Cornish Pie


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: