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Cornish Pasties

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Cornish Pasties

Cuisine:British

Course:Dinner

1h 0m prep 50m cook 2h ready

About 9 servings Pasties are meat hand pies, originally from Cornwall, England. They were a portable lunch for miners and other laborers who needed a hearty meal that was easy to transport. This tradition of hand-held meat pies traveled to northern Michigan with Cornish immigrants, and these pies are now beloved by miners and regular folk alike. The addition of curry powder is nontraditional, but we appreciate the extra spice.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 4 cups (500g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 4 ounces (115g) leaf lard or suet or 1 stick (4 oz or 115g) cold unsalted butter
  • ¾ cup (175g) ice water
  • 2 large egg yolks
  • ¾ pound skirt, sirloin, or hanger steak, finely chopped (pieces should be about ½ inch)
  • ½ cup finely diced russet potato
  • ½ cup finely chopped onion
  • ½ cup finely diced turnip or rutabaga
  • 2 tablespoons all-purpose flour
  • (2 tablespoons minced herbs such as thyme, parsley, savory, or chives)
  • 1
    • ¼ cup green or black cardamom pods
    • 1 tablespoon plus 1 teaspoon cardamom seeds
    • 2 tablespoons cumin or black cumin seeds
    • 2 tablespoons black peppercorns
    • Two 2 ½- to 3-inch cinnamon sticks, broken into shards
    • 1 tablespoon whole cloves
    • (2 mace blades)
    • 1 teaspoon grated or ground nutmeg
    • Two 2 ½- to 3-inch cinnamon sticks
    • ½ whole nutmeg
    • 2 tablespoons coriander seeds
    • 1 tablespoon cumin seeds
    • 8 green cardamom pods
    • 1 teaspoon whole cloves
    • 1 teaspoon black peppercorns
    • 1 teaspoon fennel seeds
    • 2 teaspoons ground ginger
    • 2 bay leaves, crumbled
    Sub-recipe steps
    1. Place inside a thin, folded kitchen towel and smash with a rolling pin or a heavy skillet until lightly crushed: ¼ cup green or black cardamom pods
    2. Collect the cardamom seeds and discard the pods. Alternatively, use: 1 tablespoon plus 1 teaspoon cardamom seeds
    3. Combine the seeds in a spice grinder with: 2 tablespoons cumin or black cumin seeds; 2 tablespoons black peppercorns; Two 2 ½- to 3-inch cinnamon sticks, broken into shards; 1 tablespoon whole cloves; (2 mace blades); 1 teaspoon grated or ground nutmeg
    4. Grind the mixture to a powder. Store in an airtight container.
    5. About ⅓ cup
    6. This blend is heavier on warm spices: cinnamon, cloves, and ginger. Add ½ teaspoon or so to dishes like Chana Masala, Palak Paneer, or Spinach Pakoras.
    7. Place inside a thin, folded kitchen towel and crack into pieces with a rolling pin or a heavy skillet: Two 2 ½- to 3-inch cinnamon sticks; ½ whole nutmeg
    8. Place a large skillet over medium heat and add the cinnamon and nutmeg pieces along with: 2 tablespoons coriander seeds; 1 tablespoon cumin seeds; 8 green cardamom pods; 1 teaspoon whole cloves; 1 teaspoon black peppercorns; 1 teaspoon fennel seeds
    9. Toast, stirring frequently, until the spices are fragrant and browned. Transfer to a plate to cool completely. Fish out the cardamom pods, crack them open by pounding them under the side of a knife. Collect the seeds within, and discard the pods. Place the seeds in a spice grinder along with all the other toasted spices. Add: 2 teaspoons ground ginger; 2 bay leaves, crumbled
    10. Grind into a powder.
  • 1 ¼ teaspoons salt
  • ½ teaspoon black pepper
  • 1 large egg, beaten with 1 teaspoon water

Let's Cook

  1. Step 1.

    Whisk together in a medium bowl or pulse in a food processor to combine: 4 cups (500g) all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt

  2. Step 2.

    Add and work in with a pastry blender or your fingers or pulse until the fat is in very small pieces and the dough is crumbly: 4 ounces (115g) leaf lard or suet or 1 stick (4 oz or 115g) cold unsalted butter

  3. Step 3.

    Add and stir in or pulse until the dough just comes together in a shaggy ball: ¾ cup (175g) ice water; 2 large egg yolks

  4. Step 4.

    Knead the dough briefly until it forms a smooth ball. Flatten into a 1-inch-thick disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or overnight.

  5. Step 5.

    Mix together in a medium bowl and set aside: ¾ pound skirt, sirloin, or hanger steak, finely chopped (pieces should be about ½ inch); ½ cup finely diced russet potato; ½ cup finely chopped onion; ½ cup finely diced turnip or rutabaga; 2 tablespoons all-purpose flour; (2 tablespoons minced herbs such as thyme, parsley, savory, or chives); (1 tablespoon curry powder or garam masala, store-bought or homemade); 1 ¼ teaspoons salt; ½ teaspoon black pepper

  6. Step 6.

    Preheat the oven to 350°F. Lightly grease a large baking sheet.

  7. Step 7.

    Unwrap the dough and place on a lightly floured work surface. Divide the dough in half and keep half tightly wrapped. Lightly flour the top of the dough and roll out to just over ⅛ inch thick. Use a small plate to cut out 6-inch rounds of dough. Gather the dough scraps into a ball and roll out again, cutting out as many dough rounds as possible. Repeat with the second half of the dough. You should have about 9 rounds. Scoop ⅓ cup filling onto each piece of dough, leaving a ½-inch border around the edges. Lightly brush the edges with: 1 large egg, beaten with 1 teaspoon water

  8. Step 8.

    Bring the edges together and crimp them or use a fork to press them together. Cut a few small slits in the top of the pasties or prick a few times with a fork. Place the pasties on the prepared baking sheet and brush with egg wash. Bake until golden brown and firm, about 50 minutes. Let cool about 10 minutes before serving.

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