Cornish Pasty and Green Salad for 3000


 
Cliff Bartlett

Cliff Bartlett

R.I.P. 5/17/2021
I saw this recipe a few weeks ago and just had to give it a try. I'll give you my assessment at the end of this post. My wife made a delicious green salad to go along with it. Here's the pic's.

Cut some lard and butter into about four cups of bread flour.



Formed the dough ball, wrapped in plastic wrap, and placed in fridge overnight.



Here are the main ingredients for the stuffing. 12 oz. Beef Skirt Steak, turnip, gold potato and onion.



Chopped the all the ingredients. All of the ingredients are uncooked when the Pasty is stuffed.



Ingredients seasoned with salt, pepper and a healthy pinch of cayenne.



The dough ball was cut into four pieces and each rolled into flat dough circles about 8 inches. The dough is basted with an egg wash before stuffing.



The Pasty is closed after placing two thin slices of butter over the stuffing. It is then sealed with fingers and crimped shut with a fork. All four are complete.



The Pasties are then basted with the egg wash and pierced a couple of times with a fork.



I cooked these on my 26 OTG, indirect at 350 dome temperature for an hour.



Pulled after an hour and straight to the cooling rack.



Continued......
 
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On racks for about 5 minutes.



To the plates with my wife's green salad.



Closer plate shot.



Sliced open for filling.



Well, that's it. These were very good. The stuffing was fantastic, great flavors. I'd probably put in two pinches of cayenne next time, but that's just to my particular taste. The crusts are interesting. After reading a little bit about Pasty's I found the dough is similar to that of pie crust, however the dough in kneaded longer than pie crust dough to make it stronger, less flaky. It is supposed to be durable and more of a shell than a crust. Consequently, the dough was a little tougher than pie crust and that was a little different. As I said, the filling was very flavorful, but I have to say seemed a bit on the dry side. Overall, however we liked them and I would definitely give them a second try, maybe with a couple of tweaks to address comments above. Thanks for looking. Merry Christmas to everyone!
 
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That looks like something great to try. I feel like you could warm that up next day and eat it kinda like a pita bread sandwich or gyro.
 
very nice.

where I live(Keweenaw Peninsula of Michigan) use to be a huge mining area and a ton of Cornish people came here to mine. Most families grew up with Pasties (past-eees) and know how to make them... they were easily carried in miners lunch buckets and typically were a whole meal back in the day... Actually they were pretty large..

yours look awesome, and brings back a ton of memories of when I was little...my grandma made some killer ones

yum
 
Those look great. Maybe a little gravy will help with the dryness next time. Either way, I'd eat that and ask for seconds.
 
Man! Cliff, you are a top notch chef! And on the grill no less! Wonderful looking food and the prep was spectacular!
 
Those look great, Cliff! I'm always impressed with your grill baking skeels...
Maybe some celery or zucchini added in for moisture? And I know I'd be throwing in some garlic!
 
Cliff.
Cornish pasty's are gorgeous. I'd eat that in a heartbeat!!
(In the old Cornish mining days, the pasty was one half savoury, & one half sweet. Lunch with dessert in one package).
 
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