Harry Potter: Cornish Pasty recipe
“Oh… okay,” said Ron. “Couldn’t remember all the gosling rebels’ names, so I invented a few. It’s all right,” helping himself to a cornish pasty, while Mrs. Weasley looked stern, “they’re all called stuff like Bodrod the Bearded and Urg the Unclean; it wasn’t hard.”
HARRY POTTER AND THE GOBLET OF FIRE
Halloween items are starting to pop up in shops now and I already feel a slight panic that I’m going to fall behind for the holidays. It’s going to be here before we know it! One of my favorite things to do for Halloween is trick or treating at Disneyland and I just purchased my ticket for September! I’m so excited to go and it you’ve never been, you’re seriously missing out. Disney always decks it out for the holidays but the trick or treating events are a whole other animal. It’s a separate ticket for the event so make sure you plan ahead if you plan on going!
This list of food from Harry Potter is never ending and here is another one to add to the list. Cornish pasty is a classic and it reminds me of the holidays because I usually have them during Christmas. These are fantastic during anytime of the year especially during a Harry Potter viewing party. It’s so easy to make a day ahead and it evens tastes better the following day. You can really add whatever leftover meat and vegetables to a cornish pasty but this recipe resembles the classic. Please enjoy.
Harry Potter: Cornish Pasty recipe
Harry Potter: Cornish Pasty
Ingredients
Crust
- 4 cups all purpose flour 500g / 17.5oz
- 1 tsp baking powder
- 1 tsp salt
- 7 oz unsalted butter, cold 200g
- 1/2 cup cold water
Filling
- 12 oz beef skirt steak, small dice 350g
- 1 medium turnip, small dice 200g / 7oz
- 1 large russet potato peeled and diced small
- 1 medium carrot peeled and diced small
- 1 medium red onion small dice
- 2 sprigs fresh thyme stems removed
- salt and pepper
Egg Wash
- 1 whole egg lightly beaten
Instructions
- In a bowl, combine all the ingredients together. Season generously with salt an pepper. Set aside.
- Preheat the oven to 375F. Line a half baking sheet with parchment and set aside.
- To prepare the pastry, combine the flour, baking power, and salt in a mixing bowl. Mix to combine. Add the diced cold butter and work it into the flour until it forms hazelnut size pieces. Stream in the cold water a bit at a time until it forms into a ball of dough when pressed together.
- Divide the dough into 8 pieces (more or less depending on how big you want your pasties). Roll each piece out on a lightly floured surface until it forms a thin circle.
- Moisten the edges with some water and fill one side with the filling. Fold the other side of the pastry over and press it together to seal the edges. You can crimp it together with a fork or with your fingers.
- Transfer the pasty to the prepared sheet pan and brush with the lightly beaten egg. Bake for 30 minutes or until cooked through and golden brown.
