Curly’s pasty

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Week 7 of GBBO was another pastry week where the signature bake was a savory parcel. I thought I would have a go at my version of a Cornish pasty for #greatbloggersbakeoff2014. I am not usually a fan of Cornish pasties and would never normally eat them, but I wanted to try a slightly different version. The traditional Cornish pasty has a filling of beef, potato, onion and swede. My Curly’s pasty leaves the swede out and adds some herbs.

I used Paul Hollywood’s Cornish Pasty recipe because although he isn’t my favourite person (I think he is very arrogant), there is no denying that his food looks delicious. I found the recipe here: http://www.bbc.co.uk/food/recipes/classic_cornish_pasty_67037 and it features a video which I found really helpful – especially when it came to the crimping. I must have watched the video 3 or 4 times and still couldn’t figure out how to crimp the edge of my pasty! In the end I had to ask Rien to help me, so the crimping is down to him (he does have this uses).

Paul must be a hungry man because these pasties are enormous! Next time, I think I will make them half the size. I was really pleased with how these turned out; the pastry had a lovely texture and the filling was delicious. I will definitely make these again and possibly try a slightly different filling.

For the pastry
500g strong bread flour
120g suet
½ tsp salt
25g margarine
175ml cold water
1 egg beaten with a pinch of salt for the glaze

  1. Add the flour, suet, salt, margarine and water to a bowl. Use a spoon to combine the ingredients the best you can and the use your hand to crush the dough together to get a dry dough. If it isn’t coming together, add a a splash more water
  2. Turn out the dough onto a clean surface. You shouldn’t need any flour as the dough is tight rather than sticky, but if you do use a very small amount
  3. Knead the dough to combine the ingredients and break down the suet. Keep kneading for 5-6 minutes until your dough is smooth and glossy. If you watch the video in the original recipe, you can see Paul is really rough with the dough. Don’t be afraid to smack it around because this apparently gives the best results (and is quite fun)
  4. When the dough is smooth, wrap it in cling film and chill in the fridge for 30-60 mins

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For the filling
400g braising steak
500g waxy potatoes
175g onions
Salt and freshly ground pepper
1 tsp fresh thyme leaves
Knob of butter
Spray oil

  1. While the dough is resting, peel and cut the potato and onion. The potato needs to be roughly 1cm² and the onion fairly finely diced. Cut the beef into similar sized chunks as the potato. Put the ingredients into a bowl along with the thyme, season generously with salt and pepper

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  1. Lightly grease a baking tray with spray oil and line with baking or silicone paper (not greaseproof). Preheat the oven to 170°C (150°C fan assisted)
  2. After the dough has been left to relax, take it out of the fridge and divide it into four equal pieces. Roll each piece into a circle roughly 25cm wide

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  1. Spoon a quarter of the filling into one half of each disc. Put a knob of butter on top of the filling
  2. Carefully fold the pastry over and seal the edges by pushing them together with your finger. Crimp the edges to seal the filling in. You can either do this by twisting the dough over (watch the video) or by using a fork. Once you get to the edge, fold the end corners underneath the pasty

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  1. Put the pasties on the baking try and brush the top of each with the egg and salt mixture. Bake in the oven for about 45 minutes or until the pasties are golden brown. If after 35 minutes they aren’t browning, increase the oven temperature by 10°C for the last 10 minutes or so

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GBBO

 

Please visit www.mummymishaps.co.uk for more of the #greatbloggersbakeoff2014 bakes.

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