Cornish Pie


Units %
Puff Pastry
Cake flour 4000g 0
Salt 56g 0
Fat Irma's 120g 0
Water 2000g 0
Puff Pastry total 0
Lamination Fat
Fat Mandy's 2000g 0
Lamination Fat total 0
Beef Cubed 1752g 0
Onions 148g 0
Cornish Pie Spice 493g 0
Water 3010g 0
Potatoes 765g 0
Frozen Peas 419g 0
Carrot 419g 0
Corn Flour 148g 0
Filling total 0

Working Method

Puff Pastry
  1. Mix Puff Pastry ingredients together with cold water. Do not develop the dough 2 minutes slow and 4 - 5 minutes Med speed.
  2. Close the Lamination fat into the dough, envolope style.
  3. Give the dough 3 book folds, rest overnight in the fridge. Before using give a half turn.

  1. In a pan, brown the Onion with the Beef.
  2. In a separate container add water to Cornish Pie Spice and mix well to dissolve.
  3. In a pot, add everything including veggies, bring to boiling point to cook-up and thicken.
  4. Simmer on low heat, remove and cool down before use.
  5. Roll puff pastry to a thickness of 3 mm and cut pieces. (± 80g per piece)
  6. Fill Pastry with, 70g of filling per pie.
  7. Bake at 220°C for ± 30 minutes.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level: