Lamb Cornish Pasty Filling
Originating in Britain, the Cornish Pasty is a hand pie, usually savory, with a sturdy dough enclosing a filling. These pasties were designed to be a full meal that would hold up in a workman’s pocket until lunch without any protection other than the crust. Cornish Pasties also differ from other hand pies like calzones or empanadas in the fact that the raw filling cooks while the pastry itself cooks, sealing all of the flavors and nutrients inside an edible wrapper. The ratio of ingredients also differentiates this Cornish Pasty Dough from other dough recipes. This recipes creates a Lamb Cornish Pasty Filling.
Traditionally, the Cornish Pasty is filled with chopped up steak, potatoes, carrots, onions, and a touch of seasoning. This Pasty version pays homage to the recipe’s British roots by using lamb instead. i think of it as a hand pie with all the flavors of a Sunday roast, minus the gravy.
If you are a huge lover Cornish Pasty recipes, I have also created a From the Garden Pasty Filling and a Southwestern Pork Pasty Filling that use the same Cornish Pasty Dough. The filling option are almost endless for this delicious English Pub Classic.
Makes: 4 large or 8 small pasties
Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Apr 2017 | Issue #123
- 1 recipe Cornish Pasty Dough, recipe HERE
- 1 tablespoon beer, such as Brown Ale, Stout or Porter
- 2 teaspoon beer mustard, such as Sierra Nevada Stout & Stone Ground
- 2 teaspoon rosemary, fresh minced
- 1/2 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt, sea
- 1/2 teaspoon peppercorns, black freshly cracked
- 1 pound lamb, ground or cut up into small cubes
- 8 ounce potatoes, Yukon or Idaho, diced
- 1/2 each onion, yellow, large, peeled and diced
- 1 each carrot, large, peeled and diced or grated
- 4 tablespoon butter, unsalted preferably European Style, orgainic
- Follow the Corning Pasty Dough directions. As the dough rests for 30 minutes, prepare the 'Lamb Cornish Pasty Filling' ingredients.
- In a bowl, add the beer of choice, beer mustard, rosemary, nutmeg, salt, and cracked pepper. Whisk the ingredients together. Add the lamb, (ground or cubed meat will change the final texture of the pasty), potato (peeled or unpeeled), onion, and carrot. Mix everything together well.
- Follow the Rolling and Filling directions Corning Pasty Dough directions. To increase the richness of the final pie, add 1/2 – 1 tablespoon of butter to the top of each pasty’s filling before folding over the Cornish Pasty Dough.
- Leaving an edge for the opposite edge to stick to, brush with Egg Wash. Fold the opposite side of the dough over the filling and, making your hand into a cup, lightly press down to remove any air and create a half moon shape. Now pick a pattern to cut air holes into the top of the Cornish Pasty Dough, that are also an identification of the filling type. Pricks of a fork, an X or /// can be used. Place the 'From The Garden' filled pasty onto a silpat or parchment lined sheet tray.
- Refrigerate the pasties for 20 – 30 minutes to chill them, helping to prevent the dough from shrinking during the cooking process.
- Preheat the oven to 400°F | 204°C. Brush the surface and edges with an even layer of Egg Wash. Bake pasties for 45 – 60 minutes, looking for a nice golden brown crust, and a fully cooked, warm filling. (The internal temperature should be around 200°F | 93°C). Allow to cool slightly before serving.
Recipe Variations:
• For a traditional Cornish pasty, substitute chopped skirt or flank steak for the lamb and omit the beer mustard
• Add 2 teaspoons of your favorite curry spice blend to the beer mixture and omit the beer mustard to create a Curried Lamb Pasty
• To make the pasty more like a baked sandwich, spread 1 teaspoon of beer mustard on top of the Egg Wash
• Serve with a side of beer gravy for dipping
Other Cornish Pasty | Hand Pie Recipes:
