WORLD STREET FOOD

 Hello ladies and gents this is the Viking telling you that today we are talking about

CORNISH PASTRY

Ingredients

For the Pastry:

• 1 cup all-purpose flour
• 1 pinch salt
• 2 ounces butter (or half lard and half butter; cubed)
• 2 to 3 tablespoons water (cold)

For the Filling:

• 1/2 cup rump steak (sirloin; cubed small)
• 1/2 cup potato (1/4-inch diced)
• 1/2 cup swede (rutabaga; 1/4-inch diced)
• 1/4 cup onion (finely chopped)
• Salt (to taste)
• Freshly ground black pepper (to taste)
• 1 large egg (lightly beaten)

Steps to Make It

Note: While there are multiple steps to this Cornish pasty recipe, the dish is broken down into workable categories to help you better plan for preparation and baking.

Make the Shortcrust Pastry

• Gather the ingredients. 
• Ingredients for making traditional Cornish pasty shortcrust ingredients.
• Place the flour, salt, and butter into a large bowl.
• Salt, flour, and butter are added to a bowl
• Using your fingertips, rub the butter into the flour and salt until the mixture resembles fine breadcrumbs. Work as quickly as possible to prevent the dough from becoming warm.
• Butter is rubbed into flour and salt until the mixture resembles fine breadcrumbs
• Add 2 tablespoons of cold water to the mixture and, using a cold knife, stir until the dough binds together. Add more cold water, 1 teaspoon at a time, if the mixture is too dry.
• Stirring the flour mixture with a cold knife until the dough binds
• Wrap the dough in plastic wrap and chill for a minimum of 15 minutes or up to 30 minutes.
• The dough is formed into a ball, covered in plastic wrap, and chilled

Make the Filling and Form the Pasties

• Gather the ingredients. 
• Ingredients for making the traditional Cornish pasty filling
• Heat the oven to 425 F (220 C/Gas Mark 7).
• Divide the pastry into four equal pieces and roll each piece into rounds the size of a tea plate—approximately 6 to 7 inches in diameter.
• The pastry dough is divided into four equal parts and rolled thin
• Place the onion, potato, swede, and steak into a large mixing bowl and mix. Season well with salt and pepper.
• Onion, potato, swede, and meat are combined in a large mixing bowl before the salt and pepper are added
• Divide the meat mixture evenly among each pastry circle and place it to one side. Brush the edges with beaten egg.
• The meat mixture is divided evenly on the rolled dough, and the dough edges are brushed with beaten egg
• Fold the circle in half over the filling so the two edges meet. Crimp the two edges together to create a tight seal. Brush each pasty all over with the remaining beaten egg.
• Each round of dough is folded in half, edges crimped, and tops brushed with beaten egg
• Place the pasties on a greased baking sheet and bake for 45 minutes until golden brown.
• Baked pasties straight from the oven are a golden brown
• Serve hot or cooled and enjoy.

And as always have a chilled day from the Viking.