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Home » Recipes » Beef Cornish Pasty using a Cecotec

Beef Cornish Pasty using a Cecotec

Name: Beef Cornish Pasty using a Cecotec
Prep time: 44 min
Cook time: PTM
Total time: 47 min
Yield: 6 servings
Cuisine: ["British"]

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(4.9)

Preparation time

44 min

Total time

47 min

Servings

Calories / Serving

0 Cals

Difficulty

Average

Embark on a culinary journey to Cornwall with our hearty Beef Cornish Pasties! Imagine flaky, golden-brown puff pastry cradling a savory filling of tender ground beef, sweet onions, earthy potatoes, and slightly peppery turnip. Seasoned to perfection with fresh parsley, salt, and pepper, each bite is a taste of rustic comfort. Prepare to be transported to the windswept coast of England with every delicious mouthful!

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Ingredients

150 g Onion
50 g Butter
500 g Ground beef
200 g Potato
100 g Turnip
10 g Salt
5 g Pepper
20 g Fresh parsley
500 g Puff pastry
1 Egg

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Steps

Filling Preparation

Add 150 g of onion in the food processor bowl.
Mix manual: 5sec / 0°C / Speed 5.
Add 50 g of butter in the food processor bowl.
Mix manual: 5:00min / 100°C / Speed 1.
Add 500 g of ground beef in the food processor bowl.
Peel, and add 200 g of potato, 100 g of turnip in the food processor bowl.
Add 10 g of salt, 5 g of pepper in the food processor bowl.
Mix manual: 15:00min / 100°C / Speed 1 in inverse.
Add 20 g of fresh parsley in the food processor bowl.
Transfer the mixture to a bowl and let cool completely.

Pasty Assembly

Preheat the oven at 200°C.
Add 500 g of puff pastry on a workplan.
Roll out puff pastry on a lightly floured surface and cut into 6 equal rectangles.
Place a portion of the cooled filling onto one half of each pastry rectangle.
Fold the other half of the pastry over the filling to form a pasty. Crimp the edges to seal.
Brush 1 egg on a pastry brush.
Brush over the top of each pasty.
Place the pasties on a baking sheet.
Cook in the oven at 200°C.

Serving

Let the pasties cool slightly before serving.
Serve Warm.
Store any leftover pasties in the refrigerator and reheat before serving.