Chef John’s Cornish Pasty: A Flavor-Packed Journey to the Heart of Cornwall
Cornish pasties, those savory, hand-held pies, are a cornerstone of Cornish cuisine. They’re more than just food; they’re a symbol of history, tradition, and the hardworking miners who relied on them for sustenance deep underground. While numerous variations exist, Chef John’s take on this classic is a fantastic gateway for home cooks looking to explore this culinary delight. His recipe is approachable, flavorful, and yields a genuinely satisfying result. This guide will provide you with a detailed, step-by-step walkthrough of Chef John’s Cornish pasty recipe, ensuring your success in creating this delectable treat.
A Brief History of the Cornish Pasty
Before we dive into the recipe, let’s appreciate the historical significance of the Cornish pasty. These pies originated in Cornwall, England, and were primarily created for tin miners. The pasty’s distinctive D-shape and crimped crust served a practical purpose: the miners, often with dirty hands contaminated with arsenic and other toxins, could hold the pasty by the crust, eat the filling, and then discard the crust, avoiding contamination. The traditional filling typically consisted of beef, potatoes, turnips (or swede), and onions, seasoned simply with salt and pepper. The pasty was a complete meal, providing the miners with the energy they needed for their demanding work.
Why Chef John’s Recipe Works
Chef John, the beloved personality behind Food Wishes, has a knack for simplifying complex recipes without sacrificing flavor. His Cornish pasty recipe embodies this philosophy. It uses readily available ingredients, offers clear and concise instructions, and provides helpful tips to ensure even novice bakers can achieve delicious results. His recipe emphasizes creating a flavorful filling and a flaky, tender crust, the two hallmarks of a great Cornish pasty.
Chef John’s Cornish Pasty Recipe: A Step-by-Step Guide
This recipe is adapted from Chef John’s original recipe with added details and explanations to guide you through each step. It’s important to read the entire recipe before you begin to ensure you have all the necessary ingredients and equipment.
**Yields:** 4-6 pasties
**Prep time:** 1 hour
**Cook time:** 45-60 minutes
**Ingredients:**
* **For the Crust:**
* 3 cups all-purpose flour, plus more for dusting
* 1 teaspoon salt
* 1 cup (2 sticks) cold unsalted butter, cut into cubes
* 1/2 cup cold vegetable shortening, cut into cubes
* 6-8 tablespoons ice water
* 1 large egg, beaten (for egg wash)
* **For the Filling:**
* 1 pound beef chuck, cut into 1/2-inch cubes (or skirt steak, flank steak)
* 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
* 1 large onion, chopped
* 1/2 pound turnip (swede), peeled and cut into 1/2-inch cubes (or substitute rutabaga or parsnip)
* 2 tablespoons butter, cut into small pieces
* Salt and freshly ground black pepper to taste
* Optional: 1/2 teaspoon dried thyme or rosemary
**Equipment:**
* Large bowl
* Pastry blender or food processor
* Plastic wrap
* Rolling pin
* Baking sheet
* Parchment paper
* Small bowl and pastry brush (for egg wash)
**Instructions:**
**1. Prepare the Dough:**
* **Combine dry ingredients:** In a large bowl, whisk together the flour and salt. This ensures even distribution of the salt throughout the dough.
* **Incorporate the fats:** Add the cold butter and shortening to the flour mixture. Using a pastry blender or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs. The key here is to work quickly and keep the fats cold. This prevents the butter and shortening from melting and results in a flakier crust. If using a food processor, pulse the ingredients until the mixture resembles coarse crumbs. Be careful not to over-process.
* **Add ice water:** Gradually add the ice water, one tablespoon at a time, mixing after each addition. Mix until the dough just comes together. Be careful not to overwork the dough. You want just enough water to bind the ingredients together, but avoid making the dough wet or sticky. Overmixing will develop the gluten in the flour, resulting in a tough crust.
* **Form the dough:** Gently gather the dough into a ball. Divide the dough in half, flatten each half into a disc, wrap them tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 hours. This allows the gluten to relax, making the dough easier to roll out and preventing it from shrinking during baking.
**2. Prepare the Filling:**
* **Cut the ingredients:** While the dough is chilling, prepare the filling. Cut the beef chuck, potatoes, turnip (or swede/rutabaga/parsnip), and onion into 1/2-inch cubes. Consistency in size is important for even cooking.
* **Season the filling:** In a large bowl, combine the beef, potatoes, turnip (or substitute), and onion. Season generously with salt and freshly ground black pepper. Add the optional dried thyme or rosemary for extra flavor. Mix well to ensure all the ingredients are evenly seasoned.
**3. Assemble the Pasties:**
* **Preheat the oven:** Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This prevents the pasties from sticking and makes cleanup easier.
* **Roll out the dough:** On a lightly floured surface, roll out one disc of dough into a 12-inch circle, about 1/8-inch thick. Use a large bowl or plate (about 6-8 inches in diameter) as a guide to cut out circles of dough. You should be able to get 2-3 circles from each disc. Re-roll the scraps to get additional circles. Try to minimize re-rolling as it can make the dough tougher.
* **Fill the pasties:** Place a generous amount of the filling onto one half of each dough circle, leaving a 1-inch border. Dot the filling with small pieces of butter. The butter adds richness and moisture to the filling.
* **Seal the pasties:** Fold the other half of the dough over the filling to form a half-moon shape. Crimp the edges tightly to seal. You can use a fork to press the edges together or create a decorative crimp with your fingers. The crimping is crucial to prevent the filling from leaking out during baking.
* **Egg wash and vent:** Brush the tops of the pasties with the beaten egg. This will give them a golden-brown color. Cut a small slit or two in the top of each pasty to allow steam to escape during baking. This prevents the pasties from bursting.
**4. Bake the Pasties:**
* **Bake:** Place the pasties on the prepared baking sheet and bake for 45-60 minutes, or until the crust is golden brown and the filling is cooked through. The cooking time may vary depending on your oven. Check the pasties periodically and rotate the baking sheet halfway through baking to ensure even browning.
* **Rest:** Remove the pasties from the oven and let them cool slightly on the baking sheet for a few minutes before serving. This allows the filling to set and prevents it from being too runny.
Tips for Success
* **Keep the ingredients cold:** This is crucial for a flaky crust. Use cold butter, shortening, and ice water. Chill the dough thoroughly before rolling it out.
* **Don’t overwork the dough:** Overmixing develops the gluten in the flour, resulting in a tough crust. Mix the dough until just combined.
* **Roll the dough evenly:** Roll the dough to an even thickness to ensure the pasties cook evenly.
* **Seal the edges tightly:** A well-sealed edge prevents the filling from leaking out during baking.
* **Don’t overcrowd the baking sheet:** Leave enough space between the pasties to allow for even heat circulation.
* **Use a meat thermometer:** To ensure the beef is cooked through, use a meat thermometer to check the internal temperature. It should reach at least 160°F (71°C).
* **Experiment with fillings:** While the traditional filling is delicious, feel free to experiment with other ingredients. Try adding carrots, mushrooms, or different types of cheese.
Variations and Adaptations
* **Vegetarian Cornish Pasties:** Substitute the beef with mushrooms, lentils, or other vegetables. You can also add cheese for extra flavor.
* **Spicy Cornish Pasties:** Add a pinch of chili flakes or a dash of hot sauce to the filling for a spicy kick.
* **Sweet Cornish Pasties:** Use the same dough recipe and fill the pasties with fruit fillings such as apples, berries, or peaches.
* **Gluten-Free Cornish Pasties:** Use a gluten-free flour blend to make the dough. You may need to adjust the amount of liquid depending on the flour blend you use.
Serving Suggestions
Cornish pasties are traditionally served warm, straight from the oven. They are a complete meal in themselves and require no accompaniments. However, you can serve them with a side of gravy, chutney, or pickles for added flavor.
Storage Instructions
* **Leftover pasties:** Store leftover pasties in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.
* **Freezing pasties:** You can freeze uncooked or cooked pasties. To freeze uncooked pasties, assemble them as directed and place them on a baking sheet lined with parchment paper. Freeze for at least 2 hours, or until solid. Transfer the frozen pasties to a freezer bag or airtight container. Bake them from frozen, adding 10-15 minutes to the baking time. To freeze cooked pasties, let them cool completely before wrapping them individually in plastic wrap and placing them in a freezer bag or airtight container. Reheat them in the oven or microwave before serving.
Chef John’s Voice and Philosophy
Chef John’s cooking style is characterized by its simplicity, accessibility, and emphasis on flavor. He encourages home cooks to experiment and have fun in the kitchen. His Cornish pasty recipe is a perfect example of his approach: it’s a classic dish made approachable for everyone, with clear instructions and helpful tips to ensure success. His online presence, particularly on YouTube, is filled with humor and a genuine passion for food, making cooking feel less intimidating and more enjoyable.
Troubleshooting
* **Dough is too dry:** Add a little more ice water, one tablespoon at a time, until the dough comes together.
* **Dough is too sticky:** Add a little more flour, one tablespoon at a time, until the dough is no longer sticky.
* **Pasties are leaking:** Make sure the edges are sealed tightly. You can also brush the edges with egg wash before crimping to help them seal.
* **Pasties are not browning:** Make sure the oven is hot enough. You can also brush the pasties with egg wash before baking to promote browning.
* **Filling is not cooked through:** Bake the pasties for a longer period of time. You can also use a meat thermometer to check the internal temperature of the beef.
Conclusion
Chef John’s Cornish pasty recipe is a delightful introduction to this classic dish. With its flaky crust, savory filling, and easy-to-follow instructions, it’s a recipe that’s sure to become a family favorite. Whether you’re a seasoned baker or a novice cook, this recipe is a rewarding culinary adventure that will transport you to the heart of Cornwall with every bite. So, gather your ingredients, put on your apron, and get ready to bake some delicious Cornish pasties!
Enjoy!
This recipe provides a delicious and authentic taste of Cornwall, offering a satisfying and flavorful experience for any home cook willing to embark on this culinary journey. Remember to have fun and experiment, and don’t be afraid to adjust the recipe to your own tastes. Happy baking!