté the potatoes, rutabaga/swede, onions, salt, and pepper until they are cooked through.
- Roll out each portion of the dough into a circle, about 10 inches in diameter.
- Place a spoonful of the filling onto one side of the dough circle, leaving a border around the edge.
- Brush the edges with beaten egg then fold the other half of the dough over to cover the filling.
- Crimp the edges of the dough together to seal in the filling.
- Place the pasties on the prepared baking sheet and brush with beaten egg.
- Cut a small slit into each pasty to allow steam to escape while cooking.
- Bake for 45-50 minutes, or until golden brown and fully cooked through.
- Serve warm and enjoy your delicious Mary Berry Cornish pasties!
Notes
Nutrition
Frequently Asked Questions
Can I use other vegetables instead of potatoes and turnips?
Yes, you can substitute the potatoes and turnips with sweet potatoes, squash, pumpkin, or any other vegetables of your choice.
How can I make sure the pastry doesn’t spill out during baking?
Be sure to not overfill the pastry with the beef mixture or it may spill out during baking.
Can I use ready-made pie crust instead of puff pastry?
Yes, you can use ready-made pie crust instead of frozen puff pastry.
Conclusion
The Mary Berry Cornish Pasty Recipe is a delicious and traditional British dish that is sure to please.
From the flaky crust to the delicious filling, this recipe is sure to become a favorite in your home. All you need are a few simple ingredients and you’ll have a hearty and delicious meal in no time.
Serve with a side salad, mashed potatoes and gravy, steamed vegetables, or a hot cup of tea or coffee for a traditional British experience. Enjoy!