The cornish pasty or britsh pasty, is a type of pie or patty of British origin that is made with wheat flour dough with a raw filling consisting of meat and vegetables that are cooked in the oven at the same time as the dough. The shape is similar to that of an turnover, like a semicircle, which ends up acquiring a light golden color. The texture that it acquires is tought and strong but it melts in the mouth with the first bite.
Type of dish
For the dough
- 350 grams of wheat flour
- 110 grams of water
- 1 beaten egg
- 110 grams of olive oil
- Half a teaspoon of salt
For the filling
- 1 large finely chopped white onion
- 2 medium potatoes, peeled and thinly sliced
- 175 grams of chopped cabbage
- 350 grams of minced beef
- Salt and pepper
- Mix the oil and flour using your hands or a food processor. Add the six tablespoons of water and continue mixing until they are incorporated. Divide the resulting dough into 4 parts and let it cool for 20 minutes.
- Preheat the oven to 200 ° C. Mix the minced meat, onions, potatoes, cabbage, salt and pepper in a bowl.
- Flatten each quarter of dough with a rolling pin on a floured surface, until making a circle, then fill the center of each circle with the dough leaving an edge. Cover with egg the part that does not touch the dough and close in a semicircle.
- Bake for 10 minutes, then lower the oven temperature to 170 ° C and bake 45 minutes more.
This recipe can be served as a starter without anything else or it can be accompanied by rice and some sauce.