Cornish Pasty using a Cecotec
Mambo 7090, Mambo 8090, Mambo 8590, Mambo 9090, Mambo 9590, Mambo 10070, Mambo 10090, Mambo 12090, Mambo 12090 Habana, Mambo 11090, Mambo 11090 Habana, Mambo Touch, Mambo Touch Habana, Mambo 6090, Mambo CooKing
(4.8)
Preparation time
45 min
Total time
91 min
Servings
4
Calories / Serving
0 Cals
Difficulty
Average
Embark on a culinary journey to Cornwall with our authentic Cornish Pasty recipe! Bite into a flaky, golden crust that cradles a savory medley of tender beef, hearty potatoes, earthy turnips, and sweet onions. Seasoned to perfection and baked until bubbling hot, this hand-held pie is a taste of tradition that will warm you from the inside out. Perfect for a comforting meal on a chilly evening!
Ingredients
- 500 g Beef chuck
- 1 g Salt
- 1 g Pepper
- 200 g Potato
- 200 g Turnip
- 150 g Onion
- 25 g Butter
- 1 Egg
Steps
Filling
- Cut into cubes, and add 500 g of beef chuck in the food processor bowl.
- Add 1 g of salt, 1 g of pepper in the food processor bowl.
- Mix manual: 5:00min / 120°C / Speed 1 in inverse.
- Peel, cut into dices, and add 200 g of potato, 200 g of turnip in the food processor bowl.
- Chop, and add 150 g of onion in the food processor bowl.
- Add 25 g of butter in the food processor bowl.
- Mix manual: 15:00min / 120°C / Speed 1 in inverse.
- Allow the filling to cool slightly.
Assembly
- Preheat the oven at 200°C.
- Roll out the Shortcrust pastry on a lightly floured workplan.
- Cut out four circles, about 20cm in diameter.
- Place a quarter of the filling onto one half of each pastry circle, leaving a border around the edge.
- Dampen the edges of the pastry with a little water, then fold the other half of the pastry over the filling to form a semicircle. Press the edges together to seal.
- Crimp the edges of the pasties by pressing with a fork or by hand.
- Brush 1 egg with a pastry brush.
- Brush the pasties with the beaten Egg.
- Cook on the oven at 200°C during 45min.
- Serve Hot.
