When it comes to British cuisine, few dishes are as iconic and beloved as the Cornish pasty. This traditional pastry, which originated in Cornwall, England, has been a staple of the region’s diet for centuries. With its flaky crust and savory filling, the Cornish pasty is a delicious and satisfying meal that can be enjoyed by people of all ages. In this article, we’ll explore how to make a traditional Cornish pasty with a twist, courtesy of celebrity chef Jamie Oliver.
Introduction to Cornish Pasties
The Cornish pasty has a rich history that dates back to the 16th century. The dish was originally created as a convenience food for tin miners in Cornwall, who needed a meal that was easy to eat and could be taken with them to work. The pasty’s filling typically consisted of meat, potatoes, and vegetables, which were wrapped in a pastry crust and sealed to prevent the filling from spilling out. Over time, the Cornish pasty has evolved to become a popular dish throughout the UK and around the world.
The Traditional Cornish Pasty Recipe
To make a traditional Cornish pasty, you’ll need the following ingredients:
| Ingredient | Quantity |
|---|---|
| Puff pastry | 1 sheet |
| Beef or pork | 1 pound, diced |
| Potatoes | 2 medium, peeled and diced |
| 1 medium, diced | |
| Swede (rutabaga) | 1 medium, peeled and diced |
| Salt and pepper | To taste |
The traditional method of making a Cornish pasty involves mixing the filling ingredients together and then placing them on one half of the pastry circle. The pastry is then folded over the filling to create a half-moon shape, and the edges are sealed by crimping them together. The pasty is then baked in a hot oven until the pastry is golden brown and the filling is hot and savory.
Jamie Oliver’s Twist on the Traditional Recipe
While the traditional Cornish pasty recipe is delicious, Jamie Oliver has put his own twist on the dish to make it even more flavorful and appealing. According to Jamie, the key to making a great Cornish pasty is to use high-quality ingredients and to not be afraid to experiment with different flavors and spices. One of the main differences between Jamie’s recipe and the traditional recipe is the use of a hot water pastry crust instead of puff pastry. This type of crust is made with hot water, flour, and lard or butter, and it produces a flaky and tender pastry that is perfect for wrapping around the filling.
Making the Hot Water Pastry Crust
To make the hot water pastry crust, you’ll need the following ingredients:
- 2 cups all-purpose flour
- 1/2 cup lard or butter
- 1/4 cup hot water
- Salt to taste
The process of making the hot water pastry crust involves combining the flour and lard or butter in a bowl and then gradually adding the hot water to create a dough. The dough is then kneaded until it becomes smooth and pliable, and it is then rested for at least 30 minutes to allow the gluten to relax.
Assembling the Pasty
Once the pastry crust is ready, it’s time to assemble the pasty. This involves placing the filling ingredients on one half of the pastry circle and then folding the other half over to create a half-moon shape. The edges of the pastry are then sealed by crimping them together, and the pasty is brushed with a little bit of milk or beaten egg to give it a glaze.
Tips and Variations
While the traditional Cornish pasty recipe is delicious, there are many ways to vary the filling ingredients and the pastry crust to create different flavors and textures. Some ideas for variations include adding different types of meat or vegetables to the filling, or using different types of pastry crust such as puff pastry or shortcrust pastry. You could also experiment with different spices and seasonings, such as adding a pinch of cumin or paprika to the filling for extra flavor.
Cooking the Pasty
Once the pasty is assembled, it’s time to cook it. The traditional method of cooking a Cornish pasty is to bake it in a hot oven until the pastry is golden brown and the filling is hot and savory. The key to cooking a great Cornish pasty is to make sure that the oven is hot enough, and that the pasty is cooked for the right amount of time. If the oven is too cool, the pasty will not cook properly, and if it is cooked for too long, the pastry will become burnt and the filling will be dry.
Serving and Enjoying
Once the pasty is cooked, it’s time to serve and enjoy. The traditional way to eat a Cornish pasty is to hold it in your hand and take bites from one end. The pasty can be served on its own, or it can be accompanied by a variety of sides such as mashed potatoes, vegetables, or a salad. Some ideas for sides include making a hearty stew or soup to go along with the pasty, or serving it with a simple green salad and a dollop of sour cream.
In conclusion, making a traditional Cornish pasty with Jamie Oliver’s twist is a fun and rewarding experience that requires some skill and patience. By following the recipe and tips outlined in this article, you can create a delicious and authentic Cornish pasty that is sure to please even the pickiest of eaters. Whether you’re a fan of traditional British cuisine or just looking for a new and exciting dish to try, the Cornish pasty is a great choice that is sure to become a favorite.
What is a traditional Cornish pasty and how did it originate?
A traditional Cornish pasty is a type of pastry dish that originated in Cornwall, a region in the southwestern tip of England. The pasty is a savory pastry filled with meat, potatoes, and vegetables, and is often associated with the region’s mining heritage. The dish is believed to have been created as a convenient and filling meal for miners, who could easily carry and eat the pasty while working underground. The traditional ingredients used in a Cornish pasty include beef, potatoes, swede (a type of rutabaga), onions, and sometimes other vegetables like carrots or peas.
The pasty was an ideal food for miners because it was easy to eat, filling, and could be easily transported. The pastry crust was designed to be crimped at one end, creating a seal that prevented the filling from spilling out. This made it easy for miners to eat the pasty with their hands, without making a mess. Over time, the Cornish pasty has become a beloved dish not just in Cornwall, but throughout the UK and even around the world. Jamie Oliver’s twist on the traditional recipe is just one example of how this classic dish can be reimagined and updated for modern tastes.
What ingredients are used in a traditional Cornish pasty, and how do they differ from Jamie Oliver’s version?
The ingredients used in a traditional Cornish pasty are simple and hearty, reflecting the region’s agricultural heritage. The filling typically consists of diced beef, potatoes, swede, onions, and sometimes other vegetables like carrots or peas. The pastry crust is made with flour, water, and lard or butter, and is designed to be crimped at one end to create a seal. In contrast, Jamie Oliver’s version of the Cornish pasty uses a similar filling, but with some key differences. He adds some extra flavors and ingredients, such as garlic, thyme, and a splash of Worcestershire sauce, to give the pasty a more modern twist.
Jamie Oliver’s version of the Cornish pasty also uses a different type of pastry crust, one that is more flaky and buttery than the traditional version. He uses a combination of all-purpose flour and pastry flour to create a crust that is both tender and crumbly. Additionally, he adds some extra flavor to the crust by using a mixture of water and milk, and by brushing the top of the pasty with a little bit of egg wash before baking. These modifications give the pasty a more golden-brown color and a more complex flavor profile, while still retaining the traditional dish’s hearty and comforting essence.
How do I make a traditional Cornish pasty, and what are the key steps involved?
To make a traditional Cornish pasty, you will need to start by making the pastry crust. This involves combining flour, water, and lard or butter in a bowl, and then kneading the mixture until it forms a smooth and pliable dough. The dough should then be rested for at least 30 minutes, before being rolled out into a circle or oval shape. The filling ingredients, such as diced beef, potatoes, and swede, are then placed in the center of the pastry circle, leaving a small border around the edges. The filling is then topped with a sprinkle of salt and pepper, and a pat of butter.
The key step in making a traditional Cornish pasty is the crimping process, which involves folding and crimping the pastry crust to create a seal. This is done by lifting the edges of the pastry up over the filling, and then crimping them together to form a tight seal. The pasty is then baked in a hot oven until the crust is golden brown, and the filling is hot and savory. Jamie Oliver’s version of the recipe follows a similar process, but with some additional steps and ingredients to give the pasty a more modern twist. For example, he adds some extra flavor to the filling by sautéing the ingredients in a little bit of oil before assembling the pasty.
What are some common mistakes to avoid when making a Cornish pasty, and how can I ensure that my pasty turns out perfectly?
One of the most common mistakes to avoid when making a Cornish pasty is overworking the pastry dough. This can cause the pastry to become tough and dense, rather than flaky and tender. To avoid this, it’s essential to handle the dough gently and minimally, and to make sure that it is rested for at least 30 minutes before rolling it out. Another mistake to avoid is overfilling the pasty, which can cause the filling to spill out during baking. To prevent this, it’s essential to leave a small border around the edges of the pastry circle, and to fill the pasty only until it is about three-quarters full.
To ensure that your pasty turns out perfectly, it’s also essential to use the right ingredients and to follow the recipe carefully. This means using high-quality ingredients, such as fresh vegetables and tender beef, and avoiding any fillers or preservatives. It’s also important to bake the pasty at the right temperature, and to check it frequently to make sure that it is not overcooking. Jamie Oliver’s version of the recipe provides some additional tips and tricks for making the perfect Cornish pasty, such as using a mixture of all-purpose flour and pastry flour to create a more tender crust, and brushing the top of the pasty with a little bit of egg wash before baking.
Can I make a Cornish pasty in advance, and how should I store it to keep it fresh?
Yes, you can make a Cornish pasty in advance, and store it in the fridge or freezer to keep it fresh. To make a pasty in advance, simply assemble the filling and pastry crust as usual, but do not bake it. Instead, place the pasty on a baking sheet lined with parchment paper, and refrigerate it for up to 24 hours or freeze it for up to 3 months. To bake the pasty, simply place it in a preheated oven at 375°F (190°C) for 25-35 minutes, or until the crust is golden brown and the filling is hot and savory.
When storing a Cornish pasty, it’s essential to keep it in an airtight container to prevent it from drying out. If you are refrigerating the pasty, you can store it in a covered container or plastic bag, and keep it in the fridge for up to 24 hours. If you are freezing the pasty, you can store it in a freezer-safe bag or container, and keep it in the freezer for up to 3 months. To reheat a frozen pasty, simply bake it in a preheated oven at 375°F (190°C) for 25-35 minutes, or until the crust is golden brown and the filling is hot and savory. Jamie Oliver’s version of the recipe provides some additional tips for making and storing Cornish pasties, such as using a mixture of water and milk to create a more tender crust, and brushing the top of the pasty with a little bit of egg wash before baking.
How do I serve a Cornish pasty, and what are some traditional accompaniments?
A Cornish pasty is typically served hot, straight from the oven. It can be served on its own, or with a variety of accompaniments such as mashed potatoes, vegetables, or a side salad. In Cornwall, pasties are often served with a dollop of butter or a splash of gravy, and are sometimes accompanied by a cup of tea or a pint of beer. Jamie Oliver’s version of the recipe suggests serving the pasty with a side of roasted vegetables, such as carrots or Brussels sprouts, and a dollop of sour cream or yogurt.
In addition to these traditional accompaniments, there are many other ways to serve a Cornish pasty. For example, you could serve it with a side of chips (fries) or a green salad, or use it as a filling for a sandwich or wrap. You could also try serving the pasty with a variety of different condiments, such as ketchup, mustard, or relish. Whatever way you choose to serve it, a Cornish pasty is sure to be a hit, thanks to its hearty and savory filling and its flaky and tender crust. Jamie Oliver’s version of the recipe provides some additional ideas for serving and accompanying the pasty, such as using a variety of different cheeses or meats, or adding some extra spices or herbs to the filling.
Can I make a vegetarian or vegan version of a Cornish pasty, and what ingredients would I use?
Yes, you can make a vegetarian or vegan version of a Cornish pasty, by substituting the traditional meat filling with a variety of different ingredients. Some options for vegetarian fillings include sautéed mushrooms, lentils, or vegetables, while vegan fillings might include tofu, tempeh, or seitan. You could also use a variety of different cheeses or cheese substitutes, such as soy cheese or vegan feta, to add flavor and texture to the filling. Jamie Oliver’s version of the recipe provides some additional ideas for vegetarian and vegan fillings, such as using a mixture of roasted vegetables and hummus, or adding some extra spices and herbs to the filling.
To make a vegetarian or vegan Cornish pasty, you would follow a similar process to making a traditional pasty, but with some key modifications. For example, you might use a different type of pastry crust, such as a whole wheat or vegan crust, and you might add some extra ingredients to the filling, such as nuts or seeds. You could also try using a variety of different seasonings and spices to add flavor to the filling, such as cumin, coriander, or paprika. Whatever ingredients you choose to use, a vegetarian or vegan Cornish pasty is sure to be a delicious and satisfying meal, thanks to its hearty and savory filling and its flaky and tender crust. Jamie Oliver’s version of the recipe provides some additional tips and tricks for making the perfect vegetarian or vegan pasty, such as using a mixture of all-purpose flour and pastry flour to create a more tender crust, and brushing the top of the pasty with a little bit of egg wash before baking.