If you love a nice buttery crust and a filling that wraps it’s flavours around you like a nice warm hug when you’ve had a shit of a day, then you must try this pasty recipe. Although it’s not a traditional Cornish Pasty, the added sauces add a certain depth to the pasty filling that you aren’t going to be mad at.
These ingredients feed a family of 7 so if you are a family of 4, you’ll have left overs to take to work/lunch the next day. Win/win.

For the AMAZING pastry. Let me tell you, this recipe is all about this pastry so make sure you nurture it better than a newborn. 

300 grams cubed butter (if you have lard, go 2/3 lard, 1/3 butter)
600 grams of plain flour (plus extra for your work bench)
1 tsp salt
1 to 2 eggs beaten, for glazing
100 mls of cold water

For the filling:

This is the filling I used this day, although let your imagination run wild. Make a cauliflower curry, use your leftovers! You can make this as vegetarian as you like or you can stuff it with a farm full of livestock.

500 grams of cubed pork (or you can use mince, whatever is easier for you)

(Pre marinate the pork in 1 tablespoon of honey, 1 clove of finely chopped garlic, 4 tablespoons of soy.) You can even use a marinated pulled pork – this would work amazingly. If you don’t feel like cooking it yourself, used a pre made pulled pork to make your life easier. Aldi make a delicious one!

Ingredients:

2 green apples skin off (I have a slinky machine which peels and cores the apples)

2 cups of kale (then shredded in the food processor)

4 slices of short cut bacon diced finely1 large onion finely chopped

1 cup of frozen corn peas carrots (slightly defrosted)

A sprinkle of pepper or chilli (optional)

2 tsp plain flour

Pasty ingredients

1 – Rub the cubed butter into the flour until the mixture resembles bread crumbs.

2 – Add the salt and about 100 mls (maybe 10 mls more) of cold water to bring the mixture together to make a soft dough.

3 – Knead the dough briefly on a lightly floured surface. Place in cling wrap, give it a little kiss, and place in the fridge for about an hour to chill and rest.

4 – Pre heat your oven to about 190 degrees. Mix all the filling ingredients.

5 – Once the hour is up, on a well floured surface, roll your pastry out to a thickness of about 5mm.

6 – Using a round plate (maybe a side plate or a saucer), cut circles out of your dough and re roll the off cuts in order to do it all over again until you’ve lost your will to live.

7 – In the middle of your circle, place your mixture leaving about a 2cm border around the edges. This is where you will brush a little of the beaten egg in order for it to hold together when you fold the pastry.

8 – Pull both edges up over the filling and press together to seal it.

Be sure to leave a 2cm border around the edges of your pasty

9 – Depending on your mood, either crimp the sealed edges with your fingers to form a decorative ridge along the top, or get fancy and form twists with the pastry.

Form the edges on your pasty

10 – Brush a little beaten egg all over the finished pasties and bake in the centre of the oven for about 40-45 minutes until golden brown.

Buttery Pasty For The Win

Enjoy!