Sorry Cornwall…my take on your pasty

Cornish Pasty hmm, had the real thing many moons ago, in a little town off the Cornish Coast – heavenly and delicious.

So can I apologise up front for what I have done to the Cornish Pasty.  I would like to state for the record, that I did try to be true but couldn’t resist the Asian-fusion opportunity, it could almost be a curry pasty – ooh sorry I know it’s not traditional!

It all started whilst my little boy and I were watching Bill Granger, Australian Chef, eating a crab pasty, staying in amazing house on the beach in the Isle of Wight, he then did his own version of a pasty which had predominately pumpkin and a turmeric infused pastry.  So it really is his fault!

So I got to thinking, what about trying for the Cornish pasty but adding a bit of spice and a bit of this and that.  The result was astounding!  We had them for lunch and put the rest away, which were happily nibbled on before dinner and gleefully anticipated as a snack tomorrow.

The secret, when I make them again (which is a certainty) is to make the filling the day before so it’s nice and cool before you put it into the pastry.  Another tip, go with what you have in your fridge, I made a snap decision after 10.00 am that we were going to have pasties for lunch, so just used what I had; I always feel a little bit smug and grown up, when I have things at hand and don’t have to go to shop.

The Filling

  • 3 waxy potato’s cubed
  • 1 /2 medium sizes sized sweet potato cubed
  • 1 large carrot chopped
  • 1 onion finely chopped
  • 2 garlic cloves chopped
  • 1 corn on the cob steamed or boiled and trimmed of corn
  • 1 cup of peas
  • 2 tablespoons of olive oil
  • 2 bay leaves
  • good pinch of salt
  • 1 teaspoon of turmeric
  • 1 teaspoon of coriander
  • 1 teaspoon of cummin
  • 2 pieces of beef fillet steak
  • 1 tablespoon of soy sauce

Marinate the beef fillet in the soy sauce, whilst you go about preparing the vegetables.  Place the onion, garlic and bay leaf in 1 tablespoon of oil, wait until transparent then add spices and salt, stir until browned and aroma released, add potato, sweet potato and carrot.  I use a saucepan with lid which sweats the vegetables beautifully without requiring too much water.

Wait until nearly cooked through and add corn and peas, cook for a further 10 minutes.   Meanwhile remove beef fillet from soy and shake off extra liquid, cook on both sides, in 1 tablespoon of oil until medium rare – let it rest for 10 minutes, then chop into cubes and add to the vegetable mixture and stir through.  Taste for seasoning.  Place the filling in an air tight container and cool.

The Pastry

  • 3 cups of Atta Flour (Indian flour – which is whole-wheat);
  • 150 g of cubed or scooped dairy free margarine  (or the real thing)
  • good pinch of salt
  • 1 teaspoon of turmeric (this gives the pastry a golden hue)
  • cold water

Place flour, salt and turmeric in a food processor on the pulse setting until mixed through, add dairy free margarine and pulse, until resembling bread crumbs.  Then slowly drizzle in the cold water until the flour starts to come together into a dough ball.  Turn out on a lightly floured pastry mat and knead until dough comes together.  Wrap tightly and allow to rest for at least 30 minutes in the fridge.

Remove dough from fridge and make small balls, roll out the balls into circles, place mixture in the centre and fold over, pinch together or use a fork to create a decorative look (think Martha Stewart).  Bake in a hot oven for 10-15 minutes.  Makes about 12.

Serve with a salad of leaves and cherry tomatoes and a sweet ketchup or tomato chutney.

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