|Ardrossan, another nice town on the Yorke Peninsular
I’m sorry we only have Cornish Pasties said the lady at the Bakery. Mr Gnome explained to her that was exactly what we wanted and we had driven all the way from Canberra for one, well maybe a couple we bought some for dinner….
The Cornish pasty is known and loved throughout Great Britain and Ireland and not surprisingly when a Cornish pasty recipe so simple and easy.
The pasty evolved for Cornish tin miners, who, unable to return to the surface at lunchtime had a hearty, easy to hold and eat, lunch dish. With their hands often dirty from a mornings work, the pasty could be held by the thick pastry crust without contaminating the contents.
The Cornish Pasty is great for a lunch box but also makes a great main course dish when served with fresh vegetables.
Try this recipe;
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 10 minutes
For the Pastry
110g plain flour
Pinch of salt
55g butter, cubed
2-3 tbsp. cold water
For the Filling
50g onion, finely chopped
110g potato, cut into 5 mm dice
110g, cut swede into 5 mm dice
110g rump steak, cut into small cubes
Salt and pepper
1 egg, lightly beaten
Makes 2 pasties
Pre-heat oven to 220 °C
First make the shortcrust pastry.
Place the flour, butter and salt into a large clean bowl.
Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry,
Wrap the dough in Clingfilm and chill for a minimum of 15 minutes, up to 30 minutes.
The dough can also be made in a food processor by mixing the flour, butter and salt in the bowl of the processor on a pulse setting. When the mixture resembles breadcrumbs, add the water, slowly, through the funnel until the dough comes together in a ball. Wrap in Clingfilm and chill as above.
Divide the pastry into 4 and roll each piece into rounds the size of a tea plate (approx. 150mm).
Place the onion, potato, swede and meat into a large mixing bowl and mix thoroughly. Season well with salt and pepper.
Divide the meat mixture between each pastry circle and place to one side of the circle. Brush the edges with a little beaten egg.
Fold the circle in half over the filling so the two edges meet. Crimp along the seam to create a tight seal. Brush each pasty all over with the remaining beaten egg.
Place the pasties on a greased baking sheet and bake for 45 minutes until golden brown.
Serve hot or cold.
Ardrossan has a grain terminal and “one steel” have a quarry here for what looks like dolomite, necessary for steel making.
To Adelaide in the Morning.