"Cornish" Pasties

I’ve tried the traditional Cornish pasties in Cornwall, with the chunks of steak, swede (rutabaga) and potato in a delicious pastry. I’m also guilty of grabbing a factory “Cornish” pasty, whilst rushing through a train station on my way to work/home. It’s unfortunate that most people have never tried a real Cornish pasty, but is accustomed to the minced (ground) meat in gravy variety with a puff pastry exterior.

I apologize in advance to any Cornish readers. These pasties have nothing in common with the traditional, delicious pasties that originate from Cornwall. They aren’t made with beef, but with chicken; they don’t have swede (rutabaga), but carrots; the vegetables are cubed, not sliced; the filling is cooked before stuffing and they don’t have the typical short crust pastry (half fat to flour ratio). In a sense, to call these “Cornish” is probably an abomination, but I’ll live with that.

My recipe uses a little fat in the pastry. I used chicken because we eat red meat, once every 1-2 weeks. The end result is pretty good - I served them with a load of roasted vegetables. I do, however, need to work on the shaping and crimping of my pasties!

“CORNISH” PASTIES
Makes 2
Pastry recipe adapted from Jeena’s Kitchen – Perfect Pasty Pastry

Ingredients
For the pastry
150 g (1 c) whole-wheat or plain (all-purpose) flour
2 t oil
1 t butter, melted and cooled
¼ t salt
Cold water, as required

For the filling
½ t oil
1 small onion, peeled and diced
225 g (½ lb) chicken thighs/breast, cut into 1 cm (⅓ inch) pieces
1 medium sized carrot, chopped into 1 cm (⅓ inch) chunks
1 medium potato, chopped into 1 cm (⅓ inch) chunks
Salt and pepper to taste
Egg/milk, lightly beaten to glaze

Method
1. In a large bowl, mix together the flour, oil, butter and salt. Add just enough water to form a soft, pliable, but not sticky dough. Wrap in cling-film (plastic wrap) and chill whilst making the filling.

2. In a large lidded frying pan (skillet), heat the oil and sauté the onions until fragrant, around 2-3 minutes. Add the chicken and brown, stirring occasionally for 2-3 minutes.

3. Add the carrots and potatoes, then season with salt and pepper. Add 2 T of water, stir, turn the heat down, put the lid on the pan and simmer for 5-8 minutes or until the potatoes are cooked, but not mushy. Adjust the seasoning if required, then allow to cool.

4. Preheat the oven to 220°C/430°F. Line a baking tray (pan/sheet) with parchment paper/silicone sheet.

5. Divide the dough into 2 equal sized balls. Roll each one into an 20-23 cm (8-9 inch) circle. Brush the edge of half of the circle with water. Place half of the filling into one side of the circle and fold over, crimping the edges together to form a seal. Repeat.

6. Place the pasties onto the prepared tray (pan/sheet), brush with egg or milk. Bake in the middle of the oven for 20-25 minutes or until the pastry is golden and the filling is cooked through. Enjoy!