Picture a golden crescent, cradling a warm embrace of tender beef, earthy vegetables, and melt-in-your-mouth pastry. What seems like a culinary dream is the reality of the cornish pasty recipe mary berry—a cherished British classic that promises to transport your taste buds to flavor town. Join me as we unravel the secrets behind this iconic dish, turning our kitchens into mini Cornish havens with every delectable bite.
A Bite History of Cornish pasty recipe
Before we don our aprons, let’s savor the rich heritage of the Cornish Pasty. Born in the rugged Cornish mines centuries ago, these portable pockets of sustenance were the lifeblood of hard-working miners. The iconic crimped crust wasn’t just for show—it shielded the filling from dirt and grime. Today, the pasty transcends its humble origins, gracing picnics, pub menus, and even Michelin-starred tables—a testament to its timeless appeal.
Mary’s Magic Touch:
Now, let’s dive into the star of the show: Mary Berry’s masterful rendition. Her recipe strikes the perfect balance between traditional flavors and modern convenience. We’ll be employing shortcrust pastry for its buttery flakiness, chuck steak for meaty goodness, and a symphony of vegetables—swede (rutabaga), potatoes, and onion—for textural and flavor diversity.
Gathering the Ingredient’s:
To embark on this culinary adventure, gather your allies:
For the Pastry:
- 225g (8 oz) all-purpose flour
- 125g (4 oz) cold unsalted butter, cubed
- 1/2 teaspoon salt
- 5-6 tablespoons ice-cold water
For the Filling:
- 400g (14 oz) chuck steak, diced
- 200g (7 oz) swede (rutabaga), diced
- 200g (7 oz) potatoes, diced
- 1 onion, finely chopped
- 1/2 teaspoon black pepper
- Salt to taste
- 1 egg yolk, beaten
- 1 tablespoon milk
Instruction
Step 1: The Golden Heritage
Dive into the rich history of Cornish Pasty, born in the mines of Cornwall. Appreciate the crimped crust’s practical roots, shielding the filling from grime, making it a timeless delight on British tables today.
Step 2: Mary’s Flaky Symphony
Begin with Mary Berry’s magical touch. Embrace the blend of traditional essence and modern ease. For the flaky pastry, combine 225g all-purpose flour, 125g cold unsalted butter (cubed), 1/2 teaspoon salt, and 5-6 tablespoons ice-cold water in a food processor. Pulse until a breadcrumb-like texture forms. Avoid overworking. Shape into a disc, wrap in cling film, and refrigerate for 30 minutes.
Step 3: Bounty Gathering
Assemble your culinary allies. For the filling, gather 400g diced chuck steak, 200g diced swede (rutabaga), 200g diced potatoes, 1 finely chopped onion, 1/2 teaspoon black pepper, salt to taste, 1 beaten egg yolk, and 1 tablespoon milk.
Step 4: Equip Yourself
Ensure you have the right tools: a food processor (or pastry cutter), rolling pin, baking sheet, sharp knife, and a bowl.
Step 5: Conquering the Crust
In the food processor, blend the flour and cold butter until coarse. Add a pinch of salt. Slowly add ice-cold water while pulsing until the dough just comes together. Form a disc, wrap, and refrigerate for at least 30 minutes.
Step 6: Flavor Unleashed
While the dough chills, prepare the filling. Dice chuck steak, swede, and potatoes. Sauté onions until soft, then brown the beef. Add swede and potatoes, cover with water, season with pepper, and simmer until tender. Drain excess liquid and let it cool.
Step 7: Shaping Perfection
Preheat the oven to 200°C (400°F). Flour your work surface and roll out the chilled dough (3mm thick). Spoon the cooled filling onto the center. Brush edges with an egg yolk and milk mix. Fold the pastry over, crimp the edges with fingers or a fork. Repeat until all dough and filling are used.
Step 8: The Golden Embrace
Brush pasties with the remaining egg wash, sprinkle with a pinch of salt. Bake on a lined sheet for 40-45 minutes until golden brown.
Step 9: Savor the Tradition
As you savor the first bite, appreciate not just mastering a recipe but relishing in the timeless tradition and comforting flavors of this British masterpiece.
Tips for best test
- Use cold ingredients for a flakier crust.
- Don’t overwork the dough, or it will become tough.
- Make sure the filling is cool before assembling the pasties.
- You can use different types of meat for the filling, such as lamb or chicken.
- Get creative with the vegetables! Try carrots, peas, or leeks.
- Serve your pasties hot with a dollop of chutney or mustard.
Serving Suggestions: Elevating Your Cornish Pasty Experience
Transform your Cornish Pasties into a memorable dining experience with these serving ideas:
- Classic Pairing:
Accompany your freshly baked Cornish Pasty with Branston Pickle or brown sauce. Serve with mashed peas or a crisp garden salad for a traditional touch.
- On-the-Go Delight:
Pack cooled pasties for a perfect picnic. Whether exploring the countryside or enjoying the seaside, pair with apple slices or a refreshing cucumber salad.
- Pub-Style Indulgence:
Create a pub atmosphere by serving pasties with a pint. Add hearty onion gravy and chunky chips or wedges for a delightful pub-style experience.
- Tea Time Elegance:
Slice pasties into smaller portions for an exquisite tea time treat. Pair with your favorite tea blend for a delightful combination.
- Appetizer Extravaganza:
Impress guests with mini pasties as elegant appetizers. Garnish with fresh herbs for a visually appealing addition to your dinner party spread.
Cornish Pasty Recipe Mary Berry
Ingredients
For the Pastry:
- 225 g 8 oz all-purpose flour
- 125 g 4 oz cold unsalted butter, cubed
- 1/2 teaspoon salt
- 5-6 tablespoons ice-cold water
For the Filling:
- 400 g 14 oz chuck steak, diced
- 200 g 7 oz swede (rutabaga), diced
- 200 g 7 oz potatoes, diced
- 1 onion finely chopped
- 1/2 teaspoon black pepper
- Salt to taste
- 1 egg yolk beaten
- 1 tablespoon milk
Instructions
Make the Pastry:
- o In a food processor, pulse the flour and butter until coarse crumbs form. (Alternatively, use a pastry cutter and work the butter into the flour.)
- o Add salt and dribble in ice-cold water gradually, pulsing until the dough just comes together. Avoid overworking.
- o Form the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes.
Prepare the Filling:
- o Dice the chuck steak, swede, and potatoes to similar sizes. Finely chop the onion.
- o Sauté the onion until softened in a pan.
- o Add the beef and brown it on all sides.
- o Stir in the swede and potatoes, and pour in enough water to just cover the vegetables.
- o Season with pepper and simmer until everything is tender. Drain any excess liquid and let the filling cool slightly.
Assemble the Pasties:
- o Preheat oven to 200°C (400°F).
- o Roll out the chilled dough on a floured surface to a thin circle (about 3mm thick).
- o Place a spoonful of cooled filling in the center of the dough circle.
- o Brush the edges with the egg yolk mixed with milk.
- o Fold the dough over the filling and crimp the edges with your fingers or a fork to seal.
- o Repeat with remaining dough and filling.
Bake and Enjoy:
- o Brush the pasties with the remaining egg wash and sprinkle with salt.
- o Bake on a lined baking sheet for 40-45 minutes, or until golden brown.
- o Let cool slightly before serving.
Can I substitute the chuck steak with another type of meat?
Absolutely! While chuck steak is traditional, feel free to experiment with lamb, chicken, pork, or even a vegetarian filling with lentils and mushrooms. Adjust the cooking times based on the chosen protein.
What if I don’t have swede?
Replace it with another root vegetable like turnips, parsnips, or even butternut squash. The texture and sweetness might differ slightly, but the result will still be delicious.
How can I ensure a crispy crust?
First, use cold ingredients, especially the butter and water. This helps keep the pastry flaky. Avoid overworking the dough, and make sure the oven is preheated to a high temperature (200°C/400°F). Lastly, brushing the pasties with egg wash before baking adds a golden glow and extra crispness.
Can I freeze Cornish pasties?
Yes! Let them cool completely before freezing, then wrap them individually in airtight plastic wrap or foil. Thaw overnight in the refrigerator and reheat in the oven until warmed through. You can also freeze unbaked pasties, but bake them slightly longer when frozen (around 45-50 minutes).
What’s the best way to reheat leftover pasties?
To avoid a soggy crust, reheating in the oven is preferred. Preheat to 180°C (350°F) and heat the pasties for 10-15 minutes until warmed through. Alternatively, you can use a toaster oven or air fryer for a quicker option.
