Jamie Oliver Cornish Pasty

Jamie Oliver Cornish Pasty is a delicious and traditional British handheld pie filled with a hearty mixture of beef, potatoes, swede (rutabaga), and onions, all encased in a golden, flaky pastry. This classic dish originates from Cornwall and has been a staple of British cuisine for centuries, offering a perfect balance of flavors and textures.

What is Jamie Oliver Cornish Pasty?

A Cornish pasty is a savory, semi-circular pastry filled with finely chopped or diced beef, root vegetables, and seasoning. The filling is sealed inside the dough, creating a crimped edge, and then baked until golden brown. This iconic dish was originally made for Cornish miners, as the sturdy crust allowed them to hold the pasty without touching the filling.

Other Popular Recipes

• Jamie Oliver Mussels Soup
• Jamie Oliver Mulligatawny Soup
• Jamie Oliver Vegetarian Meatloaf
• Jamie Oliver Fish and Chips

Why You Should Try This Recipe

• Traditional and authentic: A classic British dish with a rich history.
• Hearty and filling: Packed with protein and vegetables, making it a satisfying meal.
• Perfect for on-the-go: A convenient handheld meal, great for lunchboxes or picnics.
• Easy to customize: Can be adapted with different fillings.
• Simple yet delicious: Uses basic ingredients but delivers incredible flavor.

Ingredients Needed to Make Jamie Oliver Cornish Pasty

For the Pastry:

• Plain flour (500g) – Forms the base of the pastry.
• Unsalted butter (125g, cold and cubed) – Adds flakiness.
• Lard (125g, cold and cubed) – Enhances texture.
• Cold water (about 150ml) – Helps bind the pastry.
• Salt (1 tsp) – Enhances the flavor.

For the Filling:

• Beef skirt or chuck steak (300g, finely diced) – The best cut for a juicy filling.
• Potato (1 large, finely diced) – Adds heartiness and texture.
• Swede/rutabaga (150g, finely diced) – A key traditional ingredient.
• Onion (1, finely chopped) – Brings sweetness and depth.
• Salt and black pepper (to taste) – Essential for seasoning.
• Butter (20g, cubed, optional) – Adds richness.

For Assembly:

• Egg (1, beaten) – For glazing the pasties.

Equipment Needed

• Mixing bowls – For preparing the pastry and filling.
• Rolling pin – For rolling out the pastry.
• Sharp knife – For chopping ingredients.
• Baking tray – For baking the pasties.
• Pastry brush – For egg wash.

Instructions to Make Jamie Oliver Cornish Pasty

Step 1: Make the Pastry

1. In a large mixing bowl, combine the flour and salt.
2. Add the cold butter and lard, rubbing them into the flour with your fingertips until the mixture resembles breadcrumbs.
3. Gradually add the cold water, mixing until a firm dough forms.
4. Wrap the dough in cling film and chill in the fridge for at least 30 minutes.

Step 2: Prepare the Filling

5. In a bowl, mix the diced beef, potato, swede, and onion.
6. Season generously with salt and black pepper.
7. Divide the filling into equal portions.

Step 3: Roll Out the Pastry

8. Preheat the oven to 180°C (350°F).
9. On a floured surface, roll out the pastry to about 3mm thick.
10. Cut out circles about 20cm (8 inches) in diameter using a plate as a guide.

Step 4: Assemble the Pasties

11. Place a portion of filling on one half of each pastry circle, leaving space around the edges.
12. Add a few small cubes of butter on top of the filling (optional).
13. Brush the edges of the pastry with beaten egg.
14. Fold the pastry over the filling to form a half-moon shape.
15. Press the edges together, then crimp them to seal.

Step 5: Bake the Pasties

16. Transfer the pasties to a lined baking tray.
17. Brush the tops with beaten egg for a golden finish.
18. Bake for 45-50 minutes until golden brown and crispy.

Step 6: Serve

19. Allow to cool slightly before serving. Enjoy warm or at room temperature.

What Goes Well With Jamie Oliver Cornish Pasty?

• Pickles or chutney: Adds a tangy contrast.
• Gravy: Serve with a rich beef gravy for dipping.
• Steamed vegetables: A great side for a balanced meal.
• Coleslaw: Adds freshness and crunch.
• A cup of tea: A classic British pairing.

Expert Tips for Making the Best Jamie Oliver Cornish Pasty

• Use cold ingredients: Cold butter, lard, and water to ensure a flaky pastry.
• Avoid overfilling: Too much filling can make sealing difficult.
• Crimp properly: A well-crimped pasty keeps the filling secure.
• Don’t overwork the dough: Handle the pastry gently to maintain flakiness.
• Adjust seasoning: Taste the raw filling mixture to ensure it’s well-seasoned.

Easy Variations of Jamie Oliver Cornish Pasty

• Cheese and Onion: A vegetarian twist with cheddar and caramelized onions.
• Chicken and Leek: A lighter alternative with a creamy filling.
• Spiced Version: Add a pinch of paprika or cumin for a subtle kick.
• Mushroom and Spinach: A delicious meat-free option.
• Sweet Pasties: Try a dessert version with apples and cinnamon.

Best Practices to Store Jamie Oliver Cornish Pasty

• Refrigeration: Store in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze unbaked or baked pasties for up to 3 months.
• Reheating: Warm in an oven at 160°C (320°F) for 10-15 minutes.

Best Practices to Reheat Jamie Oliver Cornish Pasty

• Oven method: Preheat the oven to 160°C (320°F) and heat for 10-15 minutes.
• Microwave method: Use short 30-second bursts to prevent the pastry from becoming soggy.

Final Words

Jamie Oliver Cornish Pasty is a timeless, hearty, and flavorful British classic. With a crisp, golden crust and a rich, savory filling, this dish is a perfect meal for any occasion. Whether served hot or cold, it’s a satisfying and portable meal that’s easy to make and even easier to enjoy.

FAQs

What is the best cut of beef for Cornish pasties?

Beef skirts or chuck steak works best because they are tender and flavorful when cooked slowly.

Can I make Cornish pasties without meat?

Yes, a vegetarian version with cheese, potatoes, and leeks is delicious.

Why is my pasty crust not flaky?

Ensure you use cold butter and lard, and avoid overworking the dough.

Can I freeze Cornish pasties before baking?

Yes, assemble them fully and freeze them unbaked. Bake from frozen, adding a few extra minutes to the cooking time.

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