Shortcrust for Cornish Pasties - Issues

Discussion in 'Pastries & Baking' started by nigele2, Oct 22, 2011.

  1. nigele2

    nigele2

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    Hi all Today I made shortcrust for Cornish Pasties.  First batch I went all experimental so:

    4oz seeded bread flour

    4oz plain flour

    pinch of baking powder

    4oz slightly salted butter

    little water

    well pleased but thought the pastry a fraction dry (but to be honest I have always found shortcrust a little dry /img/vbsmilies/smilies/smile.gif

    Anyway then read a few recipes and taking on board lots of tips like using half veg fat and not using baking powder I went for a recipe with lots of good comments:

    8oz plain flour

    2oz vegetable fat (Cookeen)

    2oz slightly salted butter

    little water

    Result too flaky, still a tad dry for me although perhaps a bit better than one above, fell apart /img/vbsmilies/smilies/mad.gif

    Could anyone guide me as to the key elements that might lead to the second result?  Tx

    I was hoping to freeze a few but in their broken state they will just have to be devoured.   
     
  2. bazza

    bazza

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    Your second recipe is more suitable for a Cornish pasty.

    Did you cool the filling before making the pastys? Pastry should be kept cold until it goes into the oven, if you put warm filling in uncooked pastry it will melt the pastry before you can do anything with it.
     
  3. nigele2

    nigele2

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    Bazza tx for the reply.  The contents were certainly cold being raw meat, potato, onion and carrot - yup I know trads think the carrot should be swede or turnip - c'est la vie /img/vbsmilies/smilies/cool.gif).  However you have made me think about temperature.  The first batch I cut the butter small and thus had less hand contact.  Perhaps I over worked the second recipe.

    When I have munched through our 4 remaining pasties I'll give it a go focusing on cold and the second recipe again.

    Still I'm a bit baffled by baking powder and if it helps hinders ....... ?
     
    Last edited: Oct 23, 2011
  4. chocotuile

    chocotuile

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    Are Cornish pasties the same as Mowbray pies? I experimented with several crust types but found that I like pie dough (with less sugar and a bit more flour) for the crust the best. It's moist, flaky, and well-suited for the filling. I wish I took a picture so that I could show you, but they were devoured before I had the chance!
     
  5. ishbel

    ishbel

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    They aren't the same thing!

    A Melton Mowbray pie is a pork pie with a hand-raised pastry case, and with gelatine poured into the hole in the top.  They also have to be prepared in the area of Leicestershire to be called Melton Mowbrays - otherwise their just plain or garden English pork pies!