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Home » Recipes » Cornish Pasty using a Cecotec

Cornish Pasty using a Cecotec

Name: Cornish Pasty using a Cecotec
Prep time: 45 min
Cook time: PTM
Total time: 91 min
Yield: 4 servings
Cuisine: ["British"]

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(4.8)

Preparation time

45 min

Total time

91 min

Servings

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!

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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

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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.