Today I want to show you how to make Mary Berry Cornish pasty recipe. Do you know who Mary Berry is? She is a chef, baker, English food writer, and television presenter. Mary Berry is her professional name, and her full name is Mary Rose Alleyne Berry. Her Cornish pasty recipe is very popular which is filled with well-seasoned steak, potato, onion, and swede (rutabaga). No sauce is need for this steak pasty recipe.
However, A Cornish pasty is a turnover-shaped baked shortcrust pasty filled with vegetables and beef.
The Cornish pasty is a famous food in the south of England. Although it is a British classic food, but its popularity spread all over the world. You can add this easy pasty recipe to your weekly special dinner or family parties.
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Mary Berry Cornish Pasty Recipe
8
servings1
hour30
minutes50
minutes669
kcal2
hours20
minutesCornish Pasties is a flaky pastry crust in which meat and vegetables are the main ingredients. A good pinch of pepper, salt, and a few kinds of butter is using with these pasty fillings. This authentic Cornish pasty recipe is known as English comfort food. Let’s have a how many steps you need to follow for preparing a copycat version of the Mary Berry Cornish pasty recipe.
Ingredients List for Cornish Shortcrust Pastry
450g all-purpose flour (3 2/3 cup)
1 tsp salt
2 tsp baking powder
125g unsalted chopped butter
2 egg yolks
½ cup of cold water
- Ingredients List for Pasty Filling
450g diced potato
150g diced rutagaba/swede
150g chopped onion
300g thin sliced skirt steak finely chopped
1 tsp salt
3 tbsp butter diced
1 tsp ground black pepper
1egg beaten (for egg brush)
- Necessary Tools
Food processor
Rolling pin
Knife
Chopping board
Serving dish
HOW TO MAKE Mary Berry Cornish Pasty
- Mix Flour with dry ingredients: In a food, processor jar add flour, salt, and baking powder. Then give them a quick mix with the food processor.
- Add butter: Now, chopp 125-gram cold unsalted butter into chunks and then whizz it up.
- Add egg yolks: Separate egg yolks from two eggs. Then add the egg yolks with the flour and mix the flour again.
- Add cold water: Now, you should add half a cup of cold water. Mix the flour until it becomes a dough form or until the dough comes together into a ball.
- Wrap the pastry: Wrap the pastry in wax paper and place them inside the fridge for about an hour.
- Preheat the oven: After an hour, take the pastry out from the fridge and preheat your oven to 180C or 360F. Then sprinkle some flour on two baking sheets to stop the pasties from sticking.
- Roll out the pastry and cut it in a circle shape: Spread some flour on the surface and roll out the pastry about three millimeters thick. Then cut the dough into a circle shape.
- Instruction for Making Cornish Pasties
- Mix vegetables, meat, and spices: In a large mixing bowl, combine cubed potato, onion, swede, salt, steak, and pepper. Mix them with a spoon.
- Place vegetable mixer on the pastry circle: Now, place a good spoonful of vegetable mixer in the middle of the pastry circle. Make sure that your pastry circle has 2 centimeters border all the way.
- Add butter and brush the pastry with egg wash: In this step add some butter cubed and brush a little egg wash around the edge of the pastry circle.
- Fold the pastry: Now, fold the pastry over until the edges meet and you have a semicircle. Then seal and crimp the crust with your finger.
- Place pastry on the baking tray: After folding all the pastry, place them onto the baking tray and make two little holes in the top by using a sharp knife.
- Brush egg wash over the top of the pasties: After placing all the pasties on the tray, brush egg wash over the top of all the pasties.
- Bake the pasties: Then place the tray inside the oven and bake them for 45 to 50 minutes until they become golden brown.
- Serve the Cornish pasty: Serve your Cornish pasty with tomato sauce.
Recipe Video
Notes
- The Cornish pasty is portable junk food that you can easily carry with you. This pasty will be the best food to carry while you are going for a long drive or day-long trip.
- Cornish pasty could be an ideal meal item for busy working people. If you are a busy working person, you should try this easy Cornish pasty recipe at home.
- You can prepare the Cornish pasties in many ways to suit your needs. For example, you can use pork meat or chicken instead of steak, and you can also customize other ingredients of this pasty as you desire. You can also prepare this pasty as a dessert with fruit and jam fillings. This pasty is also a great snack that can pair with cream teas.
- Try to use waxy, firm potatoes to hold their shape. Avoid starchy potatoes because they will disintegrate and turn mushy during baking.
Health Benefit of Cornish pasty
Simple and healthy ingredients make of Cornish pasty a healthier food than other junk food. It is stuffed with real vegetables and meat, which is good for building bone.
This pasty has enough protein and carbohydrates that will help to keep you full all day long. One large Cornish pasty is equal to 3 meals a day. You can divide the large pastry into 3 portions to eat at three different times a day.
The Cornish pasty is nutritious enough to give the worker the exact energy that they need to complete their work for the rest of the day.
The Cornish pasty is very suitable for hospital patients. Because it is well balanced with all the essential nutrients. To meet the needs of the patients, you can also customize this pasty with lower fat, salt, and calories. This tasty pasty will perk up the mood of your patients.
This pasty is also recommended for weight loss diet planning.
Frequently Asked Questions
Is there raw meat in Cornish pasty?
Yes, raw meats and vegetables are placed inside the pasty. Always use a good quality cut of meat for the pasty filling. So that Cornish pasty only needs light cooking. The juice of the meat that is realized during cooking will flavor all the vegetables. Raw meat helps to make the filling juicy and moist.
What is the best cut of beef for Cornish Pasties?
Sirloin, skirt steak, or ribeye are the best cut of meat for juicy and most tender Cornish pasty filling. Skirt steak should be cut into small pieces to be plenty tender enough. Avoid using chuck/braising/stewing meat because those will be tough and chewy.
Why don’t Cornish Pasties have any gravy or sauce?
The meat of Cornish pasties release flavored juice itself, that’s why it does not need any sauce or gravy. But for dipping Cornish pasties, you should use tomato ketchup.
Can Cornish Pasties be frozen?
Yes, you can freeze Cornish pasties either baked or unbaked. Before freezing individually, wrap each of the pasty with plastic wrap. Then store them in a heavy-duty freezer bag or an airtight container.
If you are freezing unbaked pasties, you need to bake those 20 minutes longer. On the other hand, if you are freezing fully baked pasties, you only need to reheat them in the oven.
Nutrition Information
| Serving | 8 |
| Calories | 669 |
| Vitamin A | 815IU |
| Vitamin C | 16.7mg |
| Fiber | 4g |
| Fat | 32g |
| Potassium | 821mg |
| Iron | 7.4mg |
| Protein | 22g |
| Sodium | 1026mg |
| Calcium | 143mg |
| Sugar | 2g |
| Carbohydrates | 72g |
| Cholesterol | 182 mg |
Conclusion
It is the best Cornish pasty recipe I ever had, what about you? Do you think today’s Mary Berry Cornish pasty recipe is healthy for you? Share your answer in the comment section below.
If you want to customize the ingredients list of this recipe, please don’t forget to pin that list in your comment.