Savoury pastries are brilliant. On a cold night there is nothing better than a warm, flaky, comforting pastry that is filled with savoury goodness.
I love puff pastry tarts, especially ones that are smothered with goats cheese and caramelised onion or brie and caramelised plums. Corned beef pie reminds me of my childhood. I grew to love corned beef. Pork pies during the festive season are a must, too.
Where would we be without shortcrust pastry? Used in sweet and savoury baked goods alike, it is the epitome of savoury pastries. My mom makes the best shortcrust pastry. She knows the recipe so well that she adds ingredients by instinct. The pastry is always perfect. Is there anything that she can’t do right?
Due to my mom being Shortcrust Queen, she made the pastry for these lovely pasties. We worked together, creating these wonderful pasties, with my mom certainly taking on the more difficult task. I merely chopped turnip, onion and potatoes and assembled the pasties when it was time.
Pasties are normally made with skirt steak or a mixture of cheaper cuts. I’ve seen some variations which have called for pig’s cheeks, but I used steak mince as it’s quite inexpensive and takes little time to cook.
These cornish pasties are great. They are visually appealing, rustic and they taste awesome too. I served them with lovely little peas.
Shortcrust ingredients (Makes 5 pasties):
- 30g self-raising flour
- 90g plain flour
- 30g butter
- 30g margarine
- 15g sugar
- 15ml water
- Rub the butter and margarine into the flours until no lumps remain.
- Make a well in the centre and place the water and sugar into this.
- Mix the ingredients to a smooth paste.
- Turn out onto a lightly floured work surface and knead to a light, short dough.
Cornish pasty ingredients:
- 1/2 medium turnip
- 1 large potato
- 1 large onion
- 400g steak mince
- Preheat oven to 210C/200F/Gas 7.
- Roll out the pastry to around 5mm thick and cut out circles that are approximately 16cm in diameter.
- Peel the turnip, potato and onion and cut into small cubes that are around 1.5cm. Combine all of the vegetables in a bowl with the steak mince and season with salt and generous amount of black pepper.
- Divide the filling between the pastry circles, spooning the mixture into the centre of each circle. Brush the edges of the circles with a little water, bring the sides together and crimp over the top.
- Place the pasties on a lightly greased baking tray and brush with eggwash. With the tip of a sharp knife, make a small incision to one side of the crimping in order to allow steam to escape. Bake for 30-40 minutes, or until the pasties are golden brown and the base is brown and firm.