Cornish Pie - Puratos

Ingredients

	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
Filling
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

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

Filling

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

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:

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