When it comes to comfort food, Cornwall seems to know what it’s doing, having obtained the Cornish pasty as its national dish. This was after a nine-year campaign by the Cornish Pasty Association (yes, there is such an organisation) formed by pasty bakers in 2002 to protect the quality and reputation of the pasty.
A genuine Cornish pasty has a distinctive ‘D’ shape and is crimped on one side. The texture of the filling for the pasty is chunky, made up of uncooked minced or roughly cut chunks of beef, swede, potato and onion and a light peppery seasoning. The pastry casing is golden in colour, savoury, glazed with milk or egg…
– taken from cornishpastyassociation.co.uk
Naturally, a genuine Cornish Pasty must be also be made in Cornwall, just like how champagne must be produced from grapes grown in the Champagne region of France. Since we can’t always travel 20 hours to Cornwall from Singapore, we’ve enlisted Chef John Evans, our Executive Pastry Chef, to share his recipe so that we can make our version of it!
Chef John’s Cornish Pasty
Level of Difficulty: ★ ★ ☆ ☆ ☆
Makes about 6 pasties
|Beef Skirt||450 gm|
|Onion, finely chopped||1 no|
|Swede (Yellow Turnip)||200gm|
|Black Pepper (ground)||10gm|
- Combine the salt dough ingredients and knead until it adopts a similar texture to bread dough. It should feel smooth, softer and silkier, and hold its shape well. At this point, it should feel slightly tacky to the touch. Allow to rest in the fridge for about 30 mins or prepare the dough a day before.
- Pre-heat the oven at 200°c
- Roll out to No 3 on a dough machine or if you don’t have a dough machine, roll out to an even thickness of approximately 3mm
- Cut out circles (approximately 6 ~ 7 inches diameter depending on size of pasty) with a cutter
- Scoop the filling and place on the circle of dough
- Close the dough around the filling and crimp the edge using fingers
- Egg wash the dough
- Bake at 200°c