Pentillie’s Cornish Pasty Recipe
Gool Peran Lowen from us all at Pentillie!
To celebrate St Pirans Day we thought we would share our Pentillie Pasty recipe with you. We make this recipe time and time again, and it has proven to be fail proof. Using refined vegetable fat instead of lard, gives the pastry a lighter, flakier texture, with a reduced possibility of indigestion! This recipe will make 4 large pasties or 6 smaller ones.
You will need:
Large mixing bowl
Fork
Knife
Plate (to use as a template)
Rolling Pin
Chopping Board
Baking tray
Baking parchment
Ingredients:
1lb Plain Flour
4oz Refined Vegetable Fat (such as Cookeen or Trex) grated
4oz Stork (hard block for biscuits and pastry)
1lb Beef Skirt, cut into 1cm pieces
3 Waxy Potatoes (such as Desiree), chipped
1 Swede, diced
2 Onions, sliced
Butter 2, knobs per pasty
Salt & Black Pepper
Cold water
1 egg or milk to glaze.
Method:
Preheat the oven to 170 degrees celsius.
Rub together vegetable fat, stork, plain flour and a pinch of salt, but not completely, keeping a few lumps to make sure the pastry is flaky.
Add enough water to bind together – using a fork mix to form a dough. Rest in the fridge whilst you prepare your other ingredients.
Finely chop the beef and swede, and slice the onion.
Take the pastry out from the fridge and roll out to about 6mm thick on a lightly floured surface. Using a plate as a template cut around the edge so you get a perfect circle.
Fill one side of the pastry circle by ‘chipping’ your potato then adding the beef on top next place the onion and swede over the top. Next place 2 knobs of butter on the top and season very well with salt and black pepper.
Top tip: Be sure not to over fill the pasty, as the vegetables will pierce the pastry making holes in the pasty.
Now bring the empty side of the pastry over the top of the other and crimp the edges together, you may wish to glaze the top with a beaten egg or milk. Pierce the top and place onto a lined baking tray and bake for 20 mins then reduce the oven temperature to 150 degrees celsius and bake for a further 25 minutes until golden.
