Mary Berry Cornish Pasty Recipe

Table of Contents

In this post, we’re going to be looking at a great recipe for a Mary Berry Cornish Pasty recipe. Mary Berry is one of Britain’s famous TV chefs, and Star Food Magazine have called her some of the ‘best food writers of the 21st century. Her cooking is so delicious that even people who aren’t fans of cooking will be able to enjoy her creations. We’re going to be talking about the ingredients that are used in this recipe, as well as how it looks. This is an important part of the recipe.

The pasty is a traditional English dish made with meat, vegetables and often eggs. Well, not exactly what it is supposed to be made with, but in today’s era of foodie and vegan, we can’t complain about the allure of the pasty. Pasties are traditionally made in a scones pan and wrapped up in an old fashioned pastry circle. The filling is typically meat or vegetable and cooked in a variety of spices and herbs that is then layered with a layer of pastry.

Mary Berry once famously said that the pasty was “the world’s greatest invention”. It’s often considered to be one of the most beloved foods ever created, and for good reason. The pasty has become the heart and soul of English cooking, and can easily be traced all the way back to its origins in the late 19th century. Loaded with beef, potato, eggs, veg and never-ending gravy, the pasty has become one of Britain’s most well-loved dishes.

How To Make Mary Berry Cornish Pasty Recipe

Mary Berry’s Cornish Pasty recipe is a simple recipe that highlights the great flavours of cornish pasties, while also making them healthier. This recipe is uniquely Mary Berry, and we hope you enjoy it as much as we do! After collecting all the ingredients, let’s start making the Mary Berry Cornish Pasty recipe.

Ingredients

Olive oil, 2 tablespoon
1 large onion (roughly chopped)
2 garlic cloves (crushed)
4 springs of thyme
Beef mince, 250g
1 medium-size potato (diced)
1 large carrot (diced)
Flour, 1 tablespoon
Beef stock, 500 ml
Salt
Pepper
Parsley (chopped)
Frozen peas, 1/2 cup
Ready-roll shortcrust pastry, 500 g
1 egg (beaten)

Instructions

Step 1

In a large frying pan, heat the oil. On the stovetop, cook the onion for about 5 minutes, then add the garlic and thyme and cook for another 2 minutes.

Step 2

Fry the mince until browned, add the carrots and potatoes, fry for a couple of minutes, add the flour, stir well, then pour the beef stock over, a generous pinch of salt, and a generous pinch of black pepper, then stir.

Step 3

Turn down the heat, cover partially, and simmer for 30 minutes, stirring occasionally.

Step 4

Once the filling is cooked, taste it and add more salt and pepper if necessary. Allow it to cool.

Step 5

Grease a baking pan with greaseproof paper, and preheat the oven to 180C.

Step 6

Cut the pastry into 3-4 circles about 25 cm in diameter.

Step 7

Divide the filling into 3 or 4 portions, place one portion on each pastry circle, and top with a few frozen peas. Around the edge, apply egg, fold in half and seal. Transfer the pastries to a baking sheet and glaze them with an egg.

Step 8

In the oven, bake them for 30 minutes. Allow them to cool and serve warm or cold.

Also Read: Traditional Parkin Recipe Mary Berry

Mary Berry Cornish Pasty

No ratings yet

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1 30

Course Appetizer, Snack

Cuisine British

Servings

Ingredients

2 tbsp Olive oil
1 large onion roughly chopped
2 garlic cloves crushed
4 springs of thyme
250 gram Beef mince
1 medium-size potato diced
1 large carrot diced
1 tbsp Flour
500 ml Beef stock
Salt
Pepper
Parsley chopped
1/2 cup Frozen peas
500 gram Ready-roll shortcrust pastry
1 egg beaten

Instructions

In a large frying pan, heat the oil. On the stovetop, cook the onion for about 5 minutes, then add the garlic and thyme and cook for another 2 minutes.
Fry the mince until browned, add the carrots and potatoes, fry for a couple of minutes, add the flour, stir well, then pour the beef stock over, a generous pinch of salt, and a generous pinch of black pepper, then stir.
Turn down the heat, cover partially, and simmer for 30 minutes, stirring occasionally.
Once the filling is cooked, taste it and add more salt and pepper if necessary. Allow it to cool.
Grease a baking pan with greaseproof paper, and preheat the oven to 180C.
Cut the pastry into 3-4 circles about 25 cm in diameter.
Divide the filling into 3 or 4 portions, place one portion on each pastry circle, and top with a few frozen peas. Around the edge, apply egg, fold in half and seal. Transfer the pastries to a baking sheet and glaze them with an egg.
In the oven, bake them for 30 minutes. Allow them to cool and serve warm or cold.