one of my friends, miss cathryn, recently made some pasties, and inspired me to do the same. this is what i did with what i had. what i made was by no means authentic cornish pasties, but i don't think i heard a single complaint. i didn't have any lard, so i used the 2 cartons of sour cream i had in the fridge to make the pastry. i didn't have turnips or swedes and wasn't going to the shops just to get for that either, so i did the sacrilegious and used carrots(!!!).
i really did go out of my way to not be authentic, didn't i? but they were delicious, and with that, i rest my case.
makes 16 big pasties
2x300ml cartons sour cream
4 cups strong bakers' flour
combine together in the thermomix or food processor until the flour and cream come together. tip the mixture onto a lightly floured board and knead lightly into a ball and place into a plastic bag. seal and place in the refrigerator to rest.
1 large onion
3 large carrots (or turnips/swedes, if you want to get it right)
30 grams olive oil
1 kilo skirt steak
3 large potatoes
salt and pepper to taste
1 or 2 eggs
line 3 baking trays with baking paper.
place the onion and carrots/swedes/turnips in the thermomix bowl and chop on speed 5 until just chopped - you can hear when this is done and this takes about 3 or 4 seconds. add the olive oil and saute for 8 minutes at 100C on speed 1.
i like my steak and potatoes cubed by hand, but this can be chopped up with the thermomix, if desired. if you want to chop the steak with your thermomix, cut the meat into 4 centimetre cubes and chill in the freezer for about 30 minutes before chopping. turbo once or twice to get the consistency you like. peel the potatoes and quarter, and place into the thermomix bowl. chop the potatoes using the turbo function pressing the turbo button once or twice to get the size you like. combine the carrots, onions, potatoes and meat together and season generously.
preheat the oven to 200C.
retrieve the pastry and divide it into 16 portions and roll each portion into a thin disc. you will be surprised at how thin this pastry can be rolled and even more surprised at how strong it is...at least i was - it holds the filling admirably. once all the discs have been rolled, divide the filling amongst them. fold the pastry over and press to seal, then crimp however you wish. if you don't do the crimping thing, just press the tines of a fork around the pastry - not only does it add a decorative feature, it helps to seal the pasty. place the pasties on the prepared baking trays. place the egg(s) into a bowl and whisk lightly. brush the pasties with the egg generously and bake the pasties for 25 minutes or until golden.