I’m still working my way through my #100bakesposterchallenge and am really enjoying it. There are bakes I’ve made before a few times over and some I haven’t tried at all. Usually the ones I haven’t tried are down to whether they look complicated or are much easier to buy ready made.
I must admit I love a good, well made Cornish Pasty even though they are an occasional treat. I live in North Yorkshire and love the ones that Voakes Pies make. They sell them in local farm shops and village shops so I’ll buy one for my lunch from time to time. Their pastry just melts in the mouth. So why do I need to make my own?
I found a good recipe in the very first Bake Off book: The Great British Book Of Baking. The pastry uses half butter and half lard/ vegetable shortening. I hadn’t used lard in shortcrust pastry since I was at school doing Home Economics back in the 1980s! I never buy lard but I’ve bought vegetable fat for the odd recipe. Luckily my local village shop had one pack of lard left in their fridge.
On Saturday the weather was really cold, frosty and foggy here. The fog set across the Vale of York and it was so difficult to see anything! A day of catching up on chores, watching TV, crocheting my latest blanket and baking some pasties. When Mr S asked what we were having for tea, he didn’t seem that keen that all we were having was a homemade pasty and some beans. He’d been out to the supermarket before and was saying he’d buy some steaks. But much as I love steaks and Mr S’ steaks are delicious, I didn’t want to waste the beef I’d bought especially to put in the pasties.
The recipe suggests using lean beef skirt but there was no such thing in the supermarket I was in at the time (Tesco) and I didn’t have time to go along the High Street looking for a butcher to find some beef skirt. So I chose a thin quick cooking steak and trimmed it into tiny pieces.
To start making the pastry I used the lard and butter straight from the fridge and grated it straight from the packet into the mixing bowl along with some strong white bread flour. Then, to combine the pastry together, I poured in ice cold water and brought it together using a large palette knife. The recipe advises not to handle the pastry too much. With me having really hot hands from the joys of the peri menopause, this is definitely a good thing!
Once I’d got the pastry into one big ball, I wrapped it up in cling film and put it in the fridge to chill. While it was chilling, I got the filling ready. As mentioned before the beef was chopped into tiny chunks of 1cm square. Then I finely sliced a small onion, and some small potatoes as well as some swede. I put these to one side while I waited for the half an hour to be up.
Now for the really fiddly bit! The recipe said that it made 6 pasties so I weighed the pastry and divided it into 6 equal portions. One by one I rolled out the pastry carefully into circles and cut round making a neat circle with a small plate. With the off cuts, I got another pasty out of it! So seven pasties altogether!
To put the filling in the pasty, you start by putting a layer of onions, swede, the beef and then the potatoes on top. Making sure they are well seasoned with salt and pepper as well. This you have to do on one side of the pastry circle. Then the other side is the one you fold over on top. I moistened the edge of the circle round where the filling was placed, folded the pastry over and did my best to pinch and crimp it like pasties are meant to look.
I put four pasties on one lined baking tray and three on another ready to go into the oven. But first, I brushed the pasties over with beaten egg. Baked first at 200oC for 15 minutes but then the temperature was reduced to 180oC for another 15 minutes. By this time, the pasties were a golden brown on top and smelling wonderful. I served ours with baked beans and a dollop of HP sauce but some people might have chips or vegetables. I just fancied beans for a change and why not?
Although time consuming, I really enjoyed making these pasties and would make them again if I ever have enough time. They did take nearly 2 hours to get ready and Mr S got out the crackers and cheese beforehand to have a “starter” I, on the other hand cracked open a mini bottle of Welsh Cake gin which my kids bought for me. 🤣
The one criticism I would have of the pasties is I could have put more filling in. I wasn’t sure whether it would cook properly with what was already in it or whether it would puff up and explode out of the pasty. The pastry tasted really lovely and I definitely think the lard gave it a lovely effect.
I’d just like to add a note here: you may have noticed that sometimes on my posts I include recipes and sometimes I do not. If I include a recipe on the post, that is because it is my own. Could I just ask though, that if you bake and share my recipe on social media that you give me a credit for it? A lot of effort goes into creating recipes. If I have used someone else’s recipe, then I always state that and try to find the link online so you can have the recipe yourself. If that recipe is not available online then please do not ask me for the recipe as if doing so, I will be infringing the recipe creator’s copyright. I have had several messages recently asking for recipes- and a couple have even been quite rude. I do not tolerate rudeness of any shape or form on my blog. It takes nothing to be kind or courteous.
Love Sam. Xx