Traditional cornish pasties are filled to the brim with meat and veg; all encased in short crumbly pastry. The ideal takeaway lunch to keep you warm as this stubborn weather continues to be unchangeable.
I decided to give the traditional cornish snack a twist by adding in moroccan spices into the pastry and changing the beef mince to lamb.
All you have to make is the pastry, so these are really easy and aren’t time consuming.
It was torture as the smell of spices bubbled away in the oven, but I stayed patient. However, about three minutes after emerging from the oven; one pasty was waiting for me on my plate, and another was already in my mouth.
These technically aren’t cornish (can we just call them London pasties?) but they’re still just as succulent as the ones you ate on holiday in Cornwall as a child and they still make the perfect weekend lunch.
- 250g plain flour
- 1 tsp. turmeric
- 1 tsp. smoked paprika
- 1/2 tsp. salt
- 125g cold unsalted butter, diced
- 2-3 tbsp. cold water
- 1 egg, beaten, to brush tops of pasties
- 200g minced lamb
- 1 tsp. plain flour
- salt and pepper
- 1 red onion, peeled and diced
- 100g sweet potato, peeled and diced
- 1 garlic clove, crushed
- 1/4 tsp. cinnamon
- 1/4 tsp. mild chilli powder
- 1/2 tsp. cumin
- 1/4 tsp. turmeric
- 40g unsalted butter
For the Pastry:
Place the plain flour, spices and salt into a medium bowl. Rub the cold, diced butter into the dry ingredients using your fingertips until it resembles crumbs. Add in the egg yolks and mix slightly; then begin to add in the water, a tbsp. at a time, until a dough begins to form. You may only need 1 tbsp. of water or all three, it really depends on your ingredients. Your looking for a pliable pastry that leaves the sides of the bowl clean. Wrap the pastry in cling film and leave to chill in the fridge for 30 minutes.
Rolling and filling the Pasties:
Pre-heat your oven to 180C and line a baking tray with baking parchment.
Place the lamb mince and plain flour in a small bowl. Add a few pinches of salt and pepper and mix together so that the mince is coated in flour. In another small bowl combine the red onion, sweet potato, crushed garlic and spices.
Lightly flour your work surface. Take your pastry from the fridge and begin to roll it out to about 3mm thickness, using a floured rolling pin. Once your pastry is rolled out, take a plate approx. 17cm in diameter. Using this as a guide to cut around, cut out four circles from the pastry (you may need to re-roll your pastry for the last circle.)
Place a quarter of your meat filling onto one side of each pastry circle followed by a quarter of your vegetable/spice mix; making sure to leave a border around the edge. Place a few small pieces of butter on top of the filling. Brush the outside of the pastry circle with beaten egg. Fold the bare pastry half over the filling half and press the edges so that the filling is sealed inside. Crimp the edges of the pasty by folding it over itself or by pressing a fork along the edge. Poke a small hole in the top of the pasties to let the steam escape while baking. Brush each pasty with beaten egg and bake for 40-50 minutes until golden brown and bubbling.