Lamb Cornish Pasty Filling |
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Ingredients
Cornish Pasty Dough Ingredients:
- 1recipe Cornish Pasty Dough,recipe HERE
Lamb Cornish Pasty Filling Ingredients:
- 1tablespoon beer,such as Brown Ale, Stout or Porter
- 2teaspoon beer mustard,such as Sierra Nevada Stout & Stone Ground
- 2teaspoon rosemary, freshminced
- 1/2teaspoon nutmeg,freshly grated
- 1/2teaspoon salt, sea
- 1/2teaspoon peppercorns, blackfreshly cracked
- 1pound lamb, groundor cut up into small cubes
- 8ounce potatoes, Yukon or Idaho,diced
- 1/2each onion, yellow, large,peeled and diced
- 1each carrot, large,peeled and diced or grated
- 4tablespoon butter, unsaltedpreferably European Style, orgainic
Instructions
Cornish Pasty Dough Directions:
- Follow the Corning Pasty Dough directions. As the dough rests for 30 minutes, prepare the ‘Lamb Cornish Pasty Filling’ ingredients.
Lamb Cornish Pasty Filling:
- 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.
To Bake:
- 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 Notes
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:
From the Garden Pasty Filling
Lamb Cornish Pasty Filling
Southwestern Pork Pasty Filling