• Prep Time
    1hr
  • Cook Time
    45m
  • Difficulty
    medium
  • Serves
    4
  • Author
    Matt's Kitchen

Dinner, Lunch, Cakes & Baking

The Traditional Cornish Pasty

Cornish Pasty week is running from the 24th February to the 2nd March. We thought we’d come up with a recipe that takes the pasty back to were it all began. When Pasties weren’t only savoury, but offered up a sweet treat. We decided to use St. Dalfour Preserve to offer this sweet twist.  This addition was to provide the hard workers of Cornwall with a main course as well as a dessert!

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For the pastry

400g strong bread flour

100g suet

20g salted butter

160ml water

1 large egg

Pinch of salt

For the savoury filling

370g diced beef skirt

240g diced & peeled potatoes

120g diced & peeled swede

120g onion

Chopped garlic clove (optional)

Pinch of salt & pepper

For the sweet filling

150g diced & peeled cooking apples

100g St. Dalfour Blackcurrant Preserve

4 tsp caster sugar

Pinch of powdered ginger & cinnamon

Method

Sift all the dry ingredients for the pastry into a large mixing bowl and combine thoroughly

Add the wet pastry ingredients to the bowl and gently mix together using your fingers or a large spoon

Once formed into a dough, turn out onto your work surface

Knead the dough for about 5 minutes or until the dough is smooth and no longer feels grainy

Once smooth, wrap in clingfilm and chill in fridge for at least 30 minutes

Whilst chilling, gather two separate large bowls for your sweet and savoury fillings

Proceed to peel and chop all the savoury & sweet ingredients, including the St. Dalfour Blackcurrant Preserve, before placing them into their specific bowls, making sure to not combine the two. (Use two separate chopping boards to help with this)

Set the fillings to one side and preheat your oven to 180’c/ Gas mark 3 and lightly grease or line a large baking tray

Once the dough has chilled, divide your dough into 5 sections – 4 to form into discs for the pasties and one to create the sweet and savoury divide

Once your discs have been formed, leaving 1/2 of each disc bare, place your savoury filling in 2/3 of the semi-circle

Take ¼ of your 5th dough ball and create a strong wall across the line of savoury filling

Add your sweet filling to the final 1/3, still leaving half the disc bare

Fold over your pastry disks making sure to secure around all edges with a fork or small twists if you’re an experienced baker or just wish to give it a go

Feel free to add a decoration to the pasties on either the savoury or sweet side to differentiate the two and brush over the top with a little milk or egg wash

Place in the over for 45 minutes or until the pastry is golden brown. Turn up the temperature for the final 10 minutes if your pastries aren’t browning but keep a close eye on them

Leave on a cooling rack until room temperature and serve