Mary Berry Cornish pasty is a traditional English treat that you should try at home. Here we will share a classic Mary Berry Cornish pasty recipe that you are sure to love. A classic recipe that tastes great even today. Recipes may be classic, but the taste is always the best.
If you’re looking for an English Cornish pasty recipe, then you’ve come to the right place. With this recipe you can bring British flavors to your home.
The Mary Berry Cornish pasty recipe is a recipe that is suitable and suitable for anyone to try, whether you are a cook or a beginner. This is a cake that is crispy on the outside with a lovable and delicious crust on the inside. We are sure that this recipe is the best for your family.
Let’s discuss this pasty further.
What is Mary Berry Cornish Pasty?
Mary Berry Cornish pasty is a very tempting English dish, this pasty is filled with meat, potatoes, vegetables, and wrapped all in a flaky pastry like Snoogle pastry.
This is a dish that was once the food of miners in England. This delicious and filling food is usually brought by them to mining sites.
This pasty is still attached to British habits to this day, even Mary Berry Cornish has become a staple food for British people. In the classic recipe, Mary Berry Cornish pasty uses filling ingredients such as beef, onions, potatoes, and turnips wrapped in a pastry skin.
Why You’ll Love This Mary Berry Cornish Pasty?
Enjoying the delights of classic British cuisine is the best way for those of you who want to experience British aromas at the dinner table. It’s easy to make and the taste is also very delicious.
With just a few simple ingredients, you can taste the deliciousness of this historical food. No need much time to prepare this pasty. We will share with you the ingredients and directions for this Mary Berry Cornish.
The Ingredients
- All-purpose flour: This is for cake batters and helps make the crust flake like flakes.
- Egg yolks: Adding eggs to the dough aims to color the cake later.
- Unsalted butter: This is also an ingredient added to the dough for a rich taste.
- Baking powder: To help cake dough rise so that the cake becomes soft and not dense.
- Skirt steak: Thinly sliced and flavorful beef, this adds depth to the filling.
- Water: This is an important ingredient that will bind the cake into a solid and pleasant to shape unit.
- Salt: The purpose of adding salt is to add flavor to the dish.
- Potato: Diced stuffed potatoes, apart from adding to the consistency of the filling, potatoes also add to the deliciousness of this snack.
- Rutabaga/Swede: This is a root or tuber vegetable used in stuffing, and its unique flavor comes from this vegetable.
- Butter: Adding butter can add richness to the flavor.
- Onions: Minced onions can add sweetness to the filling.
- Egg: To add to the delicious taste, we will spread beaten egg on top of the Mary Berry Cornish Pasty. The skin smeared with egg will be golden and attractive.
Directions
- Prepare the oven
- Preheat the oven to 375F or 190C, and don’t forget to line a baking sheet with parchment paper
- Make the Dough: In a food processor, mix the butter and flour until the texture is crumbly. Add egg yolks, cold water, baking powder, salt, and stir until it forms a dough.
- Remove the dough from the food processor, and knead the dough on a working medium that has been sprinkled with flour to prevent sticking.
- Divide the dough into 16 equal portions. Let or rest the dough for 30 minutes.
- Heat a frying pan, cook thinly sliced rock steak until brown and set aside.
- Then, saute diced potatoes, rutabaga, salt, onion, pepper until cooked.
- Roll each piece of dough into a circle 10 inches in diameter.
- Add the filling ingredients on top of the dough that has been rolled thinly into a circle. Leave the edges, or don’t fill it with filling.
- Brush the edges with egg and fold the circle of dough into the middle and cover the edges that have been smeared with egg. You can pinch the edges to cover the filling.
- Place each pasties on a baking sheet lined with parchment paper and brush on top with beaten egg. Make small gaps in each dough so that air or steam can freely escape while cooking.
- Bake the pasties for 45 to 50 minutes or until they turn brown or are cooked through.
- Serve and enjoy your Mary Berry Cornish Pasty in every bite.
Notes
- Don’t put too much beef in the filling because it can spill out when cooking.
- You can add any herbs to the meat, do it and don’t hesitate.
- You can use ready-made pie crust, this is for those of you who don’t make puff pastry.
How to Store Mary Berry Cornish Pasty
Proper storage is in an airtight container in the refrigerator and this will keep for 3 days.
When enjoying it, reheat your Mary Berry Cornish, just put it in the oven at 375F and bake for 3 minutes.
Recommendation:
– Popular Cry Baby Noodles Recipe
– Dr. Seuss Cookies Recipe
Serving suggestions for Mary Berry Cornish Pasty
- Serve with a side salad for a light and refreshing meal
- Enjoy with a spoonful of tomato sauce, or any other sauce you like.
- Serve with steamed vegetables for a nutrient-rich and flavorful meal
- Enjoy with mashed potatoes, gravy for a delicious meal
Enjoy with a cup of tea, coffee for a traditional British experience.
Ingredients
- 6.5 cup all-purpose flour
- 4 egg yolks
- 250 grams unsalted butter chopped
- 4 tsp baking powder
- 2 tsp salt
- 1 cup water cold
For Pasty Filling
- 500 g finely chopped thin sliced skirt steak
- 6 tablespoon diced butter
- 2 teaspoon ground black pepper
- 600 g diced potato
- 300 g diced rutagaba/swede
- 300 g chopped onion
- 1.5 teaspoon salt
- 2 beaten eggs for brushing
Instructions
- Combine the flour and butter in a food processor until it forms a crumbly mixture
- Add ingredients such as egg yolk, water, baking powder, salt and mixer to form a dough
- Remove the dough from the food processor and knead on a working medium that has been sprinkled with flour, knead for 5 minutes.
- Divide the dough into 16 portions (16 portions) and let rest for 30 minutes
- Preheat the oven to 375F or 190 C, and prepare a baking sheet and line it with parchment paper
- Cook the skirt steak in a skillet until browned and set aside,
- In the same skillet, sauté the potatoes, rutabagas, onions, salt, and peppers until thoroughly cooked.
- Roll out all the dough that has been distributed into 16 pieces, roll them into circles with a diameter of 10 inches.
- Then place a spoonful of filling on one of the dough circles, leaving the edges so it is easy to glue or close.
- Brush the edges with beaten egg, fold over half of the dough to cover.
- Pinch the edges of the dough to seal
- Place the pasties on the prepared baking sheet and don't forget to brush them with beaten egg.
- Make a small hole or cut in each pasty so steam can escape while cooking
- Bake at the set temperature for 45 minutes or 50 minutes or until the color turns brown or golden or until fully cooked.
- Serve while still warm, and enjoy British-style Mary Berry Cornish pasties.
