Thermomix Cornish Pasties
Thermomix Cornish Pasties are a deliciously, crisp, buttery, biscuit-style pastry enclosing a meat and vegetable filling. Perfect for lunch on the run or a picnic.
Equipment
Ingredients
Cornish Pastry
- 550 g all purpose flour plain
- 270 g cold butter cut in cubes (Traditionally use ½ lard ½ butter)
- 160 g cold water
Cornish Pastie Filling
- 170 g brown onion cut in ¼
- 220 g potato preferably waxy potatoes cut in ¼
- 140 g swede
- 400 g skirt beef chopped in 1 cm cubes
- 1 teaspoon salt
- ¾ teaspoon black pepper
- 70 g butter melted
- 1 egg beaten
Instructions
Pastry
- Add the flour and cubed butter to the bowl. Combine 15 sec/Speed 4550 g all purpose flour, 270 g cold butter
- Scrape down the bowl.
- Add water. Set to Dough 1 minute.160 g cold water
- Scrape down the bowl.
- Use the spatula to see if the pastry will push together. If not add another 10sec/dough mode
- Place a piece of plastic wrap on the bench.
- Tip the pastry on the plastic and use the plastic to fold over the pastry and bring it in to form a cohesive square of pastry in the plastic wrap. Refrigerate for at least 30 minutes.
Meat & Vegetable Filling
- Add onion to the TM Bowl, Chop 4 sec/Speed 4170 g brown onion
- Remove onion and place into a large bowl.
- Add potato to the TM bowl. Chop 5 sec/Speed 4.220 g potato
- Remove and place into the bowl with the onion. If there are any large poieces cut them manually.
- Add swede to the TM bowl. Chop 5 sec/Speed 4.5.140 g swede
- Remove and place into the bowl with the onion. If there are any large pieces cut them manually.
- Cut the meat into 1cm pieces or smaller.400 g skirt beef
- Add salt, pepper, and butter over the meat and vegetables.1 teaspoon salt, ¾ teaspoon black pepper, 70 g butter
- Stir until combined by hand.
Construct The Pasties
- Remove the pastry from the fridge and roll until 2-3mm thick.
- Line a baking tray with paper.
- Pre-heat the oven to 160 degrees fan-forced
- Use a plate as a guide to cut 8 circles from the pastry.
- Place a generous quantity of filling down the middle of the pastry leaving space at each end.
- Lift each side of the pastry circle up and press the edges together into a half circle.
- Starting at one corner fold it in toward the pastie and continue to crimp the edge until you reach the end.
- Repeat with each pastry.
- Brush each pastie with egg wash.1 egg
- Bake for 50-60 minutes or until golden. If they haven't browned at the end of the 60 minutes increase the heat to 170-180 for the final ten minutes.
- Allow five minutes to cool and serve.
Notes
*If the pastry is colouring too quickly on the edges your oven is too hot. Reduce the heat and cover the edges with aluminum foil to prevent further browning.
NOTE 1:
All oven temperatures vary so please watch your pasties carefully as they cook.
NOTE 2:
This pastry will make:
9 cornish pasties
8 regular pies
2 large family pies
Nutrition
Calories: 639kcalCarbohydrates: 54gProtein: 15gFat: 40gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 2gCholesterol: 113mgSodium: 537mgPotassium: 375mgFiber: 3gSugar: 2gVitamin A: 946IUVitamin C: 10mgCalcium: 42mgIron: 4mg
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