Yes I know I’m supposed to be on a diet but I have been watching the Olympics, which has made me come over all patriotic and crave all things british. I spent a summer working in a pasty shop in Cornwall, so I like to consider myself quite the connoisseur. I love a nice bit of pastry but rarely make my own, so my boyfriend was delighted when he came home to find these in the oven. Traditionally the filling of pasties is uncooked, but I prefer to cook mine as they don’t take long to cook in my toaster oven and no one wants to eat raw potato!
330g of plain flour (I used the one for dumplings and noodles)
160g of butter
2 teaspoon on salt
150g of chopped steak
1/2 a carrot
1/2 an onion
1 – 2 cloves of garlic
250ml beef stock
1 teaspoon of mixed herbs
A pinch of coarse ground pepper
Fry the onion and garlic in a little oil for a few minutes until softened, then add the steak and fry until its been browned on all sides. Add your potato and carrot to the pan (these should be chopped into 5mm cubes or smaller). Fry this mix for a minute or so then add the stock and stir until it is bubbling. Then turn down the heat and cook for 20-30 minutes until all the stock has been absorbed. Set to the side and allow it to cool whilst you make the pastry.
Put the flour and salt into a bowl then rub in the butter. Butter is pricey here in Korea so you could use margarine instead but the flavor will not be as good. When the butter is rubbed in and the mixture resembles bread crumbs you can mix in the beaten egg. Form your mixture back into one big ball of pastry, cover in cling film and leave in the fridge for 30 minutes. Take a rest and watch an episode of your favorite show.
When the pastry has been chilled you can start to roll it out on a floured surface. Roll it out so it’s about 1/4 of an inch thick. It’s up to you how big you want to make your pasties. Personally I like them smaller rather than bigger. I made 7 with this amount of pastry. You can use any round implement you have to cut the circles, I used a bowl which has a diameter of about 13cm. Spoon in your filling (I used about 2 teaspoons for each one), then fold the pastry over and crimp the edges. Traditional Cornish pasties have the lovely twisted edge with 20 crimps but I was too eager to eat them and didn’t want to faff around with doing that. I just did a thumb print the whole way around. Brush them with an egg wash and bake them in a preheated oven for about 10-20 minutes at 200C or until the pastry is cooked and golden brown. Oven times can vary so just use your own judgement, my toaster oven seems to cook things far faster than my oven back home. You can eat them hot or cold although personally I think you can’t beat a warm one.