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Before you jump to Cornish Pasties recipe, you may want to read this short interesting healthy tips about Healthy Energy Goodies.
Eating healthy foods makes all the difference in the way you feel. We have a tendency to feel way less gross when we increase our intake of wholesome foods and lower our consumption of junk foods. Eating more vegetables helps you feel better than eating a piece of pizza. Sometimes it’s difficult to find healthy foods for something to eat between meals. You can spend numerous hours at the grocery store searching for the right snack foods to make you feel healthy. There’s nothing like one of these healthy foods when you really need an energy-boosting snack.
Whole grain foods are an outstanding choice for a fast healthy snack. A mid-morning snack of whole grain bread along with some protein will keep you until it’s time for lunch. Chips and crackers made from whole grains can be excellent for quick snacks to eat on the go. Whole grains are usually better than refined grains present in white bread.
There are lots of healthy snacks you can choose that never involve a lot of preparation or searching. Being healthy and balanced doesnt have to be a battle-if you let it, it can be quite simple.
We hope you got insight from reading it, now let’s go back to cornish pasties recipe. You can cook cornish pasties using 13 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to prepare Cornish Pasties:
- Prepare For the pastry
- You need 500 g strong white flour
- Prepare 120 g lard or white shortening
- Use 125 g butter
- Use 1 tsp salt
- You need 175 ml cold water
- Use For the filling
- Get 450 g beef skirt, diced
- Use 350 g potato diced
- You need 200 g swede diced
- You need 150 g onion sliced
- Get to taste Salt and pepper
- Use Egg beaten for glaze
Steps to make Cornish Pasties:
- Add flour, lard, butter and salt. Rub in the butter and lard until the mixture is like breadcrumbs.
- Add the cold water and mix into a dough. Knead until the dough is elastic.
- Wrap dough in cling film and place a fridge for 3 hours. This is important to allow the dough to firm up so that it can be rolled.
- To a small amount of flour add the salt and pepper. Toss the beef in the flour, salt and pepper mix. This helps retain the juices from the meat.
- Dice the potato, swede an onion. And mix together.
- Split the dough into portions. Rollout a portion and cut into a circle approximately 20cm in diameter. A side plate is ideal for this.
- Lay a portion of vegetables onto the pastry and cover with a portion of beef.
- Moistened the lower half edge of the pastry and fold the top half down, pressing the edges together.
- Do not be tempted to over fill the pasty. If you do so you will not have the pastry available to crimp properly. I did it with the first one. it always takes me one to workout how much filling to use.
- Crimp the edge.
- Place into a greased tray. Wash with the mixed egg.
- You may want to use a sharp knife to make small vent hole in the middle of the pasties. This will stop any juices spilling out.
- Cook in an oven at gas 4/180c/160c fan for 50 minutes until golden brown.
- Enjoy hot or cold.
According to history.com Cornish pasties originated in ancient England in the Cornwall region. These hand pies were a popular food for families, fishermen and even more so for the miners in that region. The reason for this is, because the pasty was a convenient and easy way to eat when down in the mine. How to Make Cornish Pasties Heat oil in a skillet and saute the carrots, onion, potatoes, and garlic until al dente. Drain fat from pan and season with salt and pepper and jerk seasoning.
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