Cornwall pasty pastry
How to make Cornwall pasty pastry
A true classic from the United Kingdom, more specifically from the Duchy located at the southwestern most tip of the island. However, it’s perfectly easy to make a Cornish Pasty here too!
Chop all vegetables and the meat into equally sized pieces of 1 cm. Place some Risso Cuisine with 20% butter in a saucepan and sear the meat very quickly. Remove the meat from the pan.
Now place some Risso Evolution in a cooking pot. Brown the onion and then add all chopped vegetables and the peas, along with 1 tablespoon of black bean sauce. Season with salt and pepper.
Stir thoroughly and add the soupspoon of flour. Allow the filling to cool down a little and then stir in the meat.
Cut out a few circles of Banquet d’Or puff pastry with a diameter of approx. 12 cm. Brush the pastry circles with beaten egg.
Place approximately one and a half soup spoons of filling in the centre of each circle. Place a second circle on top of this circle and press firmly around the edge.
Make a small incision in the top of the pastry circle. Brush the pastry with beaten egg and allow to rest for 1 hour in the refrigerator.
Bake for approximately 22 minutes in a fan oven at 175°C.
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