Hello everybody, it’s Carrillo, welcome to my recipe site. Today, we’re going to make a special dish, cornish pasties. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Cornish Pasties is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Cornish Pasties is something that I have loved my whole life. They’re fine and they look fantastic.

A traditional cornish pasty will not have carrots instead it will be turnip (yellow) or more commonly known in the USA as rutubaga. Also we don't mix the meat and veggies rather layer starting with potato turnip onion then meat followed by salt and pepper. The Cornish pasty is known and loved throughout Great Britain and has long been part of the country's culinary heritage.

To begin with this recipe, we have to first prepare a few ingredients. You can cook cornish pasties using 13 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Cornish Pasties:

1. Get For the pastry
2. Prepare 500 g strong white flour
3. Prepare 120 g lard or white shortening
4. Take 125 g butter
5. Prepare 1 tsp salt
6. Take 175 ml cold water
7. Take For the filling
8. Prepare 450 g beef skirt, diced
9. Prepare 350 g potato diced
10. Prepare 200 g swede diced
11. Get 150 g onion sliced
12. Prepare to taste Salt and pepper
13. Get Egg beaten for glaze

The Cornish Pasty is a traditional English pasty and considered the national dish of Cornwall. It's a hand pie filled with beef, potato, swede (rutabaga) and onion. Traditionally a beef skirt cut is used for Cornish pasty. However if, like me, you can't find beef skirt, try to find another nice cut of beef that will cook in the same amount.

Step by Step to make Cornish Pasties:

1. Add flour, lard, butter and salt. Rub in the butter and lard until the mixture is like breadcrumbs.
2. Add the cold water and mix into a dough. Knead until the dough is elastic.
3. Wrap dough in cling film and place a fridge for 3 hours. This is important to allow the dough to firm up so that it can be rolled.
4. To a small amount of flour add the salt and pepper. Toss the beef in the flour, salt and pepper mix. This helps retain the juices from the meat.
5. Dice the potato, swede an onion. And mix together.
6. Split the dough into portions. Rollout a portion and cut into a circle approximately 20cm in diameter. A side plate is ideal for this.
7. Lay a portion of vegetables onto the pastry and cover with a portion of beef.
8. Moistened the lower half edge of the pastry and fold the top half down, pressing the edges together.
9. Do not be tempted to over fill the pasty. If you do so you will not have the pastry available to crimp properly. I did it with the first one. it always takes me one to workout how much filling to use.
10. Crimp the edge.
11. Place into a greased tray. Wash with the mixed egg.
12. You may want to use a sharp knife to make small vent hole in the middle of the pasties. This will stop any juices spilling out.
13. Cook in an oven at gas 4/180c/160c fan for 50 minutes until golden brown.
14. Enjoy hot or cold.

The Origin of the Cornish Pasty. The Cornish pasty has a unique and interesting history that goes back centuries. Cornwall had the biggest tin mining and one of the biggest copper mining industries in the world and the pasties were originally developed for Cornish miners. That's because to make this to its original, and very sturdy specifications, you're forced to over-mix the dough; a cardinal sin that literally gives pie makers nightmares. It's a tangible reminder of its mining past, although people now eat them whenever a quick and portable meal is.

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