Will, a senior development chef for Ginsters, has shared his “ultimate” guide to baking the perfect Cornish pasty.
He claims it’s the best formula to make a pasty “as good as Ginsters” in the comfort of your own home.
Complete with all the traditional ingredients; flaky pastry, minced beef, potatoes, swede and onion, this pasty recipe has been more than 50 years in the making.
The signature Ginsters seasoning may be missing but it’s easy to replicate with a simple combination of salt and cracked black pepper.
Not only are the ingredients readily available and affordable but the pasties also take just 30 minutes to cook.
Method
Chop up all of the vegetables; swede, potatoes and onion, as listed in the ingredients, then transfer to a bowl.
Add the diced beef skirt and season very generously with cracked black pepper and salt. Stir until combined then add to a large frying pan over medium heat and cook in a little oil until lightly browned and tender.
Remove the filling from the heat and return to the bowl. Flour a clean work surface and roll out the readymade pastry.
Now cut out an oval shape the size of a dinner plate. According to the Ginsters chef, cutting an oval rather than a circle will help to avoid stretching the pastry.
Preheat the oven to 200C/180C fan-assisted before assembling the Cornish pasties.
Place a spoonful of the cooked filling in the middle of the pastry and brush a splash of beaten egg on the edge of the pastry.
Fold over the pastry and seal both ends. To crimp, use your thumb and finger to fold the pastry in on itself, starting on the right-hand side.
Continue the whole way around one side of the pasty to form a rope pattern like a classic Cornish pasty. Finally, brush the pasty tops with beaten egg and cook in the preheated oven for 35 minutes, until golden and piping hot.
