The Jamie Oliver Cornish Pasty Recipe brings authentic British flavors to your kitchen. This traditional recipe combines flaky pastry with hearty filling.
Jamie Oliver’s version uses simple ingredients for maximum taste. These golden pastries make perfect comfort food for any occasion.
Cornish pasties originated in Cornwall, England, centuries ago. Miners carried these portable meals underground for lunch.
The Jamie Oliver Cornish Pasty Recipe honors this heritage beautifully. Each bite delivers rich, savory flavors wrapped in crispy pastry.
This recipe creates restaurant-quality pasties at home easily.
When I First Introduced To
I discovered this Jamie Oliver Cornish Pasty Recipe during a cooking show. The simplicity amazed me instantly.
Jamie’s techniques made the process seem effortless and enjoyable. The final result looked absolutely stunning and tasted incredible.
Since then, I’ve made these pasties countless times successfully.
Equipment List
- Large mixing bowl
- Rolling pin
- Sharp knife
- Baking sheet
- Pastry brush
- Clean kitchen towel
Ingredients List
- 500g plain flour
- 125g butter, cold
- 125g lard, cold
- 1 tsp salt
- Cold water
- 400g beef skirt, diced
- 300g potatoes, cubed
- 150g swede, diced
- 1 onion, chopped
- Salt and pepper
Step-by-Step Preparation
- Mix flour and salt in bowl.
- Rub in butter and lard pieces.
- Add water gradually until dough forms.
- Wrap dough and chill thirty minutes.
- Combine all filling ingredients in bowl.
- Season mixture with salt and pepper.
- Roll pastry into six equal circles.
- Place filling on one half circle.
- Brush edges with beaten egg wash.
- Fold pastry over and crimp edges.
- Place on lined baking sheet carefully.
- Bake at 200°C for forty-five minutes.
Recipe Tips
- Keep pastry ingredients cold for best results always.
- Don’t overfill pasties or they might burst open.
- Crimp edges tightly to prevent filling leaking out.
- Brush tops with egg for golden appearance.
- Let pasties rest before serving for easier handling.
What Can You Serve With Jamie Oliver Cornish Pasty Recipe
- Mushy Peas: Classic British side dish made with dried peas. Season with mint and butter for authentic taste.
- Pickled Onions: Tangy accompaniment that cuts through rich pastry. These provide perfect acidic balance to hearty filling.
Conclusion
This Jamie Oliver Cornish Pasty Recipe delivers authentic British comfort food perfectly. The combination of tender meat and vegetables satisfies completely.
Making these pasties brings family traditions to your table. Enjoy this timeless recipe that connects us to culinary history beautifully.
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Jamie Oliver Cornish Pasty Recipe
Equipment
- Large mixing bowl
- Sharp knife
- Rolling Pin
- Baking sheet
- Pastry brush
- Clean kitchen towel
Ingredients
- 500 g plain flour
- 125 g butter cold
- 125 g lard cold
- 1 tsp salt
- Cold water
- 400 g beef skirt diced
- 300 g potatoes cubed
- 150 g swede diced
- 1 onion chopped
- Salt and pepper
Instructions
- Mix flour and salt in bowl.
- Rub in butter and lard pieces.
- Add water gradually until dough forms.
- Wrap dough and chill thirty minutes.
- Combine all filling ingredients in bowl.
- Season mixture with salt and pepper.
- Roll pastry into six equal circles.
- Place filling on one half circle.
- Brush edges with beaten egg wash.
- Fold pastry over and crimp edges.
- Place on lined baking sheet carefully.
- Bake at 200°C for forty-five minutes.
Notes
- Keep pastry ingredients cold for best results always.
- Don’t overfill pasties or they might burst open.
- Crimp edges tightly to prevent filling leaking out.
- Brush tops with egg for golden appearance.
- Let pasties rest before serving for easier handling.
