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Podcast: Recipe for the day
Episode:

Cornish Pasties
Category: Arts
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Publish Date: 2017-12-04 10:54:31
Description: Cornish Pasties If you have enjoyed this podcast please consider buying us a cup of coffee: http://ko-fi.com/kitchennewbie The great thing about pasties is they keep warm for at least an hour after baking if you wrap them in a tea towel. The potatoes should be cut thin, crisp like slices rather than diced (but now I do it differently) Pasties were miner’s dinners, with the savoury portion at one end and a sweet portion at the other. The crust was thrown away - it was usually dirty from miner’s fingers! This podcast has two ways of making a pastie. Traditional pastie You will need 500 g shortcrust pastry 4 medium potatoes 1 onion finely chopped 120 g swede, diced Salt and white pepper to taste 350 g best braising steak cut very small 50 g butter Cut the pastry into 4 equal portions. Roll out each section to the size of a small dinner plate. Combine the potato, onion and swede in a bowl and season with salt and pepper. Preheat oven to 220 C, 425 F, Gas7 Put the vegetables in the centre of each pastry casing and a quarter of the meat on top. Dot with butter, about a teaspoon on each pile. Moisten the edges, and fold into a semi circle, crimping the edges to form a seal. Wash with egg and milk if you wish. Bake for 10 minutes in the hot oven and the 35 more minutes at 170 C, 325 F, Gas 3 The way Diana does it now - Non traditional method You will need 1 onion cut fine 4 medium potatoes, diced small 120 g diced swede 1 carrot, diced 350 g braising steak (Can be a cheaper cut than the Traditional method such as shin) Fry the chopped onion and add finely cubed steak. Add 500 ml water or stock and cook for an hour or so until tender. Add the vegetables and cook for another 30 minutes. If too wet, you can thicken it or pour off into a jug to make gravy. Allow to go cold then make up into pasties as above. Bake in an oven at 190 C, 375 F, Gas 5 for 30 minutes.
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