Cornish pasties recipe. Cornish pasties are delicious on the table. Bread recipe

My friend and I enjoyed Cornish pies with meat filling in a pastry cafe-bakery, where we went for quite a few times. They took them with a cup of hot tea. We were pleasantly surprised by this aromatic confectionery savory mixture - the dough is simply amazing in taste and the meat filling in the closed pie completely satisfied our appetite, which was inflamed, and I think this is the best filling for this dough, and I was excited And the dough can be baked in this way always - meat, fish, and vegetables... And having consulted one of the confectioners, we learned about the history of these wonderful meat pies. These pies in England are a traditional light meal “on the go” - made from soft pastry dough, filled with cowhide, carrots, broccoli, meat and potatoes. Cornish pasties with meat filling - national Cornish pastry (Great Britain, Colwall region). Cooking yogo since midday, an hour for cooking 50 hvilins. It’s a long time ago in Cornwall, when at the dawn of England, the miners’ squads prepared their men such closed pies so that the stinkers could dine on them, holding the “tail” with their heavy hands. This pie, filled with meat, potatoes, cibul, and sometimes turnips, is called the miner’s obedience for one simple reason. On the right is that Cornish miners in the 19th century scattered throughout the world in search of work and a simple life. However, they did not want to waste their connections with their native land and transported with them to different regions a part of their native culture and cuisine. The first clue about these pies can be found in the chronicles of the 13th century. The residents of the town of Great Yarmouth, on the orders of the King of Zobs, began to deliver the same pies to the yard, along with the herring filling. And the Encyclopedia Britannica confirms that in 1465, on the occasion of the holy Archbishop of York George Neville, 5,500 such venison pies were prepared. These days, these wonderful pies from England can be bought for every occasion, every day, every night, for lunch, and for the evening.

Ingredients: 350 g of sweet veal, 300 g of boroshna, 250 g of potatoes, 150 g of top oil, 150 g of tsibula, 1 egg, a couple of spoons of broth, diced, parsley, thyme, shavliya, salt, special.

And the axis and method of preparation is to thoroughly combine with warm olive oil and knead with your hands until the dough forms, add 70 ml of water in stages, a pinch of salt and knead the dough until it becomes soft and uniform. Burn the dough in a saucepan and place it in the refrigerator for the rest of the day. Peel the potatoes, cut them into thin slices of a bowl, coat the ribs with sprinkles, and cut the meat into small cubes. Mix and add salt, pepper, parsley, thyme, shavliya, pour a couple of spoons into the broth. Remove the dough, divide it into 6 parts, roll the skin into a 6 mm dough disc. Place the filling at the center of the skin disc. Brush the edge of the disks with beaten egg and close, pinching the animal on the side. Place the pies on a sheet covered with parchment, brush with beaten egg and bake for about 20 pieces at a temperature of 200 degrees.

Cut potatoes, meat and cibul into cubes. Grate the margarine into a fine third, mix well flour|boroshny|, add|add| water, mix the dough and place in the refrigerator for 30 minutes. Remove the dough from the refrigerator and divide it into several pieces. Roll out some of the skin from the colo. Place the filling (on the skin) in the following order: potatoes, cabbage and meat. Salt and pepper the leather ball, put a small piece of olive oil on the animal.

The edges are pinched, and the “seam” must run smoothly from the side; at the end, the “tail” is removed.

Cover the deco with a baking paper, cover the pies, brush with egg and place in an oven preheated to 180 ° C for 50-55 minutes. In the 17th century in Cornwall (England) there lived miners who mined tin. Shakhti was deep-eyed. The miners descended in the evening and came up in the evening. The dinner happened simply at work. The miners were brutish from head to toe. Therefore, their squads (the miner’s squad is a heroic profession) discovered the recipe for great covered pies (up to one liter in size), which the miners took with them as an insult. The stench grabbed the pies' chest by the "tail", which then fell to the bottom of the mine, where the gremlins knew.

Today we are talking about the menu of Durrell's picnic. By the order of the day, the vip is truly monumental. Come on! It’s surprising that until now I haven’t had the opportunity to talk about Cornish pasties, which are such a characteristic gastronomic phenomenon. And on the pages of English literature it appears with enviable regularity.

In our opinion, pies in our everyday life (individual pies that are hand-held, baked without special molds, and look like dough with filling) are not a very diverse phenomenon in British culinary culture. i. And the pies, called Cornish, are the alpha and omega of English pie baking. We're talkingpasty- Mayo on respect Cornish pasty, which is not clearly understood otherwise. And the early riddle of pasties in literature still takes us back to Cornwall. To reveal this, it is necessary to delve into the creativity of Chrétien de Troyes, the author of the cycle about King Arthur. The first novel in the cycle – “Erek and Enida” (RUR 1,160) – has the following rows:

Then Givret taxes punish
Pie with meat filling.
“My friend, the pie is disgusting,
Have a bite, and for a pittya
I’ll put some wine on the table...”

The original language of the work is Old French, but it doesn’t matter to know the word about what it’s about. The text has a Wikorista wordpastez -this is the Breton analogue of the modern English onepasty. How about a connection with Cornwall? Well, everything is simple here: the story of the novel is written on the roads, which will immediately lead to this county.

Of course, the butt can be kept clean, since Chrétien de Troyes wrote in French. Other authors will continue the tradition in a form more accessible to us. This includes the “father of English poetry” Geoffrey Chaucer, who stands at the forefront of the currents of English literary language. Some of the famous “Canterbury Proofs” have the unfinished “Cook’s Proofs”, and some of them have pies to tickle us. This is between 1380 and 1390 rocks.

Shakespeare can’t do without pies, for example, “The Merry Wives of Windsor”:

Paige. My friend, ask the gentlemen to dine with us. Covet; We will have a hot venison pie for lunch. Please, gentleman. I am confident that we will drown all the inconveniences in our guilt.

In the English text, the word for the name of the pie ispasty. As for venison as a filling, for a long time it was the primary source, and even game was an unknown part of the everyday diet.

These days, Cornish pies have a “classic” feel, which leaves little room for improvisation. Ale is a new approach to nutrition. When we stretched out the Cornish pies, we looked at what we could put in them. Because of the legend, we never dared to cross the Taymar River - the natural border of Cornwall. You know, I called the Cornish hospodarki to eat all my pies afterward, and I was afraid that I wouldn’t become the filling myself.

Agatha Christie confirms her fear. At the moment when she was writing the novel “Primha”, the layout had clearly not yet come to fruition:

It’s not just the baked steak you need to be afraid of! Be careful with Cornish pies. Why don’t you eat pies, and what do you want – vacation!

Cornish pies have been popularized in English literature since around the 12th century. And stinks in the “unofficial encyclopedia of English cuisine” - a series of books about Harry Potter by Joanne Rowling. In “Harry Potter and the Cup of Fire” we read:

- We came to cheer for Harry at the end of the day! - Mrs. Vizli explained, laughing. - Let me tell you, it’s nice not to cook a meal sometimes. How will the rest of you sleep?
- A-ah... Order! - said Ron. - I couldn’t remember the names of all the leaders of the rebel goblins, but I had to come up with some ideas. (Miss Vizli said.) “Everything is fine,” Ron calmed down, putting a large portion of Cornish mince pie on the plate. - They all had names like Bodrod the Bearded, Girg Brudny, nothing terrible either.

In addition to other advantages, Cornish pasties are extremely handy, like road hedgehogs. Lively and handy. And decorate the building, whether it’s a fork into nature. It’s not surprising that the Lord’s Mrs. Darrell snatched them away from her picnic menu. Here I will again quote a lesson you already know from Gerald Durrell’s speech “Picnic”:

There were curry puffs and Cornish pasties, shred pies and a great venison pie, three buttered chickens, two large loaves of homemade bread, a treacle pie, crispy tubes of brandy snaps and meringues; not to mention three types of homemade jams and chutneys, baked goods, cake with dried fruits and sponge cake.

There is no need to think that Cornish pies are a fancy dish for empty gentlemen. In truth, they have nothing aristocratic. This is a “suvora” for the student class, which can easily be taken from them – for example, from the mine. In the past, this was the name of these pies, even when Cornwall was known for its tin ancestors. I was still told a story about how one such pie sank near a mine, but I no longer remember the details and, besides, I don’t want to babble at you!

UPD. Axis is a miracle quote shared by my reader malenkayasmert from LiveJournal:

Two women talked about how to properly cook Cornish mince pies.
“If my grandfather worked at the Buckshot Mine,” one said, “he took such a pie from himself every day, which means that grandma baked a pie every day.” I have saved this recipe, and I know for sure that the filling was made from meat and potatoes and that trouts of cibul were added.
“Well, in my homeland the pie wasn’t a pie, because they didn’t add turnips,” another woman retorted.
- No way! – Persha resisted. - My grandmother would have opened the well and put the turnip in the pie.
(Brown Lillian Jackson. “The whale that walked under the earth”)

Before speaking, if you have admired the series “Poldark” or have read the books in which it is written, then you can guess the plot from what I am about to reveal. The action of “Poldark” is just like that of Cornwall, and the mines that appear there are the very ones where the workers are little fed with Cornish pies. I haven’t gotten my hands on many books for quotes yet, but it’s already difficult to draw a parallel.

What are Cornish pasties? It is made from coarse shortbread dough (this is a non-sweet version), in which the meat and vegetable filling is baked. The filling is placed into the pies in a raw state and reaches readiness during the baking process.

Cornish pasties don't come small. Remember that one such pie is a miner’s full-time meal. Photo for scale:

Cornish pasties

I’ll say a few more words about the ingredients that are worth checking out.

Traditionally, the dough of such pies is mixed with pork fat (lardi). It is important that it comes out crispy, holds shape better and resists the onslaught of meat juices more effectively. But we need an exotic ingredient – ​​not the kind you’d buy in any store. The dough on the lard is more coarse, but at the same time its harshness is a plus: it is more delicious, so that the pie does not need to be transported in the casserole of a working robe. It seems that the Cornish miners baked the dough without leaving the filling, and the beard casing was cooked, including as a container for transportation. Zagalom has historically been a popular approach to meat pies, but rather in aristocratic colas. It’s hard for me to spot a hundred percent of the retailer who is always thrifty.

From a technical point of view, the closest replacement for lard would be margarine. Ale with top butter is extremely tastier. I tried all three options: with lard, margarine and top butter - and I can say that the difference is not so great. This is obviously not the case, so there is a special place to go for fat if the oil is already lying in the refrigerator. It seems to me that the use of pork fat in current English recipes is more of a tradition than an objective necessity. In our opinion, I choose top butter, because this option seems to be less accessible, more tasty, and, ultimately, healthier. However, with such a replacement, the dough needs a little more water.

As for the filling, today it is traditionally filled with the following ingredients: cowhide, potato, cibul and broccoli/turnips. The last point in our realities is that they are difficult. The closest substitute would be turnips – that’s what I used.

An important moment is the choice of meat. It’s not your fault to be too full of songs or too hungry, and even if you don’t have a lot of time to prepare. Є rizik, that the Yalovichina is so crispy and dry, because it vibrates the wrong piece. Meat, intended for dry meat, is suitable here. It’s better to be amazed at the side of the neck, as you are tempted to go for alternative steaks. I took the Yalovich diaphragm once again, and it turned out miraculously.

warehouses
(For 3 pies)

Tisto:

• 500 g boroshna
• 1 tsp. salts
• 135 g lard (pork fat), margarine or top butter
• 75-100 ml krizhana water

Filling:

• 200 g yalovichini
• 175 g potatoes
• 125 g ripi
• 160 g tsibuli
• Salt and pepper for relish
• Decylka skib of vershkova butter

For dressing:

• 1 egg (only one egg)

Preparation

1. Now the dough is ready. Mix well, add|add| cold cut into cubes butter|butter| (or the kind of fat that is commonly used: lard, margarine). Rub in oil with your fingertips. in flour|boroshno| until the consistency of bread crumbs has been achieved. Add water to the same amount as will be necessary for kneading the dough. If you use pork fat or margarine, then 75 ml will be enough for everything. For one cup of butter, the quantity needs to be increased to 100 ml or a little more. When the dough begins to form into a breast, form a cowbass from the dough, wrap it tightly with grub and put it in the refrigerator for at least two years.
2. Tim will spend an hour working on the filling. The most important value is in the preparation of products – peeled and chopped. Peel the potatoes and turnips and cut them into cubes with a side of about 1 cm. Peel the squab and chop it finely. Cut the yowl into cubes larger than the bottom of the vegetables (on the other side 1.5-2 cm). Mix everything well and season generously with salt and pepper.
3. Heat the oven to 200°C. Cover with deco paper for a party.
4. Divide the well-chilled dough into three equal parts. Roll out the skin into a shortcake with a diameter of 22-25 cm and rolls of 4-5 mm. Divide the filling evenly between the three layers, placing them in the center of the crust. Place a squirt of topping oil on top of the skin.
5. The offensive stage is based on the right of action. It is necessary to seal the pies tightly so that the meat juices do not have a chance to escape. To do this, take one edge of the dough, pull it a little and cover the filling without letting it spread too much. Carefully seal the pіvmіsyatsya, scho vyishov. If, after rolling, the dough has lost a noticeable amount of adhesiveness, the edge of the dough can be lightly moistened with water before sealing.
6. Find decorative methods for finishing the seam, which are not only decorative, but practical, as they seal the seam and prevent it from opening when tapping. There are a number of decor options.
   - Classic: fold the edge up in folds, overlapping.
   - Alternative: fold the entire edge up evenly, seal it, and then make cuts with a knife (do not cut through the cut) - you will get scallops.
   — You’ll see, you can just go around the edge of the pie with a fork - it’s beautiful, practical, and as simple as possible.
7. Place the pies on a sheet. Whisk the egg mixture with 1-2 tsp. water and a pinch of salt and coat the cakes with this glaze. For the skin pie, use a knife to create a small hole for the steam to exit - at the highest point of the pie, so that the meat juices do not flow out.
8. Bring the rosy horn to the back for 40 minutes.

Serve them hot, if possible. Ale in a cold look is also very tasty - it’s not for nothing that you take them with you both to work and to errands.

My daughter's Cornish pie recipe was given to me from England. 1. Take a pack of margarine and grate it. 2. Mix the grated margarine with 11 (approximately) tablespoons of beard and add a little water to form the fatty breast. When the dough is ready, you don’t have to put it in the refrigerator.

Prepare the filling: cut into cubes potato, beef and meat (the meat can be taken either way, or it will be more tastier than with pork).

When the dough is ready, divide it into 3-4 pieces (make 4 pies). From the skin part, squeeze out the pasty paste and add the filling in the following order: potatoes, cibul and meat. Salt, pepper and add a small piece of olive oil to the beast.

Carefully pinch the edges of the pie, brush with beaten egg and carefully make a cross-like cut into the animal. Place it on a sheet (we put a sheet of parchment paper and additionally coat it with oil). We put the dough in the oven at 200C for 15 minutes, then lower the temperature to 150C and bake until ready for another 20 minutes. The pies will melt into a golden color and smell throughout the whole day!

Those that may come out of you. Delicious both hot and cold. You can see one great one or a lot of small ones :)

This Cornwall pie is very popular in the English county of Cornwall, as well as in Wales. The English name is Cornish. It is prepared from a special dough and a variety of fillings. A classic cornish filled with meat, potatoes and spices. The pie is already rich and alive, because in the old days the gentlemen prepared them for their miners, who were busy with important physical work all day long. According to the legend, the miners deprived the elves of the tip of the pie.

Ingredients:

Leaf dough 200 grams;

Pork meat – 200 grams;

potatoes – 4 pcs.;

tsibulya - 1 piece;

Olya, salt, pepper - for relish.

Preparation:

This recipe demonstrates a simpler version of preparing Cornish pie. Prepare the filling for the cob. For whom is the meat beaten, we have a trigger. Cut into cubes. Then add salt and pepper. After this, it is necessary to cut the potatoes into plastic pieces. For this you can use a special knife. The dough is flaky and then coated with olive oil. Place potatoes on the bottom first, then cubes of tsibula and then meat. Then we burn everything together and carefully seal the edge with a beautiful seam (or rather a pussy). Obov'yazkovo timid tail, which is a trace to deprive the elves. A stretch of 50 khvilins vips from the oven. The cornish is ready.

Delicious!