Mary Berry Cornish Pasty Recipe

The Mary Berry Cornish pasty is a savory pastry dish filled with diced potatoes, onions, steak and swede. It’s easy to make and can be served as an appetizer or main course. This recipe requires minimal effort and tastes absolutely delicious! So, let’s get started!

What is the Mary berry Cornish pasty?

A Cornish pasty is a pastry turnover filled with beef and veggies, making it an ideal savory dish to serve as either an appetizer or main course. This classic recipe was perfected by the famous English food writer and television presenter, Mary Rosa Alleyne Hunnings DBE (AKA Mary Berry) who pursued her love of cooking in domestic science classes and college.

This pasty has a flaky and buttery pastry crust that encases a savory filling of diced potatoes, onions, steak and swede. Its flavor is slightly salty with a hint of sweetness from the vegetables inside.

I first discovered Mary Berry Cornish pasty when I saw a picture of it on social media. It looked so delicious that I had to try it! Once I made it, I immediately fell in love with the flavor and texture.

How to make Mary berry Cornish pasty?

Making Mary berry Cornish pastry is pretty easy. The key here is to use cold butter and water when making the crust to ensure a flaky and buttery pastry. Let’s have a look at the ingredients and directions below:

INGREDIENTS LIST FOR CORNISH SHORTCRUST PASTRY

• All-purpose flour: All-purpose flour is a type of wheat flour that can be used for a variety of baking recipes. It has a medium gluten content and can be used in pastry, bread, cakes, muffins and cookies.
• Baking Powder: Baking powder is a leavening agent used in baking recipes such as cakes, muffins, bread and pancakes. It helps to create air pockets in the dough or batter which makes it light and fluffy when baked.
• Cold Water: Cold water is needed in pastry making to ensure that the butter remains cold which helps create a flaky crust.
• Salt: Salt helps to enhance the flavor of food by adding complexity and balance while also providing structure and texture to the dough.
• Egg Yolks: Egg yolks are the yellow-colored part of an egg that is high in fat and protein. They are often used for baking recipes such as cakes and custards as they help to bind the ingredients together.
• Unsalted Chopped Butter: Unsalted butter is a type of butter that has not had any salt added to it. It is used in baking recipes as a fat source which helps create the desired texture and flavor of food.

Ingredients List for Pasty Filling

• Diced Potato: Diced potatoes are used as a filling for the Cornish pasty. They provide texture and structure to the dish while also adding slight sweetness.
• Thin Sliced Skirt Steak: Skirt steak is a flavorful cut of beef that is best cooked quickly over high heat. When added to the Cornish pasty, it adds texture and flavor to the filling.
• Salt: Salt helps to enhance the flavor of food by adding complexity and balance while also providing structure and texture to the dough.
• Chopped Onion: Onions are a great way to add depth of flavor to dishes. When chopped, onions can provide an aromatic base layer of flavor that adds balance and complexity.
• Diced Rutabaga/Swede: Rutabagas, also known as swedes, are root vegetables that have a sweet and earthy flavor. They are a great addition to the Cornish pasty as they add complexity and sweetness to the overall flavor.
• Egg Beaten (for egg brush): An egg wash is a combination of eggs and milk or cream that helps to give pastries a golden color when baked. It also provides a glossy finish.
• Ground Black Pepper: Ground black pepper is made from grinding up peppercorns and can be used to add subtle heat and spice to dishes.
• Butter Diced: Butter is a fat source that adds flavor and richness to dishes. When diced, it helps to ensure the even distribution of the butter throughout the pastry dough or filling.

Step-by-step instructions

Step 1

In a large mixing bowl, combine the all-purpose flour, and baking powder. Make sure to mix them well.

Step 2

Add the egg yolk and cold water to the flour mixture. Stir until it forms a dough.

Step 3

Sprinkle kosher salt on top of the dough and add cubed butter or margarine.

Step 4

Knead the dough until it becomes smooth and elastic. You can also use a stand mixer with a dough hook for easier kneading.

Step 5

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Step 6

While waiting for the dough to chill, prepare the filling by combining diced potatoes, onions, salt, pepper, chopped skirt steak, swede, and unsalted butter in a bowl. Mix them well.

Step 7

Preheat your oven to 375°F (190°C).

Step 8

After 30 minutes, remove the dough from the refrigerator and roll it out on a floured surface until it becomes thin.

Step 9

Cut the rolled-out dough into four equal pieces.

Step 10

Place a generous amount of filling on one side of each dough piece, leaving a 1-inch border around the edges.

Step 11

Gently fold over the other side of the dough to cover the filling and seal it by pressing down on the edges with your fingers or using a fork to crimp the edges.

Step 12

Place the pasties on a baking sheet lined with parchment paper.

Step 13

Brush beaten egg over each pasty to give it a shiny glaze when baked.

Step 14

Bake the pasties for 40-45 minutes or until they turn golden brown.

Step 15

Let them cool for a few minutes before serving and enjoy your homemade Cornish pasties!

Tips

– Use cold butter and water when making the pastry for the best results.

– When rolling out the pastry, make sure it is rolled thin enough so that it doesn’t become too dense when cooked.

– For a vegetarian version of the pasty, replace the steak with mushrooms or chickpeas.

– To get an even crispier crust on your pasty, brush it with melted butter before baking in the oven.

Nutrition Information

• Serving 4
• Calories 580 Kcal
• Vitamin A 815IU
• VitaminC 16.7mg
• Fiber 4g
• Fat 32g
• Potassium 821mg
• Iron 7.4mg
• Protein 22g
• Sodium 1026mg
• Calcium 143mg
• Sugar 2g
• Carbohydrates 72g
• Cholesterol 182 mg

What to serve with Mary berry Cornish pasty?

Mary berry Cornish pasty is best served with a side of vegetables or salad. It is also great on its own as an appetizer or main course. Some side dish ideas include roasted vegetables, mashed potatoes, coleslaw, green beans and fresh leafy greens. For something sweet to pair your pasty with, try a simple fruit salad or a dollop of homemade chutney.

How to store The leftover pasty?

You can store leftover Mary berry Cornish pasty in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F and place the pastry on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until heated through.

Can pregnant women eat this?

Yes, pregnant women can safely eat Mary berry Cornish pasty as long as it is cooked thoroughly and made with pasteurized eggs and dairy products. However, it is always best to consult with your doctor before eating any type of food if you are pregnant.

Wrapping Up

Thanks for reading this guide on Mary berry Cornish pasty recipe. I hope you’ve found this article helpful and informative.

I think by now, you’ve understood how can you make your own delicious pasty. So, gather everything and give this recipe a try today.

Don’t forget to share your creations in the comment below.

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