Absolutely! Here’s a warm, informative article for your **Cornish Beef Pasties** recipe—ideal for a blog, cookbook, or culinary newsletter:
—
## **Cornish Beef Pasties: A Hearty Taste of British Tradition**
Golden, flaky, and generously filled with seasoned beef and vegetables, **Cornish Beef Pasties** are a timeless British comfort food. Originally baked to fuel hardworking miners in Cornwall, these hand-held pies have become an iconic part of English culinary heritage—and with good reason. They’re hearty, flavorful, portable, and incredibly satisfying.
If you’re craving a rustic, from-scratch dish that delivers both nostalgia and flavor, this classic recipe is a must-try.
—
### **A Bite of History**
Cornish pasties date back to the 13th century, but they rose to popularity in the 18th and 19th centuries among Cornish tin miners. The crimped edge acted as a handle, allowing miners to eat the filling without touching the rest of the pastry with their potentially arsenic-laced fingers. Traditionally, the filling is simple—beef, potato, swede (rutabaga), and onion—seasoned with salt and pepper and sealed inside a shortcrust pastry shell.
In 2011, the Cornish pasty earned **Protected Geographical Indication (PGI)** status from the EU, meaning only pasties made in Cornwall following the traditional recipe can officially be called “Cornish Pasties.” But no matter where you live, you can still enjoy an authentic-tasting version from your own kitchen.
—
### **Ingredients**
**For the Pastry:**
* 3 cups (375g) all-purpose flour
* 1 tsp salt
* ¾ cup (170g) cold unsalted butter, cubed
* ½ cup (120ml) cold water
**For the Filling:**
* ¾ lb (350g) beef skirt or chuck steak, finely diced
* 1 medium potato, peeled and diced
* ½ small swede (rutabaga), peeled and diced
* 1 small onion, finely chopped
* Salt and black pepper, to taste
* 1 egg, beaten (for egg wash)
—
### **Instructions**
1. **Make the Pastry:**
* In a large bowl, combine flour and salt. Add the cold butter and rub it into the flour with your fingertips until it resembles coarse crumbs.
* Add cold water a little at a time, mixing just until the dough comes together.
* Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. **Prepare the Filling:**
* In a bowl, mix the beef, diced potato, swede, and onion. Season generously with salt and pepper.
3. **Assemble the Pasties:**
* Preheat oven to 375°F (190°C).
* Roll out the chilled dough on a lightly floured surface and cut into 6-inch (15 cm) circles.
* Place a generous spoonful of filling on one half of each circle, leaving a border.
* Fold the pastry over to create a half-moon, and crimp the edges to seal tightly.
* Transfer to a baking sheet lined with parchment paper.
* Brush with beaten egg for a golden finish.
4. **Bake:**
* Bake for 45–50 minutes, or until the pastry is golden brown and cooked through.
* Let rest for a few minutes before serving.
—
### **Serving Suggestions**
* Serve warm with a simple green salad or a side of pickles.
* Enjoy cold for picnics or packed lunches—they’re just as tasty the next day!
* Pair with a strong English mustard or brown sauce for added zing.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
ADVERTISEMENT
