Cornish graze

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   Prepare the necessary ingredients to prepare the Cornish pasty dough. The butter and water should be well chilled, so remove them from the refrigerator immediately before use. Take the highest grade flour.

2. STEP 2

   

   Mix flour with salt and sift through a sieve. This will enrich the flour with oxygen and improve the structure of the dough.

3. STEP 3

   

   Cold butter, cut into cubes and combine with flour.

4. STEP 4

   

   Grind everything with your hands until you get crumbly crumbs. Do this very quickly so that the butter does not have time to melt from the heat of your hands.

5. STEP 5

   

   Pour cold water into the butter crumbs and quickly knead the dough. Speed ​​in preparing shortcrust pastry plays a big role; delaying the process will make it harsh. Gather the dough into a ball and refrigerate for 30 minutes.

6. STEP 6

   

   Lean beef is traditionally used for the filling. I used veal so that the filling would cook faster.

7. STEP 7

   

   Wash the meat and dry it well. Cut the meat into small cubes. The baking time will depend on the size of the cut. The finer the meat is chopped, the faster the filling will be ready.

8. STEP 8

   

   Peel the onions, wash them, cut them into small cubes.

9. STEP 9

   

   Wash the potatoes with a brush or stiff sponge under running water. Peel the potatoes and cut into small cubes. It is desirable that the shape and cut size of the filling components be the same.

10. STEP 10

    

    Combine the prepared meat, potatoes and onions in a convenient container. Salt, add black ground pepper, stir.

11. STEP 11

    

    Divide the chilled dough into 4 parts.

12. STEP 12

    

    Roll each part of the dough into a round layer with a diameter of about 20 cm. You can trim the dough with a suitable plate.

13. STEP 13

    

    Place a quarter of the filling on half the layer.

14. STEP 14

    

    Bring the edges of the dough together to form a semi-circular pie. Pinch the edges of the dough well with a twisted edging or flagellum.

15. STEP 15

    

    Make slits on top of the pie to allow steam to escape. Similarly, form pies from the remaining parts of the dough.

16. STEP 16

    

    Beat the egg with water until smooth.

17. STEP 17

    

    Place the formed pies on a sheet covered with parchment. Brush top with beaten egg.

18. STEP 18

    

    Bake the cornish paste in an oven preheated to 170-180C for 1 hour until golden brown. To prevent the dough from drying out during prolonged baking, I advise you to cover the pies with foil in the middle of cooking.

19. STEP 19

    

    Serve the Corniche warm. Bon appetit!