Southwestern Pork Pasty Filling
This recipe takes and English Cornish Pasty and stuffs it with a Southwestern Pork Pasty Filling, making a Tex Mex inspired Pasty.
| Servings | Prep Time |
| 4servings | 20minute |
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Ingredients
Cornish Pasty Dough Ingredients:
- 1recipe Cornish Pasty Dough,recipe HERE
Southwestern Pork Pasty Filling Ingredients:
- 2each peppers, poblanoroasted, peeled and seeded, then diced
- 1/2each onion, yellow, large,peeled and diced
- 8ounce potato, Yukon or Idahodiced
- 4ounce cheese,such as goat | cheddar | smoked gouda | pepper jack, diced or grated
- 1tablespoon garlic, clove,peeled and grated
- 1tablespoon coriander, seedtoasted and ground
- 1tablespoon cumin, seed,toasted and ground
- 1teaspoon salt, kosher
- 1/2teaspoon peppercorns, mixedfreshly cracked
- 2tablespoon beer,such as Brown Ale, Pale Ale or Porter
- 1 teaspoon Eat Beer Hot Sauce Nor-Cal Moleavailable HERE, depending on desired heat level and use
- 1pound pork, boneless shoulder,cut into small cubes
- 4tablespoon butter, unsaltedpreferably European Style, organic
Instructions
Cornish Pasty Dough Directions:
- Follow the Corning Pasty Dough directions. As the dough rests for 30 minutes, prepare the ‘Southwestern Pork Pasty Filling’ ingredients.
Southwestern Pork Pasty Filling Directions:
- Over an open flame (on your gas range, BBQ or torch, roast the poblano peppers to blister and char the skin. Roast the peppers on all sides, taking about 4 – 5 minutes total, add them to a plastic bag and seal. Let the hot peppers cool in the bag, trapping the steam, to further cook the pepper, while steaming the skin, loosening it as the peppers cool. Remove the charred skin and seeds, and then dice the peppers.
- In a bowl, add the prepared onions, potatoes, cheese, garlic, ground coriander | cumin, salt, pepper, beer of choice, Nor Cal Mole Hot Sauce if you like a spicier pasty and cut pork. Mix all the ingredients 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
Other Cornish Pasty | Hand Pie Recipes:
From the Garden Pasty Filling
Lamb Cornish Pasty Filling
Southwestern Pork Pasty Filling