Author Topic: Cornwall Pasties  (Read 136 times)

Olga Drozd

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Cornwall Pasties
« on: July 25, 2018, 07:46:22 PM »
Cornwall Pasties (Tiddy oggie)

These are old fashioned savory hand pies.

PASTRY:

3 3/4 cups all purpose flour
2 teaspoons salt
12 Tablespoons unsalted butter, cut into 1/2 inch pieces and chilled (1 1/2 sticks)
1 to 1 1/4 cups ice water

FILLING:

2 Tablespoons unsalted butter
1 onion, minced
3 garlic cloves, minced
2 teaspoons minced fresh thyme
1 pound Yukon gold potatoes, peeled and chopped medium
1 small rutabaga, peeled and chopped medium
1/4 cup heavy cream (whipping cream)
1/4 cup low sodium chicken broth
1 Tablespoon Dijon mustard

12 ounces blade steak, cut into 1/2 inch pieces, trimmed
1 1/4 teaspoons salt
1 teaspoon pepper
1 large egg, lightly beaten (for brushing tops of pasties)

FOR THE PASTRY:  Process the flour and salt together in a food processor until combined.  Scatter the butter pieces over the top and pulse until the mixture resembles coarse cornmeal, about 16 pulses.

Divide the dough into six even pieces.  Turn each piece of dough onto a sheet of plastic wrap and flatten each into a 5 inch disk.  Wrap each disk in the plastic wrap and refrigerate until firm, about 1 hour.

FOR THE FILLING:  Melt the butter in a large skillet over medium heat.  Add the onion and cook, stirring occasionally, until softened, 5 to 7 minutes.  Stir in the garlic and thyme and cook until fragrant, about 30 seconds.  Stir in the potatoes and rutabaga and cook until the edges of the vegetables have softened slightly, about 5 minutes.  Stir in the cream, broth, and mustard and cook until thickened, about 30 seconds.  Set aside off the heat to cool to room temperature.

Stir the beef, salt, and pepper into the cooled potato mixture.

TO ASSEMBLE AND BAKE:  Adjust the oven racks to the upper middle and lower middle positions and heat the oven to 425 degrees F. Line two large rimmed baking sheets with parchment paper and set aside.

Working with one disk at a time, roll the dough out on a lightly floured counter to an 8-inch round.  Place 1 cup of the filling mixture in the center of each round and gently pack it down.  Wet the edges of the dough with water and fold the dough in half over the filling, pressing to seal the edges.  Crimp the sealed edge with your thumb and forefinger.

Arrange the pies on the prepared baking sheets and brush with the egg.  Bake the pies until golden brown, 25 to 30 minutes, switching and rotating the baking sheets halfway through. Cool for 5 minutes before serving.  Serves 6.

« Last Edit: July 25, 2018, 07:48:19 PM by Olga Drozd »