FOOD FRIDAY - CORNISH PASTIES

“‘Go on, have a pasty,’ said Harry, who had never had anything to share before or, indeed, anyone to share it with. It was a nice feeling, sitting there with Ron, eating their way through all Harry’s pasties, cakes, and candies (the sandwiches lay forgotten).” -  J.K. Rowling

This recipe is a favourite of ours and although there are both meat and meatless versions, these days we prefer the vegetarian option. It tends to be flavoursome enough without meat and is quite filling too.

Cornish Pasties

Ingredients - Shortcrust pastry

 2½ cups plain flour

1/2 teaspoon dry mustard

120 g butter, chopped

1–3 tablespoons water

Filling

2 carrots, peeled and finely diced

2 medium, old potatoes, peeled and finely chopped

1 medium brown onion, peeled and finely chopped

1 turnip, peeled and finely chopped

1 cup green peas, shelled

2 tbsp olive oil

1/4 cup chopped fresh parsley

1/2 cup vegetable stock

white pepper

salt to taste

1/4 teaspoon English mustard

1 teaspoon grated horseradish

beaten egg to glaze

Method

Preheat oven to moderately hot 200°C. Brush a baking tray with melted butter or oil. Place flour and mustard in food processor bowl, add butter. Using pulse action, process until mixture is fine and crumbly. Add almost all the water. Process 20 seconds or until mixture comes together, adding more water if necessary. Wrap in plastic wrap and refrigerate.

Combine vegetables and toss in a pan with some olive oil to soften. Add parsley, stock and season with pepper, salt, mustard and horseradish. Mix well.

Roll pastry out to 3 mm thickness. Cut out six circles, 16 cm in diameter, using a saucer as a guide. Divide the combined filling between the six circles, placing it into the centre of each circle.

Glaze the edge of the circle with egg and bring two sides together to form a half circle. With fingers, pinch to form a frill. Brush with egg and place on a baking tray in preheated oven for 10 minutes. Reduce heat to moderate 180°C and cook for further 20 minutes. Serve hot with a green salad and tomato sauce on the side.

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