Cornish Pocket
Introduction to Cornish Pockets
The Cornish Pocket, also known as Cornish Pasty, is a traditional English dish originating from Cornwall. Historically, these delicious pastries were a staple for miners who needed a portable and nutritious meal. The sturdy dough encasing a hearty filling of meat and vegetables made it a perfect meal to carry into the mines. Over the years, the Cornish pasty has become popular worldwide, beloved for its wholesome ingredients and satisfying taste.
History of the Cornish Pasty
The roots of the Cornish Pocket trace back to the 13th century, gaining popularity during the 18th century among Cornish miners. The pasty provided a convenient way for miners to eat without needing utensils or a cleanup. Recognized by its characteristic "D" shape, the crimped edge also served a practical purpose, allowing miners to hold their pasties with dirty hands and discard the crust after eating.
Ingredients
To create the authentic Cornish Pocket, you will need the following ingredients:
- Flour – 4 cups
- Butter – 1 cup, chilled and cubed
- Water – 1/2 cup, cold
- Salt – 1 teaspoon
- Beef – 1 lb, diced
- Potato – 2 medium, peeled and diced
- Onion – 1 large, chopped
- Turnip – 1, peeled and diced
- Pepper – to taste
- Egg – 1 large, beaten (for egg wash)
Preparation
Preparing the Dough
1. In a large bowl, combine flour and salt. Add the chilled butter cubes and mix until the mixture resembles breadcrumbs.
2. Gradually add cold water, a little at a time, and knead until a dough forms. Be careful not to overwork the dough for a tender pasty.
3. Divide the dough into four equal parts. Wrap them individually in cling film and let them rest in the refrigerator for at least 30 minutes.
Preparing the Filling
1. In a large bowl, combine beef, potato, onion, turnip, salt, and pepper. Ensure all ingredients are evenly mixed.
Cooking Process
Assembling the Cornish Pocket
1. Preheat your oven to 400°F (200°C).
2. Roll out each dough piece on a floured surface into a circle approximately 8 inches in diameter.
3. Place a quarter of the prepared filling onto one side of the dough circle, leaving space around the edges.
4. Brush the edges with a little water and fold the dough over the filling, pressing the edges to seal. Crimp the edges to create the traditional pasty seal.
Baking the Pasties
1. Transfer the pasties onto a baking sheet lined with parchment paper.
2. Brush the tops with the beaten egg for a golden finish.
3. Bake in the preheated oven for 45-50 minutes or until golden brown and cooked through. Use a cooking timer to keep track.
How to Enjoy
For an authentic experience, savor your Cornish Pocket warm and enjoy the robust flavors with a side salad or relish. They are perfect for a hearty lunch or dinner option. Cornish pasties can also be enjoyed cold, making them versatile for picnics or packed lunches.