A traditional Cornish pasty should be shaped like a ‘D’ and crimped on one side but never on the top.
Typically, the ingredients should include beef, swede or turnip, potato and onion, all finished with a seasoning of salt and pepper, keeping a chunky texture.
The specifics of this Cornwall staple make it difficult to master at home but with this recipe by Matt Webster, food expert and founder of Seasoned Pioneers, a proper Cornish pasty is easy to make from scratch.
Speaking exclusively to Express.co.uk, Matt shared the fundamentals that will ensure the pasties cook to perfection.
He said: “When making the pasties, make sure you don’t overfill them, as this can cause them to burst during the baking process. You need to make sure there is enough space around the edges to seal the pasties properly.”
He continued: “Also, Cornish pasties need plenty of salt and pepper, so don’t be shy with seasoning! You can always change the flavour of your pasty by adding in different seasonings such as rosemary, thyme, or sage.”
One of the most important things to note when preparing the filling is that all of the ingredients need to be uniformly cut.
This involves cubing them to the same size and ensuring they’re all at a similar temperature before being cooked.
Method
Preheat the oven to 200C then line a baking tray with parchment paper. It may help to grease the tray a little to ensure this sticks.
Roll out the shortcrust pastry on a floured surface to a 3mm thickness. Take a plate that’s 15-20cm in diameter to cut out circles from the pastry sheet.
In a mixing bowl, combine the diced beef, potato, onion, parsley, salt, and pepper. Place a spoonful of the beef and vegetable mixture onto one half of each pastry circle, leaving a border around the edge.
Add a small amount of butter or margarine to each portion of the filling then fold the pastry over the filling to create a semi-circle shape. Matt said: “Use your fingers to crimp the edges together firmly to seal the pasties.”
Place the pasties onto the baking tray, and cut a small slit in the top of each one to allow steam to escape during baking and prevent the pasties from becoming soggy.
Matt added: “Always brush the tops of the pasties with beaten egg-wash to give them a golden finish when baked. Bake in the oven for 10 minutes, then reduce the temperature to 180C and bake for a further 35-40 minutes, or until the pasties are golden brown and cooked through.”
Once baked, remove the pasties from the oven and allow them to cool slightly before serving.
